I love experimenting with different combos using tried and trusted base recipes, and that is exactly what this recipe is, combining Caramello Chocolate into my favourite cheesecake recipe! I bring you Caramello Cheesecake
My husband recently turned 40 and instead of a cake he wanted cheesecake! And of course I wanted a new recipe to share on my blog so the result is this delicious and simple Caramello Chocolate Cheesecake. I cannot wait to try more flavours and share them with you again soon.
We were so rushed and busy that the only photos I got were as it was about to be cut, so please forgive me but I wanted to share this recipe with you now.
My top tip is make two cheesecakes! I only made one and it was gone in an instant, so next time I will have a back up a it was definitely popular!
I used one and a half blocks of Caramello Chocolate, one in the cheesecake and half another block roughly chopped on the top. If you are a fan of White Chocolate & Raspberry in a Cheesecake then be sure to check out my Divine White Chocolate Cheesecake with Berry Coulis also on the blog – link here.
Pin it – Caramello Cheesecake
So this is a quick blog post for a quick recipe that is SURE to be a hit everywhere this summer. Remember cheesecakes are best served after being out of the fridge for a while so get it out ahead of when you will need it, so still cool but nearing room temp. You will want to allow at least 4 hours to set the cheesecake, or overnight.
Caramello Cheesecake
Ingredients
Base
- 125g Butter, melted
- 1 250g Packet Super Wine Biscuits
Filling
- 500g Cream Cheese
- 1 teaspoon Vanilla
- 1/2 Cup Caster Sugar
- 180 gram Caramello Chocolate (I used 1 block of Cadbury) Plus extra for topping if using.
- 1/2 Cup Thickened Cream
Instructions
Base
- Crush biscuits into a fine crumb in the food processor, add melted butter and blend well. Pour into a 22cm springform tin and press down well – for a thinner crust you can press it up the side of the tin or pat it down into one layer. Pop this in the fridge while you prepare the filling.
Filling
- Rinse out the food processor or use a food mixer and combine together cream cheese, vanilla and sugar until it is light and fluffy – scraping down the sides occasionally. You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.
- Break the chocolate into pieces and melt in the microwave – heating for 10-15 second bursts, stirring in between until completely melted and smooth, the Caramello has a tendency to clump once melted, this is OK and it will incorporate still beautifully, but try not to overheat it.
- Fold the thickened cream and chocolate gently into the cream cheese mixture until well combined – I used the food processor and just put it on lowest speed until just combined.
- Pour the cream cheese mixture onto the biscuit base and gently smooth it using a knife.
- If using roughly chop half a block of caramello chocolate and sprinkle this over the top of the cheesecake.
- Refrigerate until set – ideally 4 hours, but can also be made a day ahead if required.
- Once set, remove from the fridge for 20 minutes.
- Use a slightly warm knife around the edge and gently undo the spring from tin, then carefully transfer to a serving plate and remove the base of the tin.
- Allow to reach room temperature before serving.
- Enjoy!
It really is as easy as that! I hope to bring you more delicious recipes over the summer months that you can take to parties and BBQ’s to treat and delight your friends!
Thank you so much for stopping by to check out this recipe, your comments and likes mean a lot! Be sure to follow me on Facebook & Instagram and of course follow this blog via your email address in the subscription box below to receive my recipes as I post them!
Happy Baking
Anna 😀
Divine White Chocolate Cheesecake & Berry Coulis
Haylee says
Made this it is so yum thanks! Can you use the same recipe with any block of chocolate? Can you recommend any other flavours to try? Thanks!!
justamumnz says
Yes! So many flavours, really any block of chocolate, milk, white dark, caramilk, berry biscuit, orange choc, peppermint etc.
Sharon Clarke says
We’re you supposed to beat the thickened cream? As mine turned out runny and did not set after being in the fridge all day????
justamumnz says
Thickened cream is already looking whipped, it is a specific cream has additional thickeners such as gelatin added to it, not a liquid. Even if using whipped cream as a substitute the cheesecake should have set well as the setting is done due to the chocolate and cream cheese. Sorry it did not work for you, I am not sure what went wrong.
Georgia says
I love this recipe it’s so easy to make I took it to a early Christmas dinner then the rest of the family found out now iv made 5 in about 3 weeks. They freeze great so can make a week in advance so it’s perfect.
Sam says
Just made this added a bit of extra chocolate because it clumped a little bit. Looks great! Can you do a recipe for anything using the Cadbury marble chocolate? I got to excited when it came out I bought 3 blocks but I don’t like it as much as I used to lol.
justamumnz says
I’m hoping it comes to NZ! I used to love that chocolate. I’ll give it some thought.