How to make an easy-yet-indulgent Cadbury Caramilk cheesecake
If you’re looking for lockdown baking inspiration, an indulgent cheesecake could be right up your street.
An Australian mum has shared how her 11-year-old daughter made her a Caramilk birthday cheesecake, after finding a super simple recipe online.
The proud parent posted photos of the cake on Facebook and many commented they were astonished that a child was able to make such a beautiful dessert.
She added that her daughter had ‘mostly’ followed the recipe on her own, but admitted that the Caramilk icing never made it onto the cake, as it had separated.
The mum wrote: ‘Of course mumma bear helped, but she was so very sweet and independent.
‘It was demolished as it was so divine that most went back for seconds.
‘When making the Caramilk cream, it was left whipping unattended for too long and started to seperate so we didn’t use it.’
Instead the girl decided to decorate the top of the cheesecake with some fresh fruit.
Like most cheesecakes, the recipe involves combining the biscuit crumbs and butter, then pressing the mixture into a baking tin.
Afterwards, the remaining ingredients are mixed together and poured over the crumbs in the tin.
See the full recipe from NewIdeaFood.com below…
- 250g packet Nice biscuits
- 2 tablespoons desiccated coconut
- 125g unsalted butter, melted
- Chopped Cadbury Caramilk chocolate, to decorate
- 180g block Cadbury Caramilk chocolate, chopped
- 250g block cream cheese, chopped
- 250g tub Philadelphia Caramilk flavoured cream cheese
- ½ cup firmly packed brown sugar
- 1 tablespoon vanilla extract
- 250ml tub sour cream
- 3 eggs
- 180g block Cadbury Caramilk, chopped
- 300ml tub thickened cream
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