Cadbury CARAMILK Cheesecake Recipe
Recipes by Cadbury
- 178 g sweet biscuits
- 125 g butter , melted
- 3 tsps. gelatine powder, dissolved in ¼ cup boiling water
- 2 250 g PHILADELPHIA Original Cream Cheese Block , softened
- 120 g caster sugar
- 180 g CADBURY CARAMILK block, melted
- 180 g thickened cream , lightly whipped
- 180 g CADBURY CARAMILK block for chocolate curls (optional)
INGREDIENTS
TIME
- PREP TIME 15 min
- COOK TIME 195 min
METHOD
- 1
Place sweet biscuits in a food processor and blitz to form crumbs. Add melted butter and blitz to combine. Press into the base of a 20 cm spring form pan lined with baking paper. Chill.
- 2
Beat PHILADELPHIA cream cheese and caster sugar until smooth and creamy.
- 3
Add the cooled, dissolved gelatine to the mix and beat until well combined.
- 4
Gently fold through the melted CADBURY CARAMILK block and the whipped cream until well combined.
- 5
Spoon the mixture into the prepared tin. Place the cheesecake into the fridge to set for a minimum of 2-3 hours until set, or overnight.
PER SERVING
- 0
* Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs. To learn more visit www.betreatwise.info
TYPICAL VALUES PER SERVING
- 0
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THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200g OF CADBURY DAIRY MILK MILK CHOCOLATE.
DAIRY MILK, THE GLASS AND A HALF DEVICE, CARAMILK, BOOST, CRUNCHIE, CADBURY FAVOURITES, BLACK FOREST, MARVELLOUS CREATIONS, VELVET AND ASSOCIATED MARKS, THE COLOUR PURPLE AND THERE’S A GLASS AND A HALF IN EVERYONE ARE TRADE MARKS USED UNDER LICENCE.
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