The West Australian
Caramilk Anzac cheesecake
WHITE CHOCOLATE ADDS A LUSH TWIST TO OLD FAVOURITE
200g Anzac biscuits, plus 2 extra, crushed 100g butter, melted, cooled
500g cream cheese, chopped, at room temperature
70g (⅓ cup) caster sugar
60g (⅓ cup, lightly packed) brown sugar 3 eggs
300ml thickened cream
180g Caramilk chocolate, melted, cooled whipped cream, to serve
Twirl Caramilk chocolate bar, sliced diagonally, to serve
Golden syrup, to drizzle
Grease a 20cm springform pan. Place a sheet of baking paper over the base and clip on the side, allowing the paper to overhang outside the tin.
Break up biscuits and put into a food processor. Process until finely crushed. Add butter and process until combined. Use back of a spoon to press mixture firmly over base of prepared pan. Place in fridge for 15 minutes to firm up.
Preheat oven to 160C/140C fan forced.
Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Beat in the eggs, one at a time, until combined. Add cream and beat to combine. Add melted Caramilk, then beat until just combined. Pour into prepared pan and bake for 1 hour or until just set. Turn off the oven. Leave cheesecake in oven, with door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until firm. Top the cheesecake with whipped cream and Twirl Caramilk. Sprinkle with extra crushed biscuits and drizzle over golden syrup.