Caramac Cheesecake!

I’ve had a busy weekend; yesterday was my friend’s birthday, today is Fathers’ Day and tomorrow is my folks’ anniversary! So not only am I short of cash, but I was struggling for ideas on how to cater such occasions when they all arrive at once! In times of stress there will always be only one answer, cheesecake.

What flavour, you ask? Why, nothing short of pure indulgence in my old favourite strawberry and lime cheesecake…

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… and my new, delicious Caramac Cheesecake.

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You read it right, Caramac cheesecake. That classic caramel flavoured chocolate bar that your parents probably remember fondly, you can still buy it, but its charm is rarely found in baking. Though after creating this last-minute delight, I find it a mystery why I’ve never incorporated this retro treat into my bakes before!

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I made both these cheesecakes using my tried and tested basic cheesecake recipe, stirring in some extras and pouring over a luscious topping. This basic recipe is ridiculously flexible and can be used to make anything  from classic Vanilla Cheesecake to a mega indulgent Double Chocolate and Hazelnut Cheesecake!

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(Edit) I did have the recipe for the strawberry and lime cheesecake in this post, but after overwhelming response about the Caramac version, I thought I’d make it the star of the post!

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To make the Caramac Cheesecake, you’ll firstly need to look out a regular springform tin and line it with a circle of greaseproof paper.

Using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash the living daylights out of them with a rolling pin until you reach a coarse crumb consistency. Some rough biscuity rubble throughout is perfectly acceptable.

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Meanwhile, melt your butter in a small saucepan over a low heat, once melted, add your biscuit crumbs and mix together.

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Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

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Firstly, stick some cream cheese, vanilla and a whole bunch of melted Caramac chocolate into a large bowl and beat together until smooth.

Whip your cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.

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Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out neatly and pop it back in the fridge for at least 2 hours to firm up nicely.

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Don’t worry if the cheesecake has little gaps in it once you remove it from the tin, this is normal, and the taste will more than make up for it!

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To make the glorious Caramac ganache topping, heat your double cream in a small saucepan over a medium heat until very hot but not boiling.

Chop your chocolate, remove the pan from the heat and add your chocolate into it. Stir this until melted, smooth and a gorgeous golden colour from the Caramac.

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Allow this to come to room temperature before pouring over your cheesecake.

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Now use your remaining Caramac chocolate to decorate the cheesecake however you like, the first time I made this I stuck some squares on top and grated some over too. Later editions have seen me erratically plunging squares of Caramac into the cheesecake willy-nilly. Just decorate it however you like!

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Pop this back in the fridge for around 2-3 hours before removing from the tin and serving. Don’t worry if the Caramac topping drips down the side a little, it all adds to the tempting richness of the cheesecake!

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I’ve had some lovely comments from others who have tried the recipe and I’m delighted to hear that so many of you have enjoyed it. I’ll be looking to take some better photographs of the finished product soon for anyone who would like to have a go at this dreamy dessert.

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Caramac Cheesecake!

Yield: 8-10 slices each

Caramac Cheesecake!

A fabulously rich and retro creamy no-bake Caramac Cheesecake recipe that is sure to impress!

Ingredients

    For the Caramac Cheesecake:
  • 200g digestive biscuits (roughly 13 biscuits)
  • 100g butter
  • 600g full-fat cream cheese
  • 2 tsp vanilla extract
  • 200ml double cream
  • 220g melted Caramac chocolate, allow it to cool and stir it in
    For the Caramac topping:
  • 150ml double cream
  • 200g Caramac chocolate plus an extra bar to decorate

Instructions

    For the Caramac Cheesecake:
  1. Look out a regular springform tin (23cm) and line it with a circle of greaseproof paper.
  2. Using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
  3. Meanwhile, melt your butter in a small saucepan over a low heat, once melted, add your biscuit crumbs and mix together.
  4. Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
  5. Place your cream cheese and vanilla into a large bowl and beat together until smooth.
  6. Add the cooled melted Caramac and stir together.
  7. Whip the 200ml of cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
  8. Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out neatly and pop it back in the fridge for at least 2 hours to firm up.
    For the Caramac topping:
  1. Heat the remaining 150ml double cream in a small saucepan over a medium heat until very hot but not boiling.
  2. Meanwhile, chop your chocolate, remove the pan from the heat and add your chocolate into it. Stir this until melted, smooth and a gorgeous golden colour from the Caramac.
  3. Allow this to come to room temperature before pouring over your cheesecake.
  4. Now use any remaining Caramac chocolate to decorate the cheesecake however you like.
  5. Pop this back in the fridge for around 2-3 hours before removing from the tin and serving.
  6. Enjoy!

*You can substitute the Caramac for any other chocolate bar that you love!

*This recipe can easily be tweaked to make a plain vanilla cheesecake or any other flavour you like!

http://maverickbaking.com/caramac-cheesecake/

10 Comment

  1. […] voice and negotiate a truce, telling it that yes, I could stop reading this text and go make a Caramac cheesecake but then I’d have to go and buy Caramacs and that’s not a very effective use of my time […]

  2. Julie Wilson says: Reply

    Hi Kelly,

    Just to let you know I’ve made the Caramac cheesecake several times and it’s gone down a storm. I came across it by chance when looking for Caramac Easter eggs which we had as kids. I also tried the recipe with Milky Bar as one of the family is a fan of white chocolate and that worked well too. Thanks for a great recipe.

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Hi Julie, so glad to hear it worked out and everyone enjoyed it. Milky Bar is a great idea too, I may need to try that! Thanks so much for your comment!

  3. Hi there, I am making the caramac cheesecake for Xmas. I am just wondering at step 22 do I add the 150ml of cream to the chocolate. I can’t see it mentioned anywhere else. Maybe it’s me, apologies if I’m not reading it right.

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Hi Gillian!
      Yes you’re absolutely right, this is my mistake. I’ve updated the recipe now, the 150ml of cream should be heated gently until just below bubbling and the remaining chocolate added to it! Thanks for pointing this out, and sorry about the confusion.
      Thanks so much for trying the recipe, I really hope you enjoy it!

      1. That’s great, thanks a lot. I’m sure we’ll all love it! Merry Xmas and thanks for replying so quickly🎅🏽

  4. Made this before what a success !!! Making it for xmas but wondering if I csn make it a week before and freeze it then decorate it on the day ??xx

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Thanks for your comment Christine, so glad to hear you enjoyed it!
      I’ve never frozen a cheesecake personally so I’m not 100% sure of how the texture would be once defrosted. I’m sure if you kept it in its tin and wrapped it thoroughly with clingfilm and tinfoil it would be fine! I’ve heard of other people doing it with success!
      If you’re not completely sure, the cheesecake will keep in the fridge for up to four days so you can still make it a little bit ahead if you like.
      Kelly x

  5. Well tried this for a national charity day “Comic Relief” in the UK – absolute massive hit.

    So much so I’ve been asked to make one again! My take on this is that its the best cheesecake I’ve ever tried – takes me back years!

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Oh my goodness that’s great! I’m in the UK too and I know how big Comic Relief is!
      So glad to hear it turned out well and everybody enjoyed it, both these cheesecakes are great hits in my house. Thanks so much for trying out the recipe and for the feedback, it means a lot!

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