Caramilk Cheesecake

READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 12
    cup butter, melted
  • 3
    cups cookie crumbs, chocolate
  • Filling
  • 4
    (250 g) packages cream cheese, softened
  • 13
    cup caramilk cream liqueur, plus
  • 14
    cup caramilk cream liqueur or 1/4 cup a similar caramel flavoured liqueur
  • 34
  • 3
    eggs, large
  • Topping
  • 1
    cup dulce de leche
  • 1
    Cadbury caramilk bar, broken into pieces
  • 1
    cup whipping cream (optional)
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DIRECTIONS

  • .Preheat oven to 350 degrees.
  • Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
  • Combine crumbs and melted butter.( not sure I’ll be using the full ½ cup butter, I’ll start with ¼ if it hold together that will be great ill change it.).
  • Press mixture into 10 inch spring form and bake for 10 minutes.
  • Let cool completely.
  • For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other ¼ cup.
  • Mix in the brown sugar(I’m not going to be using that amount either, I’ll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
  • Add and mix well the sour cream.
  • Beat in eggs mixing after each egg.
  • Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
  • Place the cake in the middle rack of the over.
  • Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
  • Bake for 1 hour.
  • Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
  • Remove cake from oven and place on a wire rack and cool to room temperature.
  • Then place in fridge for 8 hours.
  • Spread the Dulce de Leche on the top and sides.
  • Place pieces of chocolate bar around edge of cake.
  • Let stand 30 minutes.
  • Whip the cream and pipe onto top.
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