It’s pretty simple (Picture: Mums Who Cook And Bake/Facebook)
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.
Fresh out the oven (Picture: Mums Who Cook And Bake/Facebook)
Now for the decoration (Picture: Mums Who Cook And Bake/Facebook)
‘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.
Bake Off worthy (Picture: Mums Who Cook And Bake/Facebook)
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
- 180g block Cadbury Caramilk, chopped
- 300ml tub thickened cream
- Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base and side with baking paper, extending paper 2cm above edge of pan.
- Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press firmly over base and up side of pan. Place on an oven tray. Refrigerate.
- To make filling, place chocolate in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, for 40 to 50 seconds, or until melted. Remove. Cool for 5 minutes.
- Process cream cheese, Philadephia Caramilk, sugar and vanilla in same clean food processor until smooth. Add sour cream and melted chocolate, process until combined. Add eggs all at once. Process until combined, stopping occasionally to scrape down side of processor. Pour into biscuit crust.
- Cook in a slow oven (150C) for about 50 minutes, or until filling is just set in the centre (don’t over-cook.) It should still have a slight wobble. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool to room temperature. Refrigerate for 4 hours, or overnight until firm.
- To make Caramilk cream, place chocolate in a heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until melted and smooth. Cool. Refrigerate for about 3 hours, or until cold. Beat with an electric mixer until soft peaks form.
- Remove side of pan. Transfer cheesecake to a large plate. Dollop Caramilk Cream over top. Sprinkle with chopped Caramilk chocolate.
Do you have an easy recipe you fancy sharing?
Get in touch at MetroLifestyleTeam@metro.co.uk.
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