A dessert match made in heaven: Caramilk, Anzac biscuits and creamy, creamy cheesecake.


  • 200g Anzac biscuits, plus 2, extra, crushed
  • 100g butter, melted, cooled
  • 500g cream cheese, chopped, at room temperature
  • 70g (1/3 cup) caster sugar
  • 60g (1/3 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


  • Step 1
    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.

  • Step 2
    Break up the biscuits into a food processor. Process until finely crushed. Add the butter and process until combined. Use the back of a spoon to press the mixture firmly over the base of the prepared pan. Place in the fridge for 15 minutes to firm up.

  • Step 3
    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, 1 at a time, until combined. Add the cream and beat to combine. Add the melted Caramilk then beat until just combined. Pour into the prepared pan and bake for 1 hour or until just set.

  • Step 4
    Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until firm.

  • Step 5
    Top the cheesecake with whipped cream and Twirl Caramilk. Sprinkle with extra biscuits and drizzle over golden syrup to serve.

READ  Cassava Cake