Caramilk Cheesecake Recipes

Steps:

• .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.

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.