Caramelly and Chocolatey No-Bake Caramac Cheesecake – a Caramac Filling with a Buttery Biscuit Base and delicious decorations!
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
Melt the Caramac in a bowl over a pan of gently simmering water, stirring gently or in the microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Mix the Full-Fat Cream Cheese and icing sugar together until smooth, it’ll only take a few seconds.
Whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
Whilst mixing, pour in the melted Caramac and whip again until VERY thick – It will hold it self completely when finished whipping.
Or, Mix the cream cheese with the icing sugar till smooth, add in the cooled caramac and whip again till smooth, and then add in the double cream and whip till thick – can take some time, but it’s worth it!
Pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
Carefully remove the cheesecake from the tin, and decorate with some melted chocolate or caramac, some whipped cream (whip together the cream and icing sugar), and some chunks or buttons of Caramac!