There is some debate between which chocolate is better – Galaxy or Cadbury? For me, I just love chocolate! And what I love even better is chocolate and caramel together! Oh what a tasty combination they make. This Galaxy Caramel Cheesecake features a digestive biscuit base, a creamy vanilla cheesecake with chopped Galaxy Caramel pieces mixed into it, the top is drizzled with both melted Galaxy chocolate and caramel sauce, then there’s whipped cream, then there’s yet more Galaxy Caramel pieces, some Galaxy Caramel Crunch Buttons and I added some fudge sprinkles too for good measure. Chocolate and caramel heaven is served!
Step by step…
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I folded in choped up Galaxy Caramel pieces.
I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin and drizzled over caramel sauce and melted Galaxy chocolate.
To decorate, I piped some whipped cream around the edges of the cheesecake and added Galaxy Caramel pieces, Galaxy Caramel buttons and some fudge sprinkles.
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
Tips for making the Galaxy Caramel Cheesecake:
- I like to use Digestive biscuits (Graham crackers if you’re in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- I used the Galaxy Caramel Buttons to decorate the top purely because I saw them in the shop and they looked yummy, but if you can’t find them then use pieces of Galaxy Caramel chocolate bar instead.
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Galaxy Caramel Bar||Piping bags|
|Galaxy Chocolate Bar||Salted Caramel Sauce|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Galaxy chocolate recipes…
|Galaxy Chocolate Cupcakes||Galaxy Golden Egg Millionaire’s Shortbread||Chocolate & Caramel Golden Egg Cupcakes|
Galaxy Caramel Cheesecake
Biscuit base, vanilla cheesecake with chopped up Galaxy Caramel pieces, whipped cream, caramel sauce, more Galaxy Caramel!
For the biscuit base
- 300 g Digestive Biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 1 1/2 tsp Vanilla
- 300 ml Double cream
- 135 g Galaxy Caramel chocolate bar chopped up
For the decoration
- 75 g Caramel sauce Good quality shop bought or homemade
- 75 g Galaxy chocolate melted
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 8 Galaxy Caramel buttons optional
- 8 pieces Galaxy Caramel optional
- Fudge sprinkles optional
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chopped Galaxy Caramel
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, warm the caramel sauce for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake. Then melt the Galaxy chocolate and pipe or drizzle that over the cheesecake too
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Decorate with Galaxy Caramel pieces, Galaxy Caramel buttons and fudge sprinkles if using
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
NB. This post is NOT sponsored by Galaxy – I just love their product!
If you like this, check out more of my Cheesecake recipes!
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