No Bake Caramac Cheesecake | Greedy Gourmet

Question 1

Can you still buy caramac?

Accepted Answer

Yes! Caramac bars were big in the '80s and '90s, and although their popularity dipped a bit, they're back! Caramac bars can be bought in most supermarkets. You can also get them online if you want to buy in bulk.

Caramac was first introduced into the UK in 1959 by the sweet manufacturer Mackintosh's – the name is a blend of 'Mackintosh's' and 'caramel.'

Question 2

What ingredients are in Caramac bars?

Accepted Answer

Well, believe it or not, they don't contain chocolate! Instead, Caramac contains vegetable fats, Sugar, lactose, condensed skimmed milk, skimmed milk powder, butterfat, emulsifier, treacle, and salt.

Question 3

How do I store leftovers?

Accepted Answer

The best way to store your Caramac cheesecake is in the fridge. Please make sure to store it in an airtight container for extra freshness.

You can store it in a proper full-sized cheesecake container or slice it and keep it in a smaller container. Caramac cheesecake will stay fresh in the fridge for up to three days when stored in a proper airtight container.

You can also freeze this recipe. Freezing will affect the taste and texture somewhat, but it’s a good idea if you want to keep your cheesecake for longer.

To freeze your cheesecake, first divide it into individual slices. Then, place parchment paper between each piece and store the portions in an airtight, freezer-safe container.

Please allow your Caramac cheesecake to defrost in the fridge overnight to make sure this cheesecake is safe. This way, the taste and texture won’t be affected too much.

Question 4

Can this recipe be scaled?

Accepted Answer

No. The measurements are specific to the size of the cheesecake tin. Although, if you want, you can double the ingredients and make two cheesecakes!

It can be made in advance, though. You can make a no-bake cheesecake up to 2 days in advance. However, it’s best to leave the decoration stage until just before serving.

Question 5

What’s the best way to remove the cheesecake from the springform tin?

Accepted Answer

A non-stick palette knife is the easiest way to remove it from the springform tin. It's easier if it's hot, so dip it in a jar of hot or boiling water, then run it around the rim on the inside of the pan. The cheesecake should come away easily.

Another excellent method is to use a kitchen blowtorch. They are inexpensive and easy to get hold of. Plus, they're so valuable for moments like this, when you last want the cheesecake to fall apart at the final stage.

Heat the outside of the tin with the blow torch, then carefully remove it.

Question 6

Why won’t my cheesecake set properly?

Accepted Answer

First, you need to leave it in the fridge overnight to ensure it sets properly.

If you can't wait that long (who can blame you?), leave it in the fridge for at least 6 hours. Otherwise, it could end up a sloppy mess.

The way you whisk the mixture is also key. It must be whisked enough to become creamy, smooth, and thicken properly. For this, I highly recommend using a stand mixer.

Finally, always use full-fat cream cheese to avoid the mixture becoming grainy and thin. Whether it's Philadelphia, mascarpone, or a generic brand, ensure it's not reduced fat.

If your biscuit base isn't setting properly, it's probably because your biscuits weren't packed down enough.

Using the bottom of a glass or a coffee tamper helps to condense the base, making it strong enough to act as a foundation for your Caramac cheesecake.

Question 7

Is this recipe gluten free?

Accepted Answer

It's not, although you can make it gluten free. Simply use gluten free biscuits for the base and a gluten free caramel chocolate.

Description

Ingredients

Base

Filling

To decorate

Instructions

Notes