Caramelised white chocolate cheesecake.

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I already knew from the moment I tasted the Whittakers west coast caramelised buttermilk white chocolate that if I ever saw it on sale I was going to grab a few blocks and melt it down in a cheesecake filling. Then when Kit Kat came out with their limited edition caramelised white chocolate blocks called Gold? No question about it. This cheesecake was happening.

My local Coles fortunately had a little percentage off Whittakers so I picked up four blocks (SHH MUM, I CAN STICK TO A GROCERY BUDGET… When I feel like it..)

Deliberated for a while whether this creation was to be a chilled or baked cheesecake and in the end I decided it had to be baked.


  • 2 blocks of caramelised white chocolate
  • 250g of plain biscuits
  • 750g of cream cheese
  • 1/2 cup of melted butter
  • 1/2 cup of sugar (caster sugar is better but I didn’t have it this time)
  • 3 eggs
  • 1 block of Gold Kit Kat for decoration
  • Gold crystallised sprinkles for decoration (optional)


  1. Pre-heat your oven to 180 degrees.
  2. Crush the plain biscuits til you have a fine, sand-like texture. Melt the butter and and mix in a bowl with the biscuit crumbs. Press down into a lined springform pan. You can stick this in the warming oven to bake and set  if you’d like but you don’t need to. It will get baked with the filling later on.
  3. For the filling mix all the cream cheese, sugar, and eggs in a large bowl.
  4. Break up the chocolate bars in another smaller bowl and microwave in small increments of about 15-10 seconds and push it around during each gap with a spoon. After it becomes runny let the residual heat melt the rest of the chocolate. Do not let the chocolate burn!
  5. Beat the melted chocolate into the cream cheese mixture until evenly combined.
  6. Pour on top of biscuit base and make sure to scrape the sides of the cream cheese bowl! Can’t waste any of this delicious filling. Tap the cake tin on your bench top to help release any air pockets a few times. Pop into the oven for about 1 hour.
  7. At the 50 minute mark check on the cake and tap the centre of it. If it feels firm you can turn off the oven heat but leave the cake in for longer to ensure the filling has really set.
  8. For decoration I used nearly an entire block of Kit Kat Gold (minus 4 short bars) and a sprinkle of goldish sugar crystals.


  • My chocolate didn’t melt into a runny texture so I put a bit of melted butter from my base prep. (I melted more butter than I needed.) I’m not sure if it was because my chocolate blocks had been in the fridge or so perhaps the texture wasn’t as easily melted or if this is just a thing that happens with all caramelised white chocolate varieties.

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