If you have a sweet tooth and a soft spot for crunchy caramel chocolates, then this Daim Cheesecake Recipe is exactly what you need in your life. It perfectly blends the creamy, velvety texture of cheesecake with the delightful crunch and rich caramel flavor of Daim candy, creating a dessert that’s both decadent and refreshingly light. Whether you’re serving it for a special occasion or treating yourself on a cozy weekend, this cheesecake is going to become your soon-to-be favorite indulgence.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is crucial for this Daim Cheesecake Recipe, and the good news is that each component is straightforward but packs a punch in flavor and texture. From crunchy biscuits to smooth cream cheese and, of course, the iconic Daim chocolate caramel, every ingredient plays a vital role.
- 250 g Digestive cookies or Graham Crackers: These form the crunchy, buttery crust that supports the cheesecake filling perfectly.
- 50 g Daim (blended): Added to the crust, bringing that irresistible caramel crunch throughout.
- 90 g butter (melted): Binds the crust ingredients into a compact base with a lovely richness.
- 400 g cream cheese: The creamy heart of the cheesecake, offering a smooth and tangy backbone.
- 150 g Daim (blended): Mixed into the filling for those signature caramel bits dispersed throughout.
- 100 g powdered sugar: Adds just the right touch of sweetness without overpowering the other flavors.
- 1 tsp vanilla extract: Elevates the cheesecake with its warm, comforting aroma.
- 240 g heavy cream: Whipped to stiff peaks, creates that airy, luscious texture in the filling.
- 100 g milk chocolate: Melts into a glossy ganache topping, adding a silky chocolate finish.
- 50 g heavy cream (for ganache): Combined with chocolate to make a smooth topping.
- 18 Mini Daims for decoration: The perfect crunchy garnish and a visual treat for your cheesecake.
How to Make Daim Cheesecake Recipe
Step 1: Prepare the Cookie Crust
Begin by blending all 200 g of Daims needed for the recipe, splitting them between the crust and filling. For the crust, pulse the digestive cookies in a food processor until they resemble fine sand. Melt the butter and add it along with 50 g of the blended Daim to the cookies in the processor. Pulse again until the mixture is well combined and holds together when pressed.
Step 2: Form the Crust
Line a 22 cm springform pan with parchment paper on the bottom and sides for easy removal later. Transfer the cookie and butter mixture into the pan, pressing it firmly and evenly with the bottom of a glass. This sturdy crust will hold the cheesecake filling and provide a satisfying crunch with every bite. Pop the pan into the freezer while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a mixing bowl, whip the cream cheese with a hand mixer for about a minute until smooth. Then add the remaining 150 g of blended Daim, powdered sugar, and vanilla extract. Continue mixing until the mixture is silky and uniform. Remember to scrape down the bowl sides to get everything incorporated perfectly.
Step 4: Whip the Cream
In a separate bowl, whisk the heavy cream until stiff peaks form. This airy texture is crucial to keep the cheesecake light rather than dense. Be careful not to overwhip into butter, but make sure the whipped cream holds when the bowl is turned upside down.
Step 5: Fold and Combine
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. The key here is a careful hand to maintain all the air whipped into the cream, resulting in a luscious texture. Once combined, scrape the filling into your chilled crust, smoothing the top evenly with an offset spatula. Cover the pan with cling film and refrigerate for at least 8 hours to let it set fully.
Step 6: Decorate and Finish
When you’re ready to serve, remove the cheesecake from the fridge and place it on a serving plate. Prepare the ganache by heating 50 g of heavy cream just to boiling, then pour it over the chopped milk chocolate. Let it sit for a couple of minutes before stirring until smooth and glossy. Pour this ganache evenly over the cheesecake. Finally, scatter the 18 Mini Daims around the edges for that trademark crunchy garnish that completes this delightful Daim Cheesecake Recipe.
How to Serve Daim Cheesecake Recipe
Garnishes
Nothing enhances this cheesecake better than a few extra Mini Daims scattered on top, adding visual appeal and an irresistible crunch. You can also sprinkle a light dusting of cocoa powder or edible gold flakes for a touch of elegance.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or strawberries, whose tartness cuts through the richness beautifully. A scoop of vanilla bean ice cream or a drizzle of caramel sauce on the side makes serving it an even more heavenly experience.
Creative Ways to Present
For a party, consider individual mini cheesecakes using the same recipe in small jars or molds. You can layer crushed Daim and cream cheese filling for an eye-catching parfait style. Or, serve it on a stunning slate board with artful swirls of chocolate or caramel sauce for that Instagram-worthy moment.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, wrap the remaining cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making for delicious leftovers or a treat to savor later.
Freezing
You can freeze this Daim Cheesecake Recipe if you want to prepare it well in advance. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator for optimal texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer, though, allow frozen slices to thaw naturally in the fridge and serve at cool room temperature. This keeps the delicate texture intact without melting the ganache topping.
FAQs
Can I use other types of cookies instead of Digestive or Graham crackers?
Absolutely! While Digestive and Graham crackers are traditional and give the perfect balance of sweetness and crunch, you can experiment with other biscuit types like shortbread or even Oreos for a different twist.
Is it possible to make this cheesecake gluten-free?
Yes, simply swap out the digestive cookies for a gluten-free alternative. Make sure the cookies are finely crushed and check that all other ingredients are labeled gluten-free to avoid any surprises.
How do I properly blend the Daim candies without melting them?
For best results, pulse the Daim candies in short bursts using a food processor rather than continuous blending. This prevents heat buildup that could melt the chocolate while still giving you nice crunchy bits.
Can I use light cream instead of heavy cream?
Heavy cream is key for whipping to stiff peaks, which provides the cheesecake’s light texture. Light cream typically doesn’t whip well, so sticking with heavy cream is highly recommended for this recipe.
How can I cut clean slices of this cheesecake?
Run a sharp knife under hot water, dry it, and then make your cut. Wipe the knife clean and repeat for each slice. This simple trick ensures neat, beautiful pieces that hold their shape well.
Final Thoughts
This Daim Cheesecake Recipe is a decadent yet approachable dessert that everyone will adore, whether it’s your first time making it or your fiftieth. Its perfect harmony of creamy filling and crunchy caramel candy delivers a truly unforgettable treat. So why not gather your ingredients, invite some friends over, and make this delightful cake your new go-to showstopper?
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Daim Cheesecake Recipe
- Total Time: 8 hours 30 minutes
- Yield: 12 servings
Description
This rich and indulgent Daim Cheesecake features a crunchy biscuit base infused with crushed Daim candy, a creamy cream cheese filling dotted with more Daim pieces, and a glossy milk chocolate ganache topping decorated with mini Daim chocolates. It’s a perfect make-ahead dessert that combines the buttery crunch of digestive biscuits with the signature caramel and chocolate crunch of Daim candies, ideal for celebrations or a decadent treat.
Ingredients
Cookie Crust
- 250 g Digestive cookies or Graham Crackers
- 50 g Daim (blended)
- 90 g butter (melted)
Cheesecake Filling
- 400 g cream cheese
- 150 g Daim (blended)
- 100 g powdered sugar
- 1 tsp vanilla extract
- 240 g heavy cream
Chocolate Topping and Decoration
- 100 g milk chocolate
- 50 g heavy cream
- 18 Mini Daims for decoration
Instructions
- Prepare the Cookie Crust: Start by blending all 200 g of Daims, split between the cookie base and cheesecake filling. Set aside. In a food processor, pulse the Digestive cookies until they resemble fine sand. Melt the butter, then add it along with 50 g of the blended Daims to the food processor and blend with the cookie crumbs until well combined.
- Form the Cookie Base: Line the bottom and sides of a 22 cm springform pan with parchment paper. Press the cookie mixture evenly into the base of the pan using the bottom of a glass to compact and flatten it securely. Place the crust in the freezer to chill while preparing the cheesecake filling.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream cheese for 1 minute until smooth. Add the remaining 150 g blended Daim, powdered sugar, and vanilla extract, then mix until fully combined, scraping down the sides of the bowl as needed. Mix on low speed for about 30 seconds to ensure even incorporation.
- Whip the Cream: In a separate bowl, whisk the heavy cream to stiff peaks, being careful not to overwhip and turn it into butter. The cream should be firm enough to hold its shape even if the bowl is turned upside down.
- Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, taking care not to deflate the airy texture. Once combined, pour the filling over the chilled cookie crust and spread evenly with an offset spatula.
- Chill the Cheesecake: Cover the springform pan tightly with cling film and refrigerate for at least 8 hours, or overnight, to allow the cheesecake to set properly.
- Prepare the Chocolate Ganache: Once the cheesecake is set, transfer it to a serving dish. Place the milk chocolate in a bowl. Heat the 50 g heavy cream to a boil and pour over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Pour the ganache over the cheesecake evenly and spread it out gently.
- Decorate: Chop 18 mini Daim chocolates and scatter them decoratively around the edge of the cheesecake. Return the cheesecake to the fridge until ready to serve.
- Serve: For clean slices, run a sharp knife under hot water, dry it off, and carefully slice the cheesecake. Repeat heating and drying the knife for each cut to maintain neat edges.
Notes
- Using a springform pan makes removing the cheesecake easier without damaging the sides.
- Chilling the crust before adding the filling helps it firm up and prevent sogginess.
- Do not overwhip the cream to avoid turning it into butter; stiff peaks are perfect.
- The ganache should be poured smooth and evenly for a beautiful shiny finish.
- Running a hot knife between slices ensures clean, neat cuts, especially important for creamy cheesecakes.
- Store leftover cheesecake covered in the fridge for up to 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
