Milkybar Cheesecake😍
Ingredients:
200g digestive biscuits
100g unsalted butter, melted
500g cream cheese
200g white chocolate (Milkybar), melted
200ml double cream
100g icing sugar
1 teaspoon vanilla extract
Milkybar chunks, for garnish
Directions:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and using a rolling pin.
In a bowl, mix the melted butter with the biscuit crumbs until well combined.
Press the biscuit mixture into the base of a greased 8-inch (20cm) springform cake tin, creating an even layer.
Place the tin in the fridge to chill while preparing the filling.
In a separate bowl, beat the cream cheese until smooth and creamy.
Gradually add the melted white chocolate to the cream cheese, mixing well after each addition.
In another bowl, whip the double cream, icing sugar, and vanilla extract together until soft peaks form.
Gently fold the whipped cream mixture into the cream cheese and white chocolate mixture until fully combined.
Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
Place the cheesecake in the fridge to set for at least 4 hours or overnight.
Before serving, decorate the top of the cheesecake with Milkybar chunks for an extra touch of indulgence.
Slice and serve the Milkybar Cheesecake chilled.
Prep Time: 30 minutes | Chilling Time: 4 hours or overnight | Total Time: 4 hours 30 minutes
Kcal: Approximately 350 kcal per serving | Servings: 8 servings
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