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Milkybar cheesecake

Ingredients

For the basics

350 g shortbread

175 g melted butter

For the cheesecake filling

250g milky chocolate

500 g cream cheese

120 g icing sugar

350 ml whipped cream

For topping up

250g milky chocolate

200 ml of whipped cream

Shortbread crumbs

Method

1. Mix ground shortbread with melted butter in a bowl until combined

. Spoon the mixture into a 23 cm cake tin and press firmly with the back of a spoon before placing in the refrigerator to set.

Beat the cream until soft peaks at the top and set the bowl aside.

4. Mix cream cheese with powdered sugar and beat the two together, then add the melted Milkybar and beat again until smooth.

5. Spoon the previously set aside whipped cream into the cream cheese-chocolate mixture.

6. Pour the batch over the chilled cookie base, flatten and allow to cool for about five hours.

7. Pour double cream over milky chocolate and melt in the microwave for 90 seconds.

8. Pour the mixture over the cooled cheesecake and smooth the surface with a palette knife.

9. Sprinkle leftover shortbread crumbs around the edge of the cake and press a square of chocolate in the center for decoration.