Ingredients:
For the Base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 300g Milkybar chocolate, melted
- 500g cream cheese, softened
- 100g powdered sugar
- 300ml double cream
For the Topping:
- Extra Milkybar chunks or shavings (optional)
Instructions:
- Prepare the Base:
- Mix the crushed digestive biscuits with the melted butter until well combined.
- Press the mixture into the bottom of a 23cm (9 inch) springform tin, ensuring it is evenly spread and compacted.
- Refrigerate while preparing the filling.
- Make the Filling:
- Melt the Milkybar chocolate gently over a double boiler or in the microwave (heat in short bursts, stirring frequently to avoid burning).
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- Slowly add the melted Milkybar chocolate to the cream cheese mixture, beating continuously until fully combined.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared biscuit base, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Decorate and Serve:
- Once set, remove the cheesecake from the springform tin.
- Decorate with extra Milkybar chunks or shavings if desired.
- Slice and serve chilled.
Enjoy your delicious Milkybar cheesecake!