Milky Bar Cheesecake ?

Yes I said it, Milky Bar Cheesecake.

As my Caramac Cheesecake has proved to be remarkably popular, I thought I’d whip up something similarly indulgent and delicious. Thus the Milky Bar Cheesecake was born.

I made this simple beauty for a barbeque a few weeks ago and it went down an absolute storm! Crunchy buttery biscuit base, smooth and creamy white chocolate cheesecake and some extra cheeky chunks of white chocolate on top. This cheesecake is a beautifully nostalgic childhood toddle down to the corner shop, pound coin in hand, to purchase the gentle melting vanilla sweetness of Milky Bar chocolate.

I won’t pretend this is a light dessert, it’s thick, creamy and sweet, like any good cheesecake or white chocolate dessert should be. But what it is is ridiculously easy to make, and wonderfully simple and rewarding when eaten. You don’t even have to bake it! What more could you want?

To make this incredible cheesecake, you’ll need to start by looking out a regular springform tin (23cm) and line it with a circle of greaseproof paper.

If using a food processor, blitz digestive biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.

Meanwhile, melt some butter in a small saucepan over a low heat, or in the microwave.
Once melted, add the butter to your biscuit crumbs and mix together.

Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.

To make the main part of the Milky Bar Cheesecake, place some cream cheese, sugar and vanilla into a large bowl and beat together until smooth.

Gently melt a whole lot of Milky Bar chocolate in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts. Allow to cool slightly.

Add the cooled melted Milky Bar to the cheesecake mixture and stir together.

Whip some double cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can. (Try not to eat all the mixture, it’s crazy delicious!)Decorate the top with some chunks of Milky Bar or melt it and drizzle it over, whatever you feel likePop the cheesecake in the fridge for at least 2 hours to firm up.Slice it up and enjoy my lovely readers, this one is for you!