Baking
Milkybar Cheesecake
14 servings
분량10 minutes
활동 시간6 hours 20 minutes
총 시간재료
300 g digestives
150 g unsalted butter
300 g milkybar chocolate
500 g full-fat cream cheese
75 g icing sugar
1 tsp vanilla extract
300 ml double cream
150 ml double cream
2 tbsp icing sugar
50 g melted milkybar chocolate
milky bar buttons
방향
Biscuit Base
Blitz your biscuits in a food processor to a fine crumb, or bash them up in a large bowl with the end of a rolling pin
Melt your butter until runny, and mix into the biscuits.
Press the mixture down into the bottom of an 8"/20cm springform cake tin
Filling
Melt the milkybar chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.
Whisk together the cream cheese, icing sugar, and vanilla until smooth.
Add the melted milkybar chocolate to the mix, and stir to combine
Add in the double cream and whisk until thick, or whisk the cream separately and fold through the mixture till combined.
Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.
Decoration
Once the cheesecake is set, remove it from the tin carefully
Melt some extra Milkybar chocolate and drizzle over the cheesecake
Whip together the double cream and icing sugar until soft peaks are formed, and pipe onto the cheesecake
Add a piece of Milkybar to each swirl, and enjoy
영양 정보
1회 제공량
-
칼로리
502 kcal
지방 전체
41 g
포화 지방
24 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
110 mg
나트륨
249 mg
탄수화물 전체
38 g
식이섬유
-
총 당류
26 g
단백질
5 g
14 servings
분량10 minutes
활동 시간6 hours 20 minutes
총 시간