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Milky Bar Blueberry Cheesecake

Cheesecakes are amazing at the best of times... and this really tops the "cheesecake charts"!

Enjoy the white chocolate whilst the fresh blueberries burst in your mouth!

This is a winner any time, day or night!

Ingredients & RecipePrint
Comments
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Ingredients

base

  • hobnob biscuits (150g)
  • butter, melted (70g)

filling

  • 5 white chocolate milky bar blocks (500g)
  • butter (50g)
  • double cream (200ml)
  • cream cheese (500g)
  • 1 tsp of vanilla essence
  • caster sugar (50g)
  • 1 punnet of blueberries (250g)
  • a few sprigs of mint

Recipe

bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs.
mix the butter in with the biscuits and tip into a round loose-bottomed cheesecake tin (20-25cm diameter) and press down filling the bottom of the tin evenly with no gaps (or make 6 individual cheesecakes if you have enough moulds.
melt the chocolate, butter and vanilla in a bowl in the microwave.
mix the cream, sugar and the cream cheese together until combined and smooth.
stir the chocolate mix into the cream mixture.
add the blueberries (leaving some for garnish) and beat to crush a few of the blueberries.
pour the mix into a cheesecake tin.
set in the fridge for at least 4 hours.
warm the edges to remove from the tin and serve with some fresh blueberries, additional grated white chocolate and a sprig of mint.

serves 6

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Milky Bar Blueberry Cheesecake

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