Milky Bar 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!
- 250 g hobnob biscuits
- 100 g butter, melted
- 500 g white chocolate milky bar blocks
- 50 g butter
- 200 ml double cream
- 500 g cream cheese
- 1 tsp vanilla essence
- 50 g caster sugar
- 250g blueberries
- 2 sprig(s) mint
Bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs.
Make Base For Cheesecake
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.
Add Cream And Sugar
Mix the cream, sugar and the cream cheese together until combined and smooth.
Finish Cream Cheese Mixture
Stir the chocolate mix into the cream mixture.
Add the blueberries (leaving some for garnish) and beat to crush a few of the blueberries.
Finish And Set Cheesecake
Pour the mix into a cheesecake tin.
Set in the fridge for at least 4 hours.
Serve Once Chilled
Warm the edges to remove from the tin and serve with some fresh blueberries, additional grated white chocolate and a sprig of mint.
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