Milkybar Cheesecake

• servings: 14 servings
• active time: 10 minutes
• total time: 6 hours 20 minutes

Ingredients

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

Directions

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

Nutrition

• Calories: 502 kcal
• Total Fat: 41 g
• Saturated Fat: 24 g
• Cholesterol: 110 mg
• Sodium: 249 mg
• Total Carbohydrate: 38 g
• Total Sugars: 26 g
• Protein: 5 g