A rich and creamy dessert that combines the sweetness of white chocolate with a smooth cheesecake filling, all set atop a buttery shortbread base. Perfect for any occasion!
Ingredients:
Base
350 g shortbread biscuits, finely crushed
150 g unsalted butter, melted
Cheesecake
250 g Milkybar chocolate, melted and cooled
500 g cream cheese, room temperature
120 g icing sugar, sifted
350 ml double cream, cold
Topping
250 g Milkybar chocolate
150 ml double cream
10 g shortbread crumbs
1 square Milkybar chocolate, for garnish
Directions:
Prepare the Base:
In a mixing bowl, combine the crushed shortbread biscuits with the melted butter.
Mix until well combined, then press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth.
Gradually add the sifted icing sugar and mix well.
Fold in the melted and cooled Milkybar chocolate until fully incorporated.
Whip the Cream:
In a separate bowl, whip the cold double cream until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture until smooth and creamy.
Assemble the Cheesecake:
Pour the cheesecake filling over the chilled shortbread base and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or until set.
Prepare the Topping:
In a small saucepan, heat the 150 ml of double cream until just simmering.
Remove from heat and add the 250 g of Milkybar chocolate, stirring until melted and smooth.
Let it cool slightly, then pour over the set cheesecake.
Garnish and Serve:
Sprinkle the top with shortbread crumbs and place a square of Milkybar chocolate in the center for decoration.
Slice and serve chilled for a delightful treat!
Nutritional Information:
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10
Calories: ~400 kcal per serving
Enjoy