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Milkybar cheesecake
Milkybar cheesecake
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Indulgent white chocolate cheesecake with a surprising twist, perfect for Milkybar lovers.
Ingredients:
  • 250g scotch finger biscuits
  • 125g butter, melted
  • 12.00 gm gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 70g (1/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 2 x 180g blocks Nestlé Milkybar, melted, cooled
  • 300ml ctn thickened cream
Instructions:
  • Prepare the slice pan and silicone ice-cube trays by greasing and lining them with baking paper, ensuring that there is an overhang on the sides for easy removal. Stand the trays on a tray or board for stability.
  • Pulse biscuits in a food processor until coarse crumbs form. Add butter and blend until combined. Press mixture into prepared slice pan evenly. Chill in the fridge until ready to use.
  • In a bowl, gently pour 125ml (½ cup) water and slowly sprinkle the gelatine on top, letting it soak up the water before adding more. Heat in the microwave on High for 20 seconds. Whisk with a fork until the gelatine is fully dissolved. Allow it to cool to room temperature.
  • In a bowl, beat cream cheese, sugar, and vanilla with electric beaters until light and creamy. Gradually pour in the cooled gelatine mixture while beating. Mix in melted chocolate and cream until fully combined. Transfer the mixture to a jug.
  • Spread 1 cup of the cream cheese mixture over the biscuit base, ensuring a smooth surface. Distribute the rest of the cream cheese mixture evenly among the ice-cube trays (they won't be filled to the top). Chill the slice pan and ice-cube trays in the fridge for 4 hours or until set.
  • Carefully remove the cheesecake base from the pan, discard the paper, and place it on a serving board. Gently remove the cheesecake blocks from the ice-cube trays using a knife to loosen. Arrange the blocks in rows on top of the base to create a giant Milkybar shape. Trim the edges of the base and cut it into 24 pieces.

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