Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 400g cream cheese
– 200g Milkybar chocolate, melted
– 150ml double cream
– 100g icing sugar
– 2 teaspoons vanilla extract
– 4 gelatine leaves (or equivalent powder)
– A pinch of salt
– Extra Milkybar chocolate for decoration (optional)
Equipment Needed
– 20cm round springform cake tin
– Mixing bowls
– Electric mixer or whisk
– Microwave-safe bowl (for melting chocolate)
– Food processor or rolling pin (for crushing biscuits)
– Measuring cups and spoons
– Sieve (for icing sugar)
Step-by-Step Instructions
To start off, I grab my digestive biscuits and crush them into fine crumbs. This is one of my favorite parts because I love the sweet, buttery smell that fills the kitchen! I usually use a food processor, but if you don’t have one, a rolling pin works just as well. Once crushed, I mix the crumbs with the melted butter until it resembles wet sand. This forms the delicious base of my cheesecake. I then press it tightly into the bottom of a springform tin and pop it in the fridge to firm up while I work on the filling. (See the next page below to continue steps…)