Next, I prepare the gelatine by soaking it in cold water according to the package instructions. While that’s happening, I melt the Milkybar chocolate in the microwave. I love the creamy aroma of Milkybar as it melts! Meanwhile, in a mixing bowl, I beat together the cream cheese, icing sugar, and vanilla extract until smooth and creamy. Once the gelatine has softened, I heat it gently until it dissolves, and then stir it into the cream cheese mixture, followed by the melted chocolate.
The next step is to whip the double cream until I see lovely soft peaks. I fold this gently into the cream cheese mixture, being careful not to deflate it too much; we want a light, airy texture! Now comes the exciting part: I pour this luscious filling over the chilled biscuit base. I smooth the top with a spatula and return it to the fridge to set. It’s best to let it chill for a minimum of four hours, but if you can wait overnight, you’ll be rewarded with even better results.
Lastly, don’t forget to decorate! Once my cheesecake has set, I like to add some extra melted Milkybar drizzle on top and maybe sprinkle some chopped pieces for that extra touch. It makes for such a beautiful presentation, and that sweet smell is just heavenly!
Pro Tips for Best Results
I tested this cheesecake three ways when I was perfecting the recipe: one with a cookie base, one with a cake base, and one just with the biscuit base like I currently have in the recipe. The biscuit base truly gives it that classic cheesecake feel without overpowering the main attraction, which is definitely the Milkybar filling!
When melting the chocolate, I always do it in short bursts of about 30 seconds to prevent it from burning. The last thing you want is a gritty texture ruining that creamy smoothness of the cheesecake. Trust me; I’ve been there and it’s not pretty!
Lastly, ensure your cream cheese is at room temperature before you start mixing. I usually take mine out about 30 minutes beforehand. This makes it easier to blend into a smooth consistency, and it also helps create that lovely texture we’re after in the final cheesecake.
Common Mistakes to Avoid
One common mistake I made the first few times was not letting the gelatine cool before adding it to the cream cheese. This can lead to lumps in the filling instead of that dreamily smooth texture we want. So, remember to let it cool down just a bit! (See the next page below to continue…)