𝗠𝗶𝗹𝗸𝘆𝗯𝗮𝗿 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

The creamy, velvety texture of the cheesecake is perfectly complemented by the buttery shortbread base. Each bite offers a delicate balance of sweetness from the Milkybar chocolate, while the cream cheese and whipped cream create a light, mousse-like filling. The shortbread crumbs on top add a delightful crunch, rounding out the experience with a rich, decadent finish. This dessert is perfect for special occasions, offering a nostalgic nod to childhood with the Milkybar flavor while delivering a sophisticated, indulgent treat for all to enjoy.

Ingredients:

For the Base:

• 350g shortbread biscuits
• 175g melted butter

For the Cheesecake Filling:

• 250g Milkybar white chocolate (or any white chocolate you prefer)
• 500g cream cheese (room temperature)
• 120g icing sugar
• 350ml whipped cream

For the Topping:

• 250g Milkybar white chocolate (or any white chocolate)
• 200ml whipped cream
• Shortbread crumbs for decoration

Instructions:

Step 1: Prepare the Base

1. Start by crushing the shortbread biscuits into fine crumbs. You can do this by placing the biscuits in a sealed plastic bag and using a rolling pin to crush them, or pulse them in a food processor.
2. Melt the butter in a microwave or over low heat on the stove. Mix the melted butter into the biscuit crumbs until fully combined and it resembles wet sand.
3. Press the crumb mixture into the base of a 9-inch (23 cm) springform cake tin, creating an even layer. Use the back of a spoon or the base of a glass to compact the base. Place the tin in the fridge to chill for 30 minutes while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Break the Milkybar chocolate into small pieces and melt it gently. You can melt the chocolate by placing it in a heatproof bowl over a pan of simmering water (double boiler) or by microwaving in 30-second bursts, stirring in between until smooth. Set it aside to cool slightly.
2. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the icing sugar and continue to beat until fully combined and smooth.
3. Gradually fold in the melted white chocolate until the mixture is smooth and glossy.
4. In a separate bowl, whip the 350ml of cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring everything is well combined but still light and airy.
5. Spoon the cheesecake filling onto the chilled biscuit base, spreading it out evenly. Smooth the top with a spatula. Chill the cheesecake in the fridge for at least 4 hours, or ideally overnight, to set.

Step 3: Prepare the Topping

1. To make the topping, melt the remaining 250g of Milkybar chocolate using the same method as before. Let it cool slightly.
2. Whip the 200ml of cream until it forms soft peaks. Once the chocolate has cooled a little, fold it gently into the whipped cream until smooth and well combined.
3. Spread this mixture over the top of the cheesecake in an even layer.

Step 4: Add the Finishing Touch

1. Sprinkle shortbread crumbs over the top for a decorative finish. You can also drizzle some extra melted white chocolate over the top for added flair, if desired.
2. Return the cheesecake to the fridge for another 30 minutes to let the topping set.

Step 5: Serve and Enjoy! Carefully remove the cheesecake from the springform tin and place it on a serving platter. Slice with a warm knife for neat cuts and serve.