London baker Eloise Head's 'no bake' Milkybar cheesecake, made from six simple supermarket ingredients without turning on an oven.
Ingredients:
For the base:
- 350g shortbread biscuits
- 175g melted butter
- For the cheesecake filling
- 250g Milkybar chocolate
- 500g cream cheese
- 120g icing sugar
- 350ml double cream
For the topping
- 250g Milkybar chocolate
- 200ml double cream
- Shortbread crumbs
- One Milkybar square
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Method:
1. Mix crushed shortbread with melted butter in a bowl until combined.
2. Scoop mixture into a nine-inch cake tin, pressing down firmly with the back of a spoon before placing it in the fridge to set.
3. Whip double cream until soft peaks have formed on the top, then set bowl aside.
4. Mix cream cheese with icing sugar and whisk the two together, then add melted Milkybar and whisk again until smooth.
5. Scoop whipped cream left aside earlier into the cream cheese and chocolate mixture.
6. Pour the lot over the refrigerated biscuit base, smoothing it out and leaving it to chill for roughly five hours.
7. Pour double cream over Milkybar chocolate and melt in the microwave for 90 seconds.
8. Pour mixture over the chilled cheesecake and smooth surface with a palette knife.
9. Sprinkle leftover shortbread crumbs around the rim of the cake and press a square of chocolate into the centre for decoration.
