Milk and White KitKat Cheesecake
There's something so comforting about a creamy cheesecake, especially when it's packed with the delightful flavors of Milk and White KitKat bars. This Milk and White KitKat Cheesecake is not just easy to whip up but is also sure to become a favorite at any gathering.
Equipment
- 9-inch springform cake tin
- Mixing bowl
Ingredients
For the Base
- 300 g digestive biscuits crushed
- 150 g unsalted butter melted
For the Filling
- 600 g cream cheese softened
- 200 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 200 g Milk Chocolate KitKat bars crushed
- 200 g White Chocolate KitKat bars crushed
For Decoration
- Extra crushed KitKat
Instructions
- Step 1: Preheat your oven to 180°C (350°F).
- Step 2: In a bowl, combine the crushed digestive biscuits and melted butter. Mix until well combined.
- Step 3: Press the biscuit mixture into the bottom of a 9-inch springform cake tin to create a firm base. Bake in the preheated oven for 10 minutes, then remove and allow to cool.
- Step 4: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Step 5: Add the double cream and vanilla extract to the cream cheese mixture and continue to beat until thick and fluffy.
- Step 6: Fold in the crushed Milk and White KitKat bars until evenly distributed throughout the mixture.
- Step 7: Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
- Step 8: Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Step 9: Once set, remove the cheesecake from the springform tin and decorate the top with extra crushed KitKat.
- Step 10: Slice and serve chilled. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it!