A Buttery Digestive Base, Vanilla Cheesecake with Milky Way Pieces Running Through, and even more Deliciousness on top… The perfect Milky Way Cheesecake!
Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.
Whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!
Once its thick, fold through the chopped up bits of Milky Way. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, over night!
Carefully remove the cheesecake from the tin. Drizzle the cheesecake with melted Chocolate and decorate with some whipped creamed (Whip together the double cream & icing sugar).
Add a bit of Milky Way to each cream pirouette, leave to set, and enjoy!