Milkway Cheesecake

Cheesecake is really not my most favorite dessert, but this one I do like. Petter is a cheesecake monster. Therefore, it seems to be a weekend treat dish I make and there is always plenty left for guest and visitors. I think its a great recipe that sets well, with no baking required and it can be made as a plain vanilla cheesecake and topped with as much or as little chocolate as you like.

If you are a die hard cheesecaker and love flavored cheesecake; you can break up your favorite chocolate bar and melt it in the microwave for 30-60 seconds and swirl it into the ready made cheese topping. Works a treat. This recipe is vanilla topped with milkybars galore which caught noahs eye!

Ingredients:

2 tubs of mascarpone cheese

225g of icing sugar

2-3 tsp of good quality vanilla paste (rather than extract)- the nielsen massey one is my favourite.

125g Butter- baking butter or butter will be fine

250g of biscuits for the base- hobnobs, digestives, chocolate digestives.

Method

The base is where you should always start; if you like a lot of crunchy base double up the measurements. Work on the principle of half the amount of butter to the amount of biscuits.

1. using a rolling pin and a tea towel- keep the biscuits wrap in a ziplock or a bag and smash them up as fine as you can with your rolling pin. Those fancy pants with a processor can whizz it up in there for 45 seconds to 1 minute or until fine.

2.melt the butter in the microwave until melted completely.

3. In a bowl, combine the two until all the biscuit it coated in butter.

4. Press flat into a tin and chill in the freezer for 15 minutes to become really firm. If you aren't in a rush, refrigerate for 30minutes.

Now onto the cheese topping;

5. In a bowl or a food mixer- mixer is best; add the mascarpone cheese and the icing sugar. add the cheese first- then add a spoon at a time of icing. let it mix for 1 minute to combine- but do not over mix. The mixture should look fairly firm.

6.Add the vanilla paste.

Optional- if you want to add a flavor to the mixture- swirl it in by hand now.

Once that is done, check on your base- you want it cold and set. Add the topping and smooth it over with a pallete knife.

Let it firm up and top with whipped cream swirls if you wish- and chocolate of your choice.

MEtthod