Milkybar Cheesecake Recipe – Page 2

Prepare the Base:
- In a bowl, mix the crushed shortbread with melted butter until well combined.
- Press the mixture firmly into the base of a 23 cm springform tin using the back of a spoon.
- Chill in the refrigerator for 30 minutes to set.
Make the Cheesecake Filling:
- Whip the cream until soft peaks form, then set aside.
- In a separate bowl, beat the cream cheese and icing sugar until smooth.
- Add the melted Milkybar chocolate and mix until fully incorporated.
- Gently fold in the whipped cream until the mixture is smooth and creamy.
Assemble the Cheesecake:
- Pour the filling over the chilled biscuit base and spread evenly.
- Refrigerate for at least 5 hours (or overnight) to set.
Prepare the Chocolate Topping:
- Heat the whipping cream in the microwave (or on the stove) until warm but not boiling.
- Pour over the Milkybar chocolate and let it sit for 1-2 minutes, then stir until smooth.
- Pour the ganache over the set cheesecake and spread evenly with a palette knife.
Decorate & Serve:
- Sprinkle shortbread crumbs around the edges for texture.
- Place a Milkybar square in the center for decoration (optional).
- Chill for another 30 minutes before slicing and serving.

Enjoy your creamy, dreamy Milkybar Cheesecake! 🍰✨