KitKat cheesecake recipe
The combination of smooth creamy filling on top of a crunchy biscuit and chocolate wafer base is hard to resist.
Ingredients
- 80 g unsalted butter, melted, plus extra for greasing
- 150 g digestive biscuits
- 5 KitKat Original bars, split into 10 fingers
- 150 ml whipping cream
- 150 g dark chocolate, roughly chopped
- 180 g cream cheese (such as Philadelphia Soft Cheese)
- 50 g icing sugar
- 100 g Greek natural strained yogurt
- 0.5 tsp vanilla bean paste
- 2.8 oz unsalted butter, melted, plus extra for greasing
- 5.3 oz digestive biscuits
- 5 KitKat Original bars, split into 10 fingers
- 5.3 fl oz whipping cream
- 5.3 oz dark chocolate, roughly chopped
- 6.3 oz cream cheese (such as Philadelphia Soft Cheese)
- 1.8 oz icing sugar
- 3.5 oz Greek natural strained yogurt
- 0.5 tsp vanilla bean paste
- 2.8 oz unsalted butter, melted, plus extra for greasing
- 5.3 oz digestive biscuits
- 5 KitKat Original bars, split into 10 fingers
- 0.6 cup whipping cream
- 5.3 oz dark chocolate, roughly chopped
- 6.3 oz cream cheese (such as Philadelphia Soft Cheese)
- 1.8 oz icing sugar
- 3.5 oz Greek natural strained yogurt
- 0.5 tsp vanilla bean paste
Details
- Cuisine: British
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Grease the base and sides of a 20cm (8inch) loose-bottomed cake tin and line with baking parchment.
- Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter.
- Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
- Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine.
- Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined.
- Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
- Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight.
- To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
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