(TAKEN FROM GOOD HOUSE KEEPING)

Not just for breaks, Kitkats are also for desserts as this cheesecake proves! No baking required, this is a very easy get-ahead dessert that is sure to be a hit with friends and family and I am making it this weekend for my son’s 4th birthday party! He can’t wait to help me so thanks good house keeping, you popped up just at the right time! ( I’ll show you mine next week)

Jot it down:

FOR THE BASE

Ingredients

  • 200 g (7oz) milk chocolate Kitkats, plus extra to garnish
  • 100 g (3 ½oz) butter
  • 2 tbsp golden syrup

FOR THE FILLING

Ingredients

  • 300 ml (10 fl oz (½ pint)) double cream
  • 500 g (1lb 2oz) full fat cream cheese
  • 125 g (4oz) icing sugar
  • 1 tsp vanilla extract

TO DECORATE

Ingredients

  • Assorted Kitkats, to decorate – try to get a mixture of colours and regular as well as chunky

Method

  1. Turn the base of a 20.5cm (8in) round springform tin upside down (so the lip of the base is underneath the tin). Lightly grease and line the base and sides with baking parchment. 
  2. Whizz the Kit Kats in a food processor until they form crumbs. Melt the butter with the syrup, add the Kit Kats and stir to combine. Tip in to the lined tin and press into the base of the prepared tin with the back of a spoon and chill until needed.
  3. Once the base is set, make the topping. In a large bowl, beat the cream, cream cheese, icing sugar and vanilla together with an electric hand whisk until smooth. 
  4. Tip the cheesecake mixture into the tin and spread to level. Chill in the fridge for at least 6hr or ideally overnight.
  5. When ready to serve, remove cheesecake from tin and transfer to a serving plate. Peel off parchment paper. Arrange the assorted Kitkats on top and sprinkle with a little extra crushed Kitkat.

 

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