Tuesday, 14 April 2015

Honeycomb cheesecake!

Hello my lovelies!

Crunchie is one of my favourite chocolates so when I saw this recipe on What Jessica Baked Next's website I just had to give it a go! This is another no bake recipe so it is super easy to follow and just requires a bit of patience to let it set. It is a pain not being at uni at the moment because that's where I normally share the love with my baking - I am sure I can make a trip soon though!

140g unsalted butter
300g digestive biscuits
500g cream-cheese
235ml cream
40g icing sugar
220g milk chocolate
4 crunchie bars

Step 1: Crush all of your biscuits either using a food processor or by putting them  in a bag and beating them with a rolling pin. Make sure they look like fine breadcrumbs
Step 2: Melt your butter using the ban marie method (bowl over a saucepan with hot water) once the butter has melted mix this in with your biscuits until firm.
Step 3: Tip the biscuit base into a 23cm loose bottomed tin and press down so it covers the bottom of the tin. Leave this in the fridge to set while you make the filling.
Step 4: Beat the cream cheese together with the icing sugar until it is light and fluffy.
Step 5: Melt your chocolate using the ban marie method again. Once melted leave to cool slightly. Once cool fold in the chocolate and the cream into your cream cheese mixture.
Step 6: Crush up 2 of your crunchie bars and mix this into your cream cheese mixture making sure it is evenly distributed. 
Step 7: Pour this mixture into your set biscuit base and leave in the fridge to set over night.
Step 8: The next morning crush up your left over 2 crunchies and sprinkle these on the top and enjoy your cheesecake!

Tweet me a picture @jesstasticsblog or tag me on instagram (@jesstastics) if you try making this!

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