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Milky bar cheesecake (white chocolate cheesecake) recipe

Milky bar cheesecake (white chocolate cheesecake) recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake
  • White chocolate cheesecake

A quick & easy no bake delicious cheesecake. I tend to use 'lighter' versions of the biscuits for the base and a lighter mascarpone too, making this a slightly healthier altenative, I don't think it compromises on taste because of this either. This is the first cheesecake I've ever made, I did it for a suprise for my girlfriend, she loved it! After posting a couple of pictures on facebook I soon had requests to make more & it went down a storm with everyone. So if your new to making cheesecakes, you can't really go wrong with this one as I had no experience at all


Yorkshire, England, UK

70 people made this

IngredientsMakes: 1 cheesecake

  • 120g (4 oz) lighter digestive biscuits, crushed
  • 2 tablespoon melted unsalted butter
  • 140g (4 oz) 70% milky bar or white chocolate
  • 120ml (4 fl oz) double cream
  • 120g (4 oz) lighter mascarpone
  • Milky bar buttons or white chocolate buttons for decoration
  • 2 tablespoons of de-seeded strawberry or raspberry jam
  • 2-3 tablespoons of hot water

MethodPrep:20min ›Ready in:20min

  1. Crush the biscuits to a fine crumb in a bowl.
  2. Melt the butter over a low to medium heat in a saucepan, keep stirring whilst doing so.
  3. Add the melted butter to the biscuit mix & stir until completely coated
  4. Place a chefs steel ring on the centre of a plate & place the biscuit mix into it, press the mix down firmly with the back of a spoon to compact the biscuit base. Place in the fridge to chill
  5. In a seperate bowl whip the double cream to soft peaks
  6. Fold the mascarpone into the double cream little by little
  7. In a suitable bowl, melt the chocolate on a medium setting in the microwave for 30 second intervals, stirring in between. Watch out for overcooking and burning at this stage.
  8. Fold the melted chocolate into the cream/mascarpone mix little by little.
  9. Remove the plates from the fridge and carefully spoon the cheesecake topping inside the chefs ring over the biscuit base until full. level off the top of the mixture with a knife to create a level top.
  10. Decorate the top with chocolate buttons to create a nice finish. Place in the fridge to set for two hours.
  11. To remove the ring gently warm the outer edge with a blow torch or a hot cloth dipped in boiling water. Take care not to burn yourself at this stage. Gently slide the ring upwards in an even manner once fully warmed. If using a hot cloth, dry any excess water off the plate with a dry cloth to avoid the biscuit base to become soggy.
  12. Place the jam in a saucepan over a low to medium heat to warm, stir continously. The fruit will break down and dissolve, warm water can be added at this point to gain the required consistency of the sauce for decorating the plate. Sugar may also be added if you prefer a sweeter tasting sauce.
  13. Drizzle the sauce on the plate around the cheescake, place back in the fridge for 10 -15 mins to chill.
  14. Serve & enjoy!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Love this recipe, though found the base a bit too thick and had to adapt it though that's more my families tastes than anything else. It's very easy to adapt too - I ditched the chocolate in one try and did a rocky road version using the same basic recipe and it was lovely. Adding some honey into the base with butter makes it really nice and helps it stick together more easily too-04 Jan 2014


Milky Bar Cheese Cake – An Easy and No-Bake Delicious Dessert

M ilky Bar is a bar of exotic chocolate and not everybody likes its taste as it is so sophisticated and so sweet it will punch you with the sweetness in your mouth. The Milky Bar is one-of-a-kind chocolate and you have to be a white chocolate fanatic to like its taste.

The glamorous and erudite taste of Milky Bar is unparalleled and unforgettable and if you are one of those white-chocolate and Milky Bars enthusiastic then you are going to love this cheesecake as it has your favorite Milky Bar as the base ingredient.


Woman reveals her incredibly simple white chocolate cheesecake recipe and you need just five ingredients

A WOMAN has revealed her incredibly simple recipe for white chocolate cheesecake - and even the lousiest homecooks can perfect it.

Taking to TikTok, user Sian Punnett took to her account where she shared the simple five ingredient recipe.

All you will need is a Milkybar, digestive biscuits, butter,vanilla extract and soft cheese (see full recipe below).

She begins by smashing her biscuits and adding melted butter before allowing them to set in ramkins.

She then melts her white chocolate, and combines with soft cheese and vanilla extract before covering the biscuit bases and allowing to set.

To finish the recipe she adds a chunk of white chocolate to as a topping for each of the the cheese cakes.

Her video has since gone viral, currently trending on TikTok and receiving more than 18,000 likes.

“Oh so freaking trying this” said one, with another adding, “These look fab!”

“OMG never thought of that!” wrote a third.

Milkybar cheesecake recipe

Ingredients

  • 2 share size Milkway bars
  • 2 tablespoons of butter
  • 7 digestive biscuits
  • 100g soft cheese
  • 2 drops of vanilla extract

Crush the digestive biscuits in a bowl. Melt the butter in a saucepan and pour over, stirring until combined.

Add the butter biscuit mixture to the ramekins and allow to set.

Melt the white chocolate in a bowl over a pan of simmering water.

In a seperate bowl combine the vanilla extract and the soft cheese before stirring in the melted chocolate.

Fill the ramekins with the mixture, top with a white chocolate chunk and place in the fridge overnight to set.


RELATED ARTICLES

She uses shortbread, butter, cream cheese, icing sugar, double cream and Milkybar chocolate to make the cake (left and right) that has caught the attention of thousands online

For the ganache, Ms Head pours 200ml of double cream over 250 grams of Milkybar chocolate, then melts them in the microwave for 90 seconds.

Once thickened, she pours the mixture over the chilled cheesecake and smooths the surface with a palette knife.

Ms Head sprinkles leftover shortbread crumbs around the rim of the cake and presses a square of chocolate into the centre for decoration.

If the ganache topping is too thin, she suggests popping it in the fridge until it has thickened.

Ms Head said it had been a while since she made the cheesecake and was 'so happy' with how it turned out.

Photos and videos of her handiwork have drawn delighted responses since they were uploaded online, with many begging their friends to make the cake for them.

Eloise Head (pictured) built a mammoth Instagram following during the first Covid lockdown by sharing her simple tricks for making decadent desserts

'I think you should make this and save a slice for me,' one woman wrote, tagging her mate.

'How amazing does this look,' added another.

A third said 'I need this' while a fourth wrote: 'It looks incredible.'

It's the latest of Ms Head's simple recipes to become a viral sensation, following wildly popular videos on Oreo cheesecake cookies and red velvet brownies.

Simple desserts have never been more popular since an unprecedented baking craze swept the world during the first months of the coronavirus crisis when hundreds of millions were confined to their homes.

Isolation paid dividends for influencers like Eloise Head, who has amassed a combined following of 743,000 across her two Instagram accounts by sharing delicious dishes that are quick and easy to make.

In March, Ms Head told Daily Mail Australia she was 'very proud to help people keep occupied' in the age of social distancing.

Recipe for 'no bake' Milkybar cheesecake

For the cheesecake filling

1. Mix crushed shortbread with melted butter in a bowl until combined.

2. Scoop mixture into a nine-inch cake tin, pressing down firmly with the back of a spoon before placing it in the fridge to set.

3. Whip double cream until soft peaks have formed on the top, then set bowl aside.

4. Mix cream cheese with icing sugar and whisk the two together, then add melted Milkybar and whisk again until smooth.

5. Scoop whipped cream left aside earlier into the cream cheese and chocolate mixture.

6. Pour the lot over the refrigerated biscuit base, smoothing it out and leaving it to chill for roughly five hours.

7. Pour double cream over Milkybar chocolate and melt in the microwave for 90 seconds.

8. Pour mixture over the chilled cheesecake and smooth surface with a palette knife.

9. Sprinkle leftover shortbread crumbs around the rim of the cake and press a square of chocolate into the centre for decoration.


No Bake Milky Way Cheesecake

Combine chocolate wafer crumbs and butter. Press onto the bottom and two inches up the sides of an eight-inch springform pan. Place in the fridge to chill. (Please excuse my springform pan. Someone put it in the dishwasher and it’s now ugly, but clean.) Insert a big ole’ eye roll here.

In a medium saucepan, sprinkle one envelope unflavored gelatin over milk. Stir over low heat until mixture is smooth. Set aside.

Add softened cream cheese and sugar to a mixing bowl. Beat until smooth. Beat in the milk, candy bars, and vanilla. Add heavy cream and beat on high for four minutes.

Pour mixture into prepared crust. Chill until firm, 4-5 hours. I like to make this the night before and let it hang out in the fridge overnight.

How to Remove the Cheesecake From The Pan

To remove the cheesecake, carefully run a large knife around the sides of the pan. Then release the band and lift the cheesecake out. I don’t remove the bottom of the pan. Just plop it on a cake stand and call it a day.


Lemon White Chocolate Cheesecake (No Bake!)

Am I the only one who always reads the words “sherbet lemon” in the shrill voice of Professor McGonagall? I am? Ok.

Scotland is hot and horribly humid this week. I hate everything about it and I already miss December but you know just what this weather means…

May through to August is undoubtedly British barbeque season. Amateur grill enthusiasts and overweight dads everywhere are smoking up the street with their dusty grills in the name of an acceptably overcooked burger in a fluffy white bap dripping with tomato ketchup. Mums are stocking up on posh crisps, cheap beer and bottled cocktails to tide people over as the men hopelessly huddle around the grilling meat that seems to be taking an eternity to cook. The smell is all over the place at weekends at this time of year, and it’s a glorious thing.

Puddings aren’t always a thing at a barbeque, as when done right there should be enough food to feed the neighbourhood twice over. However, usually after a few rounds of mouth-burning sausages and warm beer, you’d like something cool and refreshing to eat. Bring on the cheesecake.

Standing in all its retro no-bake glory, cold and creamy, adorned with whatever you could find to make it look pretty, it’s quickly become the highlight of the afternoon.

It’s a Lemon White Chocolate Cheesecake.

Just lemony enough to be refreshing, just chocolatey enough to be rich, the creamy cheesecake sits atop a classic buttery biscuit base with just the right amount of crunch, and everyone wants to devour it.

This Lemon White Chocolate Cheesecake was just begging to be made after the popularity of my Milky Bar Cheesecake in recent months. White chocolate can be divisive for some adults, I’m still convinced that those who dislike it are just in denial of their right to pleasure, but it always makes a winning dessert.

Along with adding a gentle vanilla sweetness to the cheesecake, that pairs perfectly with the fresh lemon, adding white chocolate to a no bake cheesecake also helps it to slice beautifully as the chocolate helps it set firmly. So basically it’s perfect, all other cheesecakes can go home now. Just kidding, the Lindt Lindor Cheesecake can obviously stay to party.

This dessert is nice and simple to make, and I’m sure even a cheesecake skeptic could manage a slice or two of this on a warm day!


Ok, I do admit that this recipe is a bit bowl heavy but if you work smart you can minimise the amount of bowls you use. Firstly, melt the butter in a medium sized pan. You can then stir the crumbs into the butter in the pan which will mean that the food processor just needs a quick rinse out. The chocolate will need a bowl all of its own, but we’ll forgive it that. And if you whip the cream in one large bowl then transfer it to a regular pasta bowl you can then beat the cream cheese in the same large bowl, adding the cream back when ready. And anyway, what are dishwashers/children/ husbands/friends for? Get them to do the washing up. I’m sure they’ll think it’s worth it when they’re served a beautiful slice of cheesecake!


Recipe Summary

  • 24 cream-filled chocolate sandwich cookies
  • ⅓ cup butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups (12-ounce package) semisweet chocolate morsels
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package semisweet chocolate chunks
  • 18 fun-size chocolate-coated caramel and creamy nougat bars, chopped*

Process cookies in a food processor until finely crushed. With processor running, pour melted butter through food chute pulse just until crumbs are moistened. Press crumb mixture into bottom and up sides of a 9-inch springform pan.

Beat cream cheese at medium speed with an electric mixer until creamy. Add condensed milk, beating until mixture is smooth.

Microwave chocolate morsels at HIGH 1 minute stir until smooth. Add melted chocolate, eggs, and vanilla to cream cheese mixture, beating at low speed just until combined. Fold in chocolate chunks, then candy. Pour filling into prepared crust.

Bake at 300° for 55 minutes. Run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.

*For testing purposes only, we used Milky Way Fun Size candy bars for the chocolate-coated caramel and creamy nougat bars.


Candy Bar Cheesecake

Not exactly what most people think when they wake up in paradise.

But in my dream, I had been wandering around the grocery store, searching for the ingredients to make a cheesecake. As I debated which three candy bars to buy, the waves outside my window crashed through my subconscious like an alarm clock.

I scribbled down my shopping list that afternoon on the plane flight home and set out for the store the following day. This time, no ocean waves interrupted me as I strolled down the aisles, but that just made matters worse. I actually had to choose which candy bars to use on my own—I woke up before deciding on them in my dream!


I ended up with a massive variety pack of minis in my cart. The cashier shot me a strange look (nobody ever buys that much candy unless it’s Halloween), but it guaranteed that (a) every bite of cheesecake would contain both the candy bar filing and chocolate coating, and (b) I didn’t have to choose which candy bars to use until I started preheating the oven.

I eventually decided not to decide and threw all four types into the bowl. Then downsized to three blocks of cream cheese.


History of the cheesecake:

Cheesecakes are believed to be first made in Ancient Greece. They were made with honey, wheat flour, and pounded cheese. The Romans adopted the Greek’s recipe for the cheesecake and called it &ldquoplacenta” or &ldquolibum.&rdquo They used cheesecakes as an offering to their gods. Cheesecakes absolutely taste and look so heavenly, they are fit for gods and goddesses!

Here is the recipe, hope you like it!

Ingredients:

Directions:

For the crust. Turn the graham crackers into crombs with a food processor. When the crombs are very small add the melted butter and mix for about 2 min to blend it well.

Butter or spray 9″ springform pan. Pour the mixture in the pan and press and pat into bottom until it&rsquos even. Bake at 350 ºF degrees 5-10 minutes. Set aside.

Using an electric mixer, beat cream cheese, sugar, vanilla and eggs , until fluffy . Transfer filling to prepared crust. Make chunks of snickers bars with hands.

Add the chunks al over the mixture.

Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours. Bring cake to rack and run a small knife around the sides of the cake to loosen. Let it cool completely.

For the topping, place the chocolate chips, light cream, and snicker bar in a bowl and melt everything on bain-marie .

When you see it all soft, mix well with a spoon or whisk. It must be a little bit thick.

Pour it on top of the cheesecake unevenly as much as you like. Place snickers chunks all over the cheesecake on top of everything. Cover cake with plastic wrap and chill cake overnight.


Watch the video: Πώς κατασκευάζονται τα μη αντικολλητικά μαγειρικά σκεύη στο εργοστάσιο (June 2022).


Comments:

  1. Sidell

    This message is simply matchless ;)

  2. Munroe

    A friend gave a link, I often don’t read something like that, but I didn’t regret it here!



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