Ingredients
For the basics
350 g shortbread
175 g melted butter
For the cheesecake filling
250g milky chocolate
500 g cream cheese
120 g icing sugar
350 ml whipped cream
For topping up
250g milky chocolate
200 ml of whipped cream
Shortbread crumbs
Method
- Mix ground shortbread with melted butter in a bowl until combined.
- Spoon the mixture into a 23 cm cake tin and press firmly with the back of a spoon before placing in the refrigerator to set.
Beat the cream until soft peaks at the top and set the bowl aside.
- Mix cream cheese with powdered sugar and beat the two together, then add the melted Milkybar and beat again until smooth.
- Spoon the previously set aside whipped cream into the cream cheese-chocolate mixture.
- Pour the batch over the chilled cookie base, flatten and allow to cool for about five hours.
- Pour double cream over milky chocolate and melt in the microwave for 90 seconds.
- Pour the mixture over the cooled cheesecake and smooth the surface with a palette knife.
- Sprinkle leftover shortbread crumbs around the edge of the cake and press a square of chocolate in the center for decoration.