KitKat cheesecake recipe

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

  1. Grease the base and sides of a 20cm (8inch) loose-bottomed cake tin and line with baking parchment.
  2. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter.
  3. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
  4. 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.
  5. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined.
  6. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
  7. Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight.
  8. 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.

Recipe and image courtesy of Waitrose & Partners

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