Cadbury Overload Pleesecake
Ingredients
Biscuit Base
- 360 g chocolate digestives
- 30 g unsalted butter
- 2 packs Cadbury Chocolate Fingers
Cheesecake Filling
- 85 g dark chocolate
- 85 g milk chocolate
- 85 ml double cream
- 13 g cocoa powder
- 500 g cream cheese
- 84 g caster sugar
- 84 ml double cream
Ganache Topping
- 50 g milk chocolate
- 50 g dark chocolate
- 100 ml double cream
Instructions
Cheesecake Base
- Blitz the digestive into a fine crumb and melt the butter. Combine these in a large bowl
- Take your Cadburys chocolate fingers and line the tin with them
- Empty your biscuit base into the bottom of the tin, ensuring it holds the Cadbury Fingers wall up. Press down until solid and place in the fridge to set.
Cheesecake Filling
- Heat the cream until piping hot and add to your dark chocolate, milk chocolate and cocoa powder. Whisk until a thick ganache forms
- Add your cream cheese, caster sugar and cream and whisk until combined into a light and fluffy cheesecake mix.
- Add broken Cadbury pieces and fold in by hand
- Empty your Cadbury cheesecake mix onto your digestive base and smooth off with a spatula. Place in the fridge for 2-3 hours to set.
Decoration
- Heat the cream until piping hot and add to your dark chocolate & milk chocolate. Whisk until a thin ganache forms
- Remove your cheesecake from the fridge and top with the ganache.
- Decorate with your favourite Cadburys chocolate bars and place back in the fridge until time to serve