If you’re not familiar with a Crunchie bar, it is a very popular chocolate bar in the UK. It’s a bar of honeycomb (also known as hokey pokey or cinder toffee) coated in milk chocolate. It’s very simple when described, but they are so yummy! I’ve made this Crunchie Cheesecake in celebration of these tasty chocolate bars.
The cheesecake has a buttery biscuit base, a chocolate cheesecake filling with pieces of Crunchie bar mixed in, then it’s drizzled with milk chocolate, and decorated with whipped cream and plenty more Crunchie bars! I have to say as a big Crunchie fan I found this cheesecake addictively good!!
HOW TO MAKE CRUNCHIE CHEESECAKE
For the biscuit base, use a food processor to whizz the biscuits into crumbs, then stir in melted butter. Then press the mixture into the bottom of a springform tin and put it in the fridge while you make the filling.
* To make the cheesecake filling, use an electric mixer to mix together the cream cheese, icing sugar and cocoa powder until smooth. Then add double cream and whisk until thick. Finally, fold in the crushed Crunchie bars.
* Smooth the mixture into the tin on top of the biscuit base and put it in the fridge to set. Once it is set, remove it from the tin, drizzle over melted milk chocolate, and add whipped cream and Crunchie bar pieces to decorate.
* HOW DO I MAKE SURE THE CHEESECAKE SETS?
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