Recipe

This no-bake, easy recipe is perfect to whip up anytime for family and friends. The combination of smooth creamy filling on top of a crunchy biscuit and chocolate wafer base is hard to resist!

ingredients

80g unsalted butter, melted, plus extra for greasing 150g digestive biscuits 5 KitKat Original bars, split into 10 fingers 150ml whipping cream 150g dark chocolate, roughly chopped 180g tub Philadelphia Soft Cheese 50g icing sugar 100g Greek natural strained yogurt ½ tsp vanilla bean paste

(Serves 12)

method

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

cooking tip

Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.

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