Description
Indulgent chocolate crunchie cheesecake beckons with layers of rich chocolate and honeycomb crunch. Sweet dreams come alive through creamy textures and irresistible flavors that sweep you into pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 700 grams (24.7 ounces) full-fat cream cheese
- 320 grams (11.3 ounces) chocolate digestive biscuits
- 300 milliliters (10.1 fluid ounces) double cream
- 200 grams (7.1 ounces) dark chocolate
Baking Components:
- 110 grams (3.9 ounces) butter, melted
- 100 grams (3.5 ounces) icing sugar
Flavor Enhancers:
- 4 Crunchie Bars, crushed and chopped
- 100 milliliters (3.4 fluid ounces) cream
- 1 dash vanilla essence
Instructions
- Craft a sturdy foundation by lining a 20cm loose-bottom cake tin with parchment paper, ensuring complete coverage of the base.
- Transform chocolate digestive biscuits into a crumbly mixture by blitzing them and combining with melted butter, then firmly press the mixture into the tin’s base.
- Refrigerate the base for 20 minutes to create a solid, compact foundation.
- Utilize a hand mixer to blend cream cheese, icing sugar, and vanilla essence until smooth and integrated.
- Introduce double cream gradually while mixing at a gentle pace, whisking until the mixture achieves a luxurious, thick consistency without overmixing.
- Gently fold crushed Crunchie bars into the creamy mixture, distributing them evenly throughout.
- Carefully transfer the cheesecake filling onto the chilled biscuit base, spreading it uniformly to create a level surface.
- Allow the cheesecake to rest in the refrigerator overnight, enabling the filling to set and develop its rich texture.
- Carefully release the cheesecake from the tin by running a small knife around its edge.
- Create a glossy chocolate topping by melting dark chocolate and cream together in the microwave, allowing it to cool to a spreadable consistency.
- Generously drizzle and spread the chocolate topping across the cheesecake’s surface.
- Garnish with additional chopped Crunchie bars, sprinkling them artfully over the chocolate layer.
- Return the cheesecake to the refrigerator for an additional hour to ensure the topping sets perfectly.
- Slice with a sharp knife and serve chilled, revealing the decadent layers of chocolate, honeycomb, and creamy filling.
Notes
- Chill the base thoroughly to ensure a crisp, sturdy foundation that won’t crumble when serving.
- Avoid overmixing the cream cheese filling to prevent a runny texture, stopping when the mixture becomes thick and smooth.
- Crush Crunchie bars roughly to maintain delightful honeycomb chunks throughout the cheesecake for varied texture.
- Let chocolate topping cool slightly before spreading to achieve a glossy, even layer that sets beautifully without running off the edges.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 32g
- Sodium: 250mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg