I was thinking about making a White Chocolate Raspberry Tart this weekend, but a “special request” was put in at the last minute by my 17-year-old middle son – “would I please make something with Milky Bar Chocolate”.
Milky bar chocolate, now that brings back some memories – gosh we haven’t had that in the house in a long time. It turns out he bought himself a large bar as a “treat” for having a great “Gym” session.
Gym & chocolate lol, I wasn’t going to bother arguing with teenage logic.
Now whenever I talk about my kids on the blog, I should also mention they are all young teens/adults ranging from 16-23, but believe me they fight like young kids most of the time. The latest argument being – who owns what in the fridge.
As it happens I haa 2 blocks of a supermarket own brand white chocolate in the press, which I thought I could use in something tasty, but my son insisted that it had to be Milky bar.
I asked him what was so special about Milky bars? He said it reminded him of his childhood and his Nanny. When my kids were young my Mum would always bring them Milky bars and Amigo Juice Cartons whenever she came to visit. He also told me when he was small he really wanted to be the “Milky Bar Kid” just like the TV ad.
I was blown away, how come I NEVER knew this. He always liked dressing as a cowboy when he was very small, but he never ever mentioned being the “Milky Bar Kid” not to me any way. He said the only person he told was his Nanny and he made her promise to keep it a secret. I also found out she always kept an extra chocolate bar in her bag for her “Milky Bar Kid.
Of course now I was going to have to come up with something very special to do that lovely memory some justice. I immediately thought Cheesecake. I would wow my “Milky Bar Kid” with a very special white chocolate cheesecake.
To make it EXTRA special, I was going to add 100ml of white choc liqueur. This was promptly shot down. by “the kid”. No way was I “to corrupt the flavour of the exquisite milky bar cheesecake with any kind of alcohol “
This Milky bar Cheesecake is such a simple no-fuss recipe that can be put together in less than 25mins. The hardest part is the waiting. The cheese cake will set in about 4 hours in the fridge, but I like to leave them overnight in the fridge especially when no gelatin is used.
Now personally I find white chocolate very sweet, so I always like to add some fresh raspberries when I bake with white chocolate. The tartness of the raspberries helps to balance out the sweetness of the white chocolate especially in a cheesecake or a tart.
The “Milky bar Kid” was having none of it. I promised him I would just put them on for the photos and then remove them.
The look on his face when he seen the finished cheesecake made me so happy.
He made me “pinkie swear” never to tell any of his siblings about his “milky bar kid” secret. I promised not to tell anyone – but I will always see him forever as my “Milky Bar Kid”.
P.S. I may or may not have added some white chocolate liqueur. That will be our little secret!!
TIPS FOR THE PERFECT NO-BAKE CHEESECAKE.
- Make sure you crumble the biscuits for the base evenly – NO LUMPY BITS and chill the base for at least 20mins in the fridge before you pour the filling on
- Bring your cream cheese to room temperature before making a cheesecake this is most important if you want a smooth, lump-free cheesecake.
- Non-bake cheese cakes take time to set usually over night is best so make sure you give yourself ample time
- Always use a spring-form baking pan- this has a spring to hold the sides of the pan in place and make it much easier to remove the cheesecake from the baking pan. Be sure to grease the bottom and sides of your spring-form pan for easy removal.
Milky Bar White Chocolate Cheesecake
This Milky Bar Cheesecake is the perfect dessert for all those Milky Bar Kids & Adults out there. It’s a very easy no bake dessert, scrumptiously creamy. It’s sure to become a real favourite in no time. The total cooking time includes the time setting in the fridge. Have included American Cups in recipe.
- 250 g digestive or use gingernuts or Oreo cookies (or Graham crackers (2 1/2 cups US)
- 125 g melted butter (1/2 cup US)
- 550 g full-fat cream cheese – try to use a good brand (2 1/2 cup US)
- 300 ml double cream (1 1/4 cup US)
- 50 g caster sugar (1/4 cup US)
- 300 g milky bar chocolate (white chocolate)
- 15 raspberries (optional
- 250 ml whipped cream (1 cup US)
- 1 packet white choc buttons (optional)
- Line an 8” springform tin with some baking paper (or if it’s for something special use a cake board – just take the base of the tin and replace it with a cake board, very handy for serving.
- Crush the biscuits until completely ground with a rolling pin or in a food processor.
- Add melted butter, gently mix and press the biscuit crumbs into the base of the tin.
- Leave to rest in the fridge for 20 mins.
- Melt the white chocolate using a microwave or a bowl over a small pot of hot water on a low heat. Stir it occasionally this will help it melt and not stick to the bowl. Leave to one side to cool
- Place your cream cheese, sugar and vanilla into a large bowl and beat together with an electric mixer until smooth.
- Add the cooled melted Milky Bar to the cheesecake mixture and gently mix together.
- Whip the 250ml of cream until it forms stiff peaks. (don’t over beat) fold the whipped cream gently into the cheesecake mix.
- Remove your biscuit base from the fridge and pour the cheesecake mixture. Smooth out the top with a knife.
- Leave in the fridge to set for at least 4 hours. I always leave mine overnight!
- After your cheesecake has set, you can decorate it to your hearts content.
- I drizzled some melted white chocolate on top and piped some whipped cream around the edges. The raspberries give it some colour, but these are totally optional
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