Milkybar Cheesecake & Strawberry Compote
The Milky Bar Kid would be all over this! This cheesecake is delicious served on its own or go all out and make your own strawberry compote. Don't overwhip the cream - you want it to form soft peaks - the white chocolate will help it to set. Don't rush it either! All cheesecakes need 8 hours in the fridge or overnight before you tuck in!
200g Milky Bar buttons or bars broken into small pieces
175g digestive biscuits
300g cream cheese
300ml double cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
For the compote
500g strawberries, hulled (leaves removed)
1 tablespoon cornflour
3 tablespoons water
Zest and juice ½ lemon
50g icing sugar or caster sugar
Melt the white chocolate in a bowl over a saucepan of hot water until almost all of it is melted. Remove the bowl from the saucepan (it may be hot!) and stir the chocolate. Leave it to cool to room temperature.
Make the base by crushing the biscuits in a sealed freezer bag using a rolling pin.
Melt the butter in a saucepan, remove from the hob and stir in the biscuit crumb.
Spoon into a 22cm diameter springform tin and put down firmly using the base of a cup. Place into the fridge to harden.
Place the cream cheese into a bowl and stir with a wooden spoon to soften it.
Slowly fold in the melted chocolate.
Whip the cream to soft peaks and fold into the cheese and chocolate mixture.
Fold in the lemon juice and vanilla extract.
Pour the filling onto the top of the biscuit base, cover with cling film and refrigerate overnight.
To make the compote, place the ingredients for the compote into a saucepan and simmer for 5 minutes, stirring gently with a wooden spoon.
Pour the compote into a jug and refrigerate overnight.
Spoon the compote onto the top of the cheesecake just before serving.