Ingredients:

  • 200g (7 oz) digestive biscuits, crushed
  • 100g (3.5 oz) unsalted butter, melted
  • 300g (10.5 oz) cream cheese, softened
  • 250ml (1 cup) heavy whipping cream
  • 100g (3.5 oz) icing sugar (powdered sugar)
  • 200g (7 oz) Milkybar chocolate, melted
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

Instructions:

  1. Combine crushed digestive biscuits with melted butter until well mixed. Press mixture firmly into the bottom of the springform pan. Chill in the refrigerator while preparing the filling.
  2. In a heatproof bowl, melt the Milkybar chocolate over a double boiler or in the microwave. Set aside to cool slightly.
  3. In a mixing bowl, beat softened cream cheese until smooth. Add icing sugar, vanilla extract, and lemon zest (if using). Mix until well combined.
  4. In a separate bowl, whip the heavy cream to soft peaks. Gently fold whipped cream into the cream cheese mixture. Finally, fold in the melted Milkybar chocolate until evenly distributed.
  5. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
  6. Carefully remove the cheesecake from the springform pan and slice into pieces. Enjoy!