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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately
- A nice big sharp knife for getting those perfect, clean cut edges on your Milky Way Cheesecake! We recommend this one, this one and this one!
- A springform tin – we used a 24cm one in this recipe!
- Piping bags and nozzles – we love this nozzle set, and you can either use disposable piping bags – these are really good – or reusable ones like these!
Directions0/0 steps made
- Grease and line a 24cm springform tin
- Mix together the biscuits and butter and press into the bottom of the pan
- Whisk 300ml cream until thickened
- Whisk in the cheese, icing sugar, and vanilla extract
- Pour cheesecake mixture on top of biscuit base
- Put blobs of chocolate sauce on top and swirl around with a toothpick
- Put in the fridge to set overnight if possible
- Whip the remaining cream and put into a piping bag
- Remove from fridge and decorate – halve milky way crispy rolls and place around the edge, pipe on whipped double cream, add milky way and milky way stars, plus any sprinkles you might like!
- The longer you can leave this to set, the better – but in a push a couple of hours will do!
- If you’re really rushing you can even pop in the freezer for an hour to help it set
- You can crush your biscuits by using a food processor, or if you don’t have one just pop them into a strong sandwich bag and bash with a rolling pin!