The boyfriend mentioned the Kinder Maxi bars the other day and how much he loves them. After a quick Google search, I recognised the bars and drooled over the memory of eating them when I was younger! I’m quite partial to a Kinder Bueno (white chocolate especially) but couldn’t remember that last time I’d had one of those either. Plus, I wanted to make a cheesecake. Just to tick it off the list of ‘basic recipes that I haven’t done yet’.. So here you have it.. A combination of all those factors has produced this recipe. Enjoy.
For the base..
- 350g digestive biscuits
- 175g butter
For the cheesecake..
- 600g full fat soft cream cheese (I used ASDA’s Chosen By You)
- 225g Kinder Maxi bars
- 2 tsp MyProtein toffee flavdrops/2 tsp vanilla extract (I used flavdrops)
- 200ml double cream
For the topping..
- 150ml double cream
- 200g Kinder Maxi bars
For the decoration (optional, you can be creative here!)..
- 7 white Kinda Bueno fingers
- 30g Lotus Biscoff spread
- 30g Nutella
- 2 Caramac chocolate bars
- 10g desiccated coconut
You’ll also need..
- 1 loose bottomed 23inch sandwich tin
- Add your 225g Kinder maxi bars to a saucepan and heat gently over a very low heat. Stir the chocolate occasionally whilst it melts.
- Once smooth, remove from heat and put saucepan aside to allow chocolate to cool to room temperature.
- Blitz your digestive biscuits in a food processor (I used my Nutri-Ninja), until they’re fine crumbs. If you haven’t got a food processor, just put them in a sealed food storage bag and bash with a rolling pin (old school style!).
- Melt your 175g butter in a saucepan over a low heat.
- Add the crushed biscuits to the butter and stir until thoroughly combined.
- Add the butter-biscuit mixture to your sandwich tin. Press down using a spoon and use the back of the spoon to smooth it out.
- Put the sandwich tin in the fridge to set.
- Add your 600g cream cheese to a large mixing bowl.
- Add your flavdrops/vanilla extract and mix.
- Ensuring your chocolate has reached room temperature first, add it to the cream cheese and mix thoroughly.
- In a separate bowl, whip up your 200ml double cream, until it is stiff and forms peaks.
- Gently fold the double cream into the cream cheese mixture. Use the ‘stir, stir, figure 8, rotate’ folding method.
- Remove the sandwich tin from the fridge, and add your cream cheese mixture to it. Use the back of a spoon to gently smooth it out.
- Refridgerate the cheesecake for at least 6 hours.
- Just before your 6 hours is up, add 150ml double cream to a saucepan and heat on a low heat until hot but not boiling.
- Once the cream is hot, add the 200g Kinder chocolate and stir until fully mixed (the chocolate may look almost curdled but don’t worry!)
- Leave to cool/refridgerate until room temperature.
- Once the chocolate-cream mixture has reached room temperature, remove it and the cheesecake from the fridge.
- Pour the topping over the cheesecake evenly. Use the back of a spoon to gently spread it out.
- Decorate however you like! If using Lotus/Nutella/other spreads, measure out the correct amount into a small microwaveable bowl and blast for 30 seconds or so until stirring turns it runny.My decoration: break up 7 white Kinder Bueno bars and place in a circular setting aronud the outside of the cheesecake. Sprinkle the cheesecake with desiccated coconut. Heat 30g Lotus and drizzle over. Grate one Caramac bar and sprinkle in the centre. Break up the other Caramac bar into shards and place roughly in another circle. Heat 30g Nutella and drizzle over.
- After decorating, refridgerate for another two hours.
- TUCK IN!!!