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Serves12
CourseDessert
Prepare35 mins
Cook-
Total time35 mins
Plusplus chilling
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Ingredients
80g unsalted butter, melted, plus extra for greasing
150g digestive biscuits
5 KitKat Original bars, split into 10 fingers
150ml whipping cream
150g dark chocolate, roughly chopped
180g tub Philadelphia Soft Cheese
50g icing sugar
100g Greek natural strained yogurt
½ tsp vanilla bean paste
Method
Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
Cook’s tip
Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,367kJ/ 331kcals
Fat
23.2g
Saturated Fat
13.8g
Carbohydrates
24.6g
Sugars
19.4g
Fibre
1.1g
Protein
3.6g
Salt
0.33g
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The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!
Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm. Just make sure to dissolve the gelatin or cornstarch in a little bit of warm water before adding it to the filling.
DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.
Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.
Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.
You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.
A cheesecake is a make-ahead cake in the sense that you have to make it ahead. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or (ideally) overnight.
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
Occasionally, the cheesecake filling can penetrate into the biscuit base causing it to go soggy. Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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