Recipe: Snickers cheesecake

I love this cheesecake. It is super-versatile so you can use your favourite type of chocolate bar. It’s best to set this overnight – it will cut cleanly the next day.

SERVES 12

Ingredients

250 g packet malt biscuits
125 g butter, melted
2 × 44 g Snickers bars, chopped

Cheesecake Filling

190 g milk chocolate, melted
500 g cream cheese
¼ cup brown sugar
2 × 44 g Snickers bars, diced
125 ml thickened cream

1. Line the base of a 23 cm springform cake tin with baking paper.
   
   
2. Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
   
   
3. Pour the biscuit mixture into the lined tin. Spread out to the edges and push down with the back of a spoon. Place in the fridge to chill.
   
   
4. To make the Cheesecake Filling, melt the milk chocolate in a glass bowl in the microwave. Set aside to cool slightly.
   
   
5. Place the cream cheese and sugar in the bowl of a stand mixer. Mix together with a paddle attachment on high for a few minutes, scraping down the sides as you go.

6. Add the cooled chocolate to the bowl and mix until incorporated. Add the diced Snickers and mix through. Add the thickened cream and mix for a minute until thick and everything is combined.
   
   
7. Pour the filling on top of the chilled base and spread out evenly. Top with the chopped Snickers. Place in the fridge overnight to set completely.
   
   
8. Once set, remove from the tin. Carefully remove the baking paper from the base and place on a cake plate. Leave at room temperature to soften for about 20 minutes before slicing and serving.
   
   
9. Store in an airtight container in the fridge for up to 3 days. 

Recipes extracted from Everyday Comfort Food by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin +, RRP $39.99.