I already knew from the moment I tasted the Whittakers west coast caramelised buttermilk white chocolate that if I ever saw it on sale I was going to grab a few blocks and melt it down in a cheesecake filling. Then when Kit Kat came out with their limited edition caramelised white chocolate blocks called Gold? No question about it. This cheesecake was happening.
My local Coles fortunately had a little percentage off Whittakers so I picked up four blocks (SHH MUM, I CAN STICK TO A GROCERY BUDGET… When I feel like it..)
Deliberated for a while whether this creation was to be a chilled or baked cheesecake and in the end I decided it had to be baked.
2 blocks of caramelised white chocolate
250g of plain biscuits
750g of cream cheese
1/2 cup of melted butter
1/2 cup of sugar (caster sugar is better but I didn’t have it this time)
1 block of Gold Kit Kat for decoration
Gold crystallised sprinkles for decoration (optional)
Pre-heat your oven to 180 degrees.
Crush the plain biscuits til you have a fine, sand-like texture. Melt the butter and and mix in a bowl with the biscuit crumbs. Press down into a lined springform pan. You can stick this in the warming oven to bake and set if you’d like but you don’t need to. It will get baked with the filling later on.
For the filling mix all the cream cheese, sugar, and eggs in a large bowl.
Break up the chocolate bars in another smaller bowl and microwave in small increments of about 15-10 seconds and push it around during each gap with a spoon. After it becomes runny let the residual heat melt the rest of the chocolate. Do not let the chocolate burn!
Beat the melted chocolate into the cream cheese mixture until evenly combined.
Pour on top of biscuit base and make sure to scrape the sides of the cream cheese bowl! Can’t waste any of this delicious filling. Tap the cake tin on your bench top to help release any air pockets a few times. Pop into the oven for about 1 hour.
At the 50 minute mark check on the cake and tap the centre of it. If it feels firm you can turn off the oven heat but leave the cake in for longer to ensure the filling has really set.
For decoration I used nearly an entire block of Kit Kat Gold (minus 4 short bars) and a sprinkle of goldish sugar crystals.
My chocolate didn’t melt into a runny texture so I put a bit of melted butter from my base prep. (I melted more butter than I needed.) I’m not sure if it was because my chocolate blocks had been in the fridge or so perhaps the texture wasn’t as easily melted or if this is just a thing that happens with all caramelised white chocolate varieties.
These were delicious. My MUM even liked them, and my mother is a woman who rarely eats chocolate and NEVER eats chocolate biscuits. This took me so long to make though. I just wish I had a food processor and didn’t need to crush cookies by hand. Cookies and cream is such a great dessert flavour. Continue reading “Oreo cheesecake bars.”→
I’ve made this cake five times in the last three weeks. I did a lot of research before settling on this recipe, which sort of picks and chooses ingredients and amounts from countless others. A few months ago I made a very thin baked cheesecake without ricotta, and with Arnott’s shortbread creams for the base. It turned out really tasty but I had my heart set on trying out a ricotta cheesecake. I wanted to top the cake with raspberries but the frozen ones I had were… ugly. I decided to smoothie those, and get some other picture pretty berries out for this one.
This is the first time I’ve ever made panna cotta and I was honestly so happy with the results. I could have made a plain, traditional vanilla flavoured dessert but I decided I would wait til I hate vanilla bean paste to use instead of just vanilla extract. I like the look of creamy white panna cotta, but for a vanilla flavoured one I would like to see little speckles of vanilla bean in it. Continue reading “White chocolate panna cotta.”→
I haven’t made hokkien at home since my birthday party in November. I made this dish for iftar on Tuesday night. It was supposed to be for my friend Ishrat, alongside a smoked salmon pasta, but she was incapacitated unfortunately. 😦
For months since I got back from Bangladesh I would watch mee goreng recipe videos on YouTube late at night. I kept planning to try combining some recipes to get a flavour I’d prefer, but just never got around to it until now. Continue reading “Malaysian street-style mee goreng.”→
I made this recipe about a week ago *breaks out into the Shmoney dance* and used no cream. I didn’t have any at home so I went for a more olive oil based sauce inspired by Laura Vitale. It was really tasty! I made it a bit too spicy though, but didn’t use less chilli powder in tonight’s recipe because I knew that the addition of cream would counter the heat but still give me incredible flavour. Continue reading “Creamy chilli garlic prawn fettuccine with parsley.”→
I wanted something sweet to drink and I had half a small carton of cream leftover to use up. Ordinarily I’d have used vanilla ice cream, but this time I omitted all vanilla ice cream and extract from the recipe.
This was yummy. I made this last year (yes… I am a delayed poster) and my brothers and I enjoyed it over some agnolotti pasta (Latina Fresh, mmm…) I thought my mum was going to eat the avocados but she told me she didn’t want them, and so I thought I’d make a pasta sauce out of it since there wasn’t any other pasta sauce at home. Continue reading “Creamy avocado and coriander pasta sauce.”→
I made this smoothie purely to just use up the natural yoghurt we had in the fridge, and also at the time mangoes were in season. This meant the time was ripe (hehe) for me to experiment with recipes in which mangoes where the star. So I did! Continue reading “Strawberry mango smoothies.”→