So I’ve always been obsessed with Kinder Bueno chocolate bars, and when I came across Jane’s Patisserie’s Kinder Bueno Cheesecake recipe on Pinterest, I HAD to try it.
I baked this cheesecake for a BBQ event, and it went down exceedingly well - the cheesecake was demolished in seconds! The use of melted Kinder Bueno chocolate really adds another level to this cheesecake, so I would highly recommend using that over regular milk chocolate.
Ingredients:
Biscuit Base
300g Digestives
150g unsalted butter, melted
Cheesecake Filling
2x 280g Philadelphia Full-Fat Cream Cheese
100g Icing Sugar
300ml Double Cream
250g Kinder Chocolate
1tsp Vanilla Extract
13 Individual Kinder Bueno Bars (6 and a half packets)
To Decorate (Optional)
Whipped Double Cream
3 Individual Kinder Bueno Bars (12 pieces)
50g Milk Chocolate
(Popping Candy) Dark Chocolate Sprinkles
Method
1) Cheesecake Biscuit Base - Heat the butter in the microwave in short bursts until completely melted. Alternatively, you can melt the butter on the hob in a small pan. Either blitz the biscuits in a food processor or smash them in a bowl with a rolling pin until they resemble small crumbs.
2) Add the melted butter to the biscuit crumbs and stir until fully incorporated. Tip into your tin and press down firmly (both a 20cm or 23cm Springform Tin will work and if you don't have a springform tin, you can use a regular tin, but it takes a little longer to remove the cheesecake from at the end). Set aside in the fridge to cool.
3) Cheesecake Filling - Melt the Kinder Chocolate in the microwave in short bursts until fully melted. This step does not take long, so be careful not to burn the chocolate. Leave to cool slightly.
4) With an electric mixer or whisk, whisk the cream cheese, icing sugar and vanilla extract until fully combined. Pour in the slightly cooled melted Kinder Chocolate and whisk briefly until smooth.
5) Pour in the liquid double cream and continue to whisk until the mixture thickens and holds itself completely - this process should happen quite quickly due to the chocolate setting.
6) Chop up the Kinder Bueno bars into pieces and fold into the mixture. Pour the mixture into the tin and smooth over, cover and chill in the fridge for at least 5-6 hours, or preferably overnight.
TIP:Make an effort to push the mixture into the sides of the tin with a bit of pressure so that you avoid getting gaps in the cheesecake.
7) Decorating the Cheesecake - Remove the cheesecake from the tin and fill a piping bag with melted milk chocolate. Drizzle over the cheesecake. Next, add some dark chocolate sprinkles and pipe 12 rosettes of whipped cream, then top each one with a Kinder Bueno piece.
This Cheesecake will last for 3 days if stored covered in the fridge.
Credit to: Jane’s Patisserie