300ml thickened cream cream
500g cream cheese, room temperature
250g kinder buenos chocolate, melted and cooled
2 tsp vanilla extract
125g icing sugar
250g chocolate ripple biscuits
130g butter, melted
200g kinder buenos chocolate, chopped smallDecoration
Extra kinder buenos bars x 3
300ml whipped cream, soft peaksMethod
In a stand mixer add the icing sugar and cream cheese, beat on medium until smooth.
Add the melted kinder buenos and mix well, scraping down the sides of the bowl.
Change to the whisk attachment and pour in the 300ml of thickened cream , mix on medium until it thickens and holds it shape in a figure of 8 , it should be a mousse like consistency. Dont be tempted to speed up or the cream will split.Crush the biscuits in a food processor or with a rolling pin then add the melted butter and mix until well combined.
Pour into your cheesecake tin, one with a removeable bottom or sides is best for ease getting it out. Press into the edges and place in the fridge for 10 minutes.Add the chopped kinder buenos into the cheesecake mix and fold gently. Pour on top of the biscuit base and refrigerate over night.
Remove from the tin and decorate with more cream and chocolate.