Hallelujah: a KitKat Cheesecake
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the KitKat cheesecake.
The Kookmutsjes are a real hit on the internet. Following many requests from Nadia and Najat Yachou’s loyal readers, the sisters are now launching The Big Kookmutsjes Cooking and Baking Book with more than 80 different sweet and savory recipes. In it, they combine different cuisines: from Moroccan to Italian and from Turkish to Surinamese and Asian. With the clear step-by-step explanations and photos that the Kookmutsjes are known for, like this KitKat cheesecake.
INGREDIENTS
For the cookie dough
100 g butter
125 g Marie biscuits
For the filling
100 g milk chocolate
200 g KitKat
250 g cream cheese
45 g granulated sugar
16 g (2 packets) vanilla sugar
16 g (2 packets) Klop-Fix
400 ml whipped cream
For the ganache
40 ml whipped cream
100 g milk chocolate
For the decoration
KitKat
strawberries
mint leaves
Need more
food processor
springform: 20 cm diameter
hand mixer
“Ideal, a no-bake cheesecake that also looks beautiful! You only need to put this KitKat cheesecake in the freezer for a few hours. The pieces of KitKat become wonderfully soft when the cake sets. If you have more time or patience, you can also put the cheesecake in the fridge overnight. Which cream cheese you use is up to you. Monchou gives a nice flavor, Philadelphia a fresh one. We are fans of the cheaper cream cheese from Aldi or Lidl.”
How to make the KitKat cheesecake
- Line the bottom of a springform with baking paper and grease the edges of the springform. Melt the butter and finely crush the Marie biscuits with a food processor.
- Put the crushed biscuits in a deep bowl and add the melted butter. Mix well. Spoon the cookie dough into the springform and press down firmly. Store the cookie base in the fridge.
- For the filling, melt the milk chocolate in a bain-marie and let it cool to room temperature. Chop the KitKat into small pieces. Mix the cream cheese with the granulated sugar and vanilla sugar in a deep bowl. Add the melted milk chocolate. Mix for 2 minutes with a hand mixer. Add the Klop-Fix and the whipped cream and mix for another 2 to 3 minutes or until the whipped cream is stiff. Stir the pieces of KitKat into the cream.
- Spoon the filling onto the cookie base. Cover with plastic wrap and place in the fridge for 1 hour.
- For the ganache, bring the whipped cream in a pan to just below boiling. Remove the pan from the heat. Break the milk chocolate into pieces, add to the pan and let sit for 1 minute. Stir well until the chocolate is melted and let the ganache cool slightly. Pour the ganache over the
- KitKat cheesecake. Cover the cheesecake with plastic wrap and place it in the freezer for 2 to 3 hours. Let the KitKat cheesecake come to room temperature for 30 minutes before serving. Garnish the cheesecake with pieces of KitKat, strawberry, and fresh mint leaves.
Text: FavorFlav
