Crispy Butterfinger Cheesecake

  • Jennifer Morgan

Butterfinger Cheesecake

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INGREDIENTS:

For the base:

  • 2 cups of rice cereals
  • 172 cup of dark chocolate
  • 2 tbsp of butter

Cheesecake:

  • 1 cup of cream cheese
  • 2 cups of cream
  • 6 tbsp of sugar
  • 4 gelatine sheets
  • 3 Twix candy bar
  • 2 chopped and frozen twix bars
  • ½ cup of caramel sauce
 

RECIPE VIDEO:

INSTRUCTIONS:

Step 1

Melt the chocolate and butter in a small bowl and mix in the cereals. Spred the mix on the bottom of the cake tin and refrigerate for two hours.

Step 2

Meanwhile, whip the cold heavy cream adding the sugar slowly. Mix in the cream cheese and add the gelatine, previously soaked and melted. Do all this while mixing constantly.

Step 3

Add the twix frozen bits to the filling and mix gently.

Step 4

Add the mix to the cake tin and refrigerate for another two hours.

Step 5

Cover with the caramel sauce and  remaining chopped twix.


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