From Nestlé® you will need

nestle sweetened condensed milk can

Nestlé® Sweetened Condensed Milk 397g

From the kitchen you will need

  • FOR THE CRUST:
  • Biscuits (Digestive, or Graham) 250 g
  • Unsalted Butter (Melted) 120 g
  • Cocoa Powder 12 g
  • KitKat Fingers (Chopped) 80 g (about 8 fingers)
  • FOR THE FILLING:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Cream Cheese 400 g
  • Heavy Cream 150 ml
  • Semi-Sweet Chocolate 125 g
  • Cocoa Powder 25 g
  • Gelatin Powder, dissolved in 200ml warm water 25 g
  • Vanilla Extract 1 teaspoon
  • FOR THE TOPPING:
  • KitKat Fingers (Chopped) 80 g (about 8 fingers)

Step by Step

Step
1

1
  • Line the bottom of a 9” springform pan with a baking paper disc of the same size. In a food processor, blitz the biscuits with the melted butter and cocoa powder.

Step
2

2
  • Press the crust into a pan with a spoon (or the back of a measuring cup), aiming to have higher edges on the sides.
  • Once done, place in the freezer to chill.

Step
3

3
  • Melt the chocolate using a double boiler and set aside. Add gelatin powder to 200ml of warm water and mix quickly until dissolved. Set aside.

Step
4

4
  • Using a mixer, whisk the cream cheese and Nestlé® Sweetened Condensed Milk, gradually adding the heavy cream, cocoa, melted chocolate, and vanilla extract, scrapping the sides as you go.
  • Add the dissolved gelatin and continue mixing.

Step
5

5
  • Add the mixture on top of the crust and transfer the cheesecake to the fridge.
  • Leave to set for 8 hours. Or, chill in the freezer for 4 to 5 hours instead.

Step
6

6
  • To release from the springform pan, gently run a knife between the cheesecake and the sides of the pan. Then, open the springform pan and serve from the base or slide the cheesecake onto a serving plate.
  • Chop the remaining KitKat Fingers and top the cheesecake right before serving.

From Nestlé® you will need

nestle sweetened condensed milk can

Nestlé® Sweetened Condensed Milk 397g

From the kitchen you will need

  • FOR THE CRUST:
  • Biscuits (Digestive, or Graham) 250 g
  • Unsalted Butter (Melted) 120 g
  • Cocoa Powder 12 g
  • KitKat Fingers (Chopped) 80 g (about 8 fingers)
  • FOR THE FILLING:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Cream Cheese 400 g
  • Heavy Cream 150 ml
  • Semi-Sweet Chocolate 125 g
  • Cocoa Powder 25 g
  • Gelatin Powder, dissolved in 200ml warm water 25 g
  • Vanilla Extract 1 teaspoon
  • FOR THE TOPPING:
  • KitKat Fingers (Chopped) 80 g (about 8 fingers)

Step by Step

Step
1

1
  • Line the bottom of a 9” springform pan with a baking paper disc of the same size. In a food processor, blitz the biscuits with the melted butter and cocoa powder.

Step
2

2
  • Press the crust into a pan with a spoon (or the back of a measuring cup), aiming to have higher edges on the sides.
  • Once done, place in the freezer to chill.

Step
3

3
  • Melt the chocolate using a double boiler and set aside. Add gelatin powder to 200ml of warm water and mix quickly until dissolved. Set aside.

Step
4

4
  • Using a mixer, whisk the cream cheese and Nestlé® Sweetened Condensed Milk, gradually adding the heavy cream, cocoa, melted chocolate, and vanilla extract, scrapping the sides as you go.
  • Add the dissolved gelatin and continue mixing.

Step
5

5
  • Add the mixture on top of the crust and transfer the cheesecake to the fridge.
  • Leave to set for 8 hours. Or, chill in the freezer for 4 to 5 hours instead.

Step
6

6
  • To release from the springform pan, gently run a knife between the cheesecake and the sides of the pan. Then, open the springform pan and serve from the base or slide the cheesecake onto a serving plate.
  • Chop the remaining KitKat Fingers and top the cheesecake right before serving.

Do you have any comments or tips, let us know

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