Kit Kat Cheesecake | 4aKid Recipes

Ingredients

• 290g packet White Choc Melts
• 400g packaged choc sponge roll
• 2 x 250g blocks cream cheese, chopped, at room temperature
• ¼ cup caster sugar
• 1 teaspoon vanilla extract
• 300ml tub thickened cream
• 170g block Kit Kat milk chocolate
• Softly whipped cream, to serve
• Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.
• Place white chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until almost melted. Remove bowl from pan. Stir until smooth. Cool to room temperature.
• Meanwhile, cut sponge roll into 10 equal slices. Arrange cut-side down, in a single layer and trimming to fit, to cover base of prepared pan.
• Cut Kit Kat into fingers. Cut each finger in half crossways. Arrange 20 halves in a circle around the top cheesecake, reserving remaining halves for decoration. Refrigerate, covered, overnight.
• Just before serving, remove side of pan. Slide cheesecake onto a plate. Spoon whipped cream in the centre. Sprinkle with chopped reserved Kit Kat.