Nothing makes me happier than when someone leaves a comment on the blog, except maybe someone who leaves a comment on the blog raving about a recipe. Knowing that someone at your house is enjoying something that we’ve enjoyed at our house warms the cockles of my heart, it really does.
So when a reader, Norman Sheep (I’m assuming that’s their pseudonym, but I might be wrong) told me that they loved the No Bake Malteser Cheesecake so much, they tried it with a touch of Crunchie, I had to give it a go myself! There was no arm twisting involved because I’ve loved Crunchie bars since I was knee high to a grasshopper!
Now, Norman was on to something, because there’s something truly special about putting Crunchie bars in the cheesecake. The chocolate stays chocolatey but the honeycomb melts and goes all caramelly so that when you cut into the cheesecake, you’ll see little holes spouting molten caramelly goodness. It’s pretty special. Now I make my cheesecake in a 23cm springform tin, you could easily use a smaller tin, if you want a deeper dessert but this cheesecake is really rich, and sometimes less is more if you get my gist.
So tell me, have you ever tried one of my recipes" What warms the cockles of your heart" Have you got a favourite chocolate bar"

Ingredients
200g plain biscuits (I used granita)
80g unsalted butter
500g cream cheese
90g raw sugar (use caster sugar if not using a Thermomix)
1 teaspoon vanilla extra...