Recipe: KitKat cheesecake by Kookmutsjes
Kookmutsjes are a huge hit on the internet. In response to numerous requests from Nadia and Najat Yachou’s loyal readers, the sisters are now launching Het grote Kookmutsjes kook- en bakboek 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 Kookmutsjes are known for, such as this KitKat cheesecake.
“Ideal: a no-bake cheesecake that also looks beautiful! All you have to do is put this KitKat cheesecake in the freezer for a few hours. The pieces of KitKat become wonderfully soft as the cake sets. If you have more time or patience, you can also put the cheesecake in the refrigerator overnight. Which cream cheese you use is up to you. MonChou, for example, gives it a lovely flavor, while Philadelphia gives it a fresh one. We’re fans of the cheaper cream cheese from Aldi or Lidl.”
How to make the KitKat cheesecake
- Line the bottom of a springform pan with baking paper and grease the edges of the pan. Melt the butter and finely grind the Maria biscuits in a food chopper.
- Put the ground biscuits in a deep bowl and add the melted butter. Mix well. Spoon the biscuit dough into the springform pan and press down firmly. Store the biscuit base in the refrigerator.
- For the filling, melt the milk chocolate au 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 whipped cream and mix for another 2 to 3 minutes, or until the whipped cream is stiff. Stir the KitKat pieces into the cream.
- Spoon the filling onto the biscuit base. Cover with plastic wrap and refrigerate for 1 hour.
- For the ganache, heat the whipped cream in a pan until just before boiling. Remove the pan from the heat. Break the milk chocolate into pieces, add them to the pan and let stand for 1 minute. Stir well until the chocolate has 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 30 minutes before serving. Garnish the cheesecake with pieces of KitKat, strawberry and fresh mint leaves.
Title: Het grote Kookmutsjes kook- en bakboek
Author: Najat & Nadia Yachou
Price: €20,99
Publisher: Kosmos
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