Name: Freakshake cheesecake
Total time: 30 min
Yield: Serves 10
Ingredients: 200g digestive biscuits, crushed; 125g butter, melted; 300g white marshmallows; 185ml whole milk; 500g full fat soft cheese; ½ tsp vanilla extract; 150ml double cream, softly whipped; 4 tbsp salted caramel sauce; 50g dark chocolate; 2 tsp golden syrup; 1 tbsp butter; (mini assorted marshmallows, medium and large) 200g; salted pretzels or melted dark chocolate; 8 dairy fudge pieces, halved; 30g mini fudge chunks; 2 Crunchie bars, cut into pieces

200g digestive biscuits
crushed
125g butter
melted
300g white marshmallows
185ml whole milk
500g full fat soft cheese
½ tsp vanilla extract
150ml double cream
softly whipped
4 tbsp salted caramel sauce
50g dark chocolate
2 tsp golden syrup
1 tbsp butter
(mini assorted marshmallows
medium and large) 200g
salted pretzels or melted dark chocolate
8 dairy fudge pieces
halved
30g mini fudge chunks
2 Crunchie bars
cut into pieces

Method

step 1
Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.
step 2
Melt the marshmallows and milk together over a very low heat, stirring constantly to stop them sticking. Be careful not to burn the mix. Spoon into a bowl and leave to cool to room temperature.
step 3
Beat the soft cheese with the vanilla until smooth. Fold in the cooled marshmallow mix, then the whipped cream. Spoon the filling on top of the biscuit base. Chill overnight.
step 4
To make the chocolate drizzle, melt the dark chocolate, syrup and butter together.
step 5
Just before you’re ready to serve, carefully remove the cheesecake from the tin and decorate with marshmallows, chocolate pretzels, the fudges, and Crunchie pieces. Drizzle over the caramel and chocolate sauces.