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Cover<br />
recipe<br />
Freakshake cheesecake<br />
30 MINUTES + CHILLING | SERVES 10 | EASY<br />
Freestyle your toppings!<br />
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digestive biscuits 200g, crushed<br />
butter 125g, melted<br />
white marshmallows 300g<br />
whole milk 185ml<br />
full fat soft cheese 500g<br />
vanilla extract ½ tsp<br />
double cream 150ml, softly whipped<br />
salted or regular caramel sauce 4 tbsp<br />
DRIZZLE<br />
dark chocolate 50g<br />
golden syrup 2 tsp<br />
butter 1 tbsp<br />
TOPPINGS<br />
assorted marshmallows (mini, medium<br />
and large) 200g<br />
salted pretzels 8, dipped in 25g<br />
melted dark chocolate<br />
dairy fudge pieces 8, halved<br />
mini fudge chunks 30g<br />
Crunchie bars 2, cut into pieces<br />
• Mix the crushed biscuits and melted butter<br />
and push into the base of a 20cm springform<br />
tin. Chill for 20 minutes.<br />
• Melt the marshmallows and milk together<br />
over a very low heat, stirring constantly<br />
to stop them sticking. Be careful not to burn<br />
the mix. Spoon into a bowl and leave to cool<br />
to room temperature.<br />
• Beat the soft cheese with the vanilla until<br />
smooth. Fold in the cooled marshmallow mix,<br />
then the whipped cream. Spoon the filling on<br />
top of the biscuit base. Chill overnight.<br />
• To make the chocolate drizzle, melt the<br />
dark chocolate, syrup and butter together.<br />
• Just before you’re ready to serve, carefully<br />
remove the cheesecake from the tin and<br />
decorate with marshmallows, chocolate<br />
pretzels, the fudges, and Crunchie pieces.<br />
Drizzle over the caramel and chocolate sauces.<br />
PER SERVING 730 KCALS | FAT 42.6G | SATURATES 25.7G<br />
CARBS 77.3G | SUGARS 53.8G | FIBRE 1.6G<br />
PROTEIN 8.6G | SALT 1.2G<br />
September 2016 Omagazine.com 5
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