Conventional and Thermomix - both simple methods for making chocolate crunchie slice are included in the post and the recipe card below. Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time. KATE SAYS: “I love that the sweets have more malted crunchiness than choc, but this is the other way around. Still good.” Gluten-free Crunchie cheesecake recipe – totally no-bake and easy to make using just 8 simple ingredients. And yes, one of those is Crunchie bars! A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.

If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin. And we see how many calories and grams of sugar they contain compared with the bars that inspired them . . . Mars Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made dairy or gluten free?In a separate bowl you want to add the butter and sugar and mix on a medium speed. I used the whisk attachment on my Kitchen Aid but you could use a hand whisk or even a wooden spoon. You want to whisk until the mixture is double in size and pale in colour. Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake If you only have a food processor, you can happily use it to mix both separately. However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin.

By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from ideal! This looks delicious, I would want to try this out. The last time I tried making brownies, it turned out hard to eat. Maybe I would just follow your instructions to fold instead of using hand mixer, Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep Microwave - heat cubed butter and condensed milk on 50% power for 3-4 minutes, stirring in 30 second intervals until the mixture is smooth. Okay, so before you start baking you need to preheat your oven. This is such an important step because it ensures that your brownies are going to bake at the right temperature and you aren’t going to end up with them under baked or over baked.It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter! Add the chocolate mixture into your egg mix and fold through. I find it easiest to fold with a spatula but you could use a wooden spoon too. I wouldn’t recommend mixing these using a stand mixer or hand mixer because you don’t want to beat all the air out of the egg mixture. mascarpone or cream cheese (always full fat) (I sometimes use up to 750g for an even taller cheesecake – you don’t need to adjust the other ingredients if you do this)