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PREP 20 minutes
TOTAL 4 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 250 g digestive biscuits
  • 80 g unsalted butter melted
  • 200 g Milkybar chocolate
  • 340 g cream cheese
  • 100 ml sour cream
  • 300 ml double cream
  • 60 g caster sugar
  • 10 large strawberries halved
Topping
  • 200 ml double cream
  • 1 Milkybar Melted

Click here to pre-order my new book

Milkybar and Strawberry Cheesecake

Milkybar and Strawberry Cheesecake

I went back to my childhood for inspiration with the decadent Milkybar and strawberry cheesecake. This is an absolute show stopper and will be a recipe you go back to time and time again.

  1. Using a food processor blitz down the biscuits to fine crumb, add to a bowl and mix in the melted butter. Place the mixture into a buttered 23cm loose-bottomed spring form cake tin, compress down and chill in the fridge for 20 minutes.
  2. Melt the white chocolate in the microwave or in a bowl over a pan of gently simmering water then set aside to leave to cool slightly.
  3.  Cream the cheese, sour cream and sugar together. Whip the double cream then fold the two together before adding the Milkybar and folding through. Hull and halve the strawberries then place, cut side facing outwards, round the outside of the tin in an ordered fashion then cover with the cheesecake mixture, smooth the top with a spatula or palette knife then chill for at least 4 hours to set.
  4.  Remove the cheesecake from the tin then pipe on whipped cream around the edge, drizzle over some melted Milkybar and portion.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Milkybar and Strawberry Cheesecake

Milkybar and Strawberry Cheesecake

I went back to my childhood for inspiration with the decadent Milkybar and strawberry cheesecake. This is an absolute show stopper and will be a recipe you go back to time and time again.

PREP 20 minutes
TOTAL 4 hours 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 250 g digestive biscuits
  • 80 g unsalted butter melted
  • 200 g Milkybar chocolate
  • 340 g cream cheese
  • 100 ml sour cream
  • 300 ml double cream
  • 60 g caster sugar
  • 10 large strawberries halved
Topping
  • 200 ml double cream
  • 1 Milkybar Melted
  1. Using a food processor blitz down the biscuits to fine crumb, add to a bowl and mix in the melted butter. Place the mixture into a buttered 23cm loose-bottomed spring form cake tin, compress down and chill in the fridge for 20 minutes.
  2. Melt the white chocolate in the microwave or in a bowl over a pan of gently simmering water then set aside to leave to cool slightly.
  3.  Cream the cheese, sour cream and sugar together. Whip the double cream then fold the two together before adding the Milkybar and folding through. Hull and halve the strawberries then place, cut side facing outwards, round the outside of the tin in an ordered fashion then cover with the cheesecake mixture, smooth the top with a spatula or palette knife then chill for at least 4 hours to set.
  4.  Remove the cheesecake from the tin then pipe on whipped cream around the edge, drizzle over some melted Milkybar and portion.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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