In the heart of every Southern kitchen, there’s always room for a little sweetness. The Clinker Cheesecake Slice is not just a dessert; it’s a piece of nostalgia that evokes lovely memories of family gatherings, laughter, and just the right amount of sugar to warm the soul. It’s the kind of treat that finds its way to the table during special occasions or cozy weekends, bringing everyone together under a sweeter roof.
Why make this recipe?
There’s something truly magical about a dessert that mixes the crunchy, delightful burst of Cadbury Clinkers with the creamy, rich happiness of cheesecake. This recipe is a celebration of both whimsy and comfort. Whipping up a Clinker Cheesecake Slice isn’t just about following a list of ingredients; it’s about sharing love and sweetness with those we hold dear. Plus, what could be more delightful than slicing into a colorful treat and sharing those charming little bites with friends and family?
How to make Clinker Cheesecake Slice
Ingredients
- 450g Cadbury Clinkers
- 100g dark chocolate, chopped
- 60g copha, chopped
- 90g Kellog’s Rice Bubbles
- 80g pure icing sugar, sifted
- 500g cream cheese, at room temperature
- 140g caster sugar
- 300ml thickened cream
- 2 tsp Queen Vanilla Bean Paste
- Pink liquid food coloring, to tint
- 3 tsp gelatine powder
Directions
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First things first, let’s get that kitchen humming! Start by greasing a 20cm square cake pan and lining it with baking paper so your slice can come out with ease later on. Take about 150g of those colorful clinkers we love and chop them into pieces. In a small saucepan, melt the dark chocolate and copha together over medium heat, stirring gently for about five minutes until they blend together into a luscious mixture.
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In a large bowl, toss together the Rice Bubbles and sifted icing sugar. Now, add that warm copha mixture along with the chopped clinkers to the bowl. Mix until everything is well combined. Use your hands (don’t mind the sticky mess – it’s all part of the fun!) to firmly press the mixture into the bottom of the prepared pan. Pop it in the fridge and let it chill for 15 minutes while you prepare the dreamy cheesecake topping.
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Grab your trusty food processor, and blend together the cream cheese, caster sugar, thickened cream, and vanilla bean paste until it’s all smooth and creamy. Just picture it – the richness turning velvety as you mix. Add a few drops of pink food coloring for that perfect shade of sweet. In a small bowl, dissolve your gelatine in a touch of warm water, then add it into the food processor. Mix until everything is beautifully combined.
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Take the chilled base out of the fridge, and gently pour that luscious cream cheese mixture over the top. Smooth the surface lovingly, and now for the fun part: arrange the remaining chopped clinkers all over the top like little jewels. Cover with plastic wrap and let it set in the fridge for at least six hours, or even better, overnight. When it’s set, remove from the pan and slice into squares for serving.
How to serve Clinker Cheesecake Slice
Serve your Clinker Cheesecake Slice chilled, cut into delightful squares. It’s best enjoyed with a warm cup of tea or perhaps a glass of sweet tea while gathered around the table with family. Share stories and laughter as you dive into this creamy, crunchy delight.
How to store Clinker Cheesecake Slice
Keep any leftovers (if there are any!) in an airtight container in the refrigerator. It’ll stay fresh for about three to four days, letting you indulge in those sweet memories a little longer. The flavors may deepen, but we all know desserts like this are best enjoyed fresh!
Tips to make Clinker Cheesecake Slice
- If you can’t find Cadbury Clinkers, feel free to substitute with your favorite candies. Even a mix of different chocolates could create a delightful twist!
- For a richer chocolate flavor, consider using a dark chocolate with a higher cocoa content.
- Don’t skip the chilling time – it’s vital for that perfect set. Trust me, the wait is worth it!
Variations
Feeling adventurous? You can add in crushed nuts or even a layer of fresh fruit between the cheesecake and base for an extra pop of flavor and texture. A bit of citrus zest mixed into the cream cheese filling brings a fun twist, too!
FAQs
1. Can I use different types of chocolate in this recipe?
Absolutely! While dark chocolate works wonders, you can try milk or even white chocolate to suit your taste. Each will bring a different flavor profile to the slice.
2. How do I know when my cheesecake is set?
You’ll want to ensure it has a lovely, firm texture and doesn’t jiggle when you gently shake the pan. If it’s still a bit wobbly, give it more time in the fridge.
3. Can I freeze the Clinker Cheesecake Slice?
Yes, indeed! Just slice it, wrap each piece in plastic wrap, and store them in an airtight container. They can last in the freezer for about a month.
Baking offers us the beautiful opportunity to create delights that fill our home with sweet aromas and even sweeter memories. I hope you embrace the joy of making this Clinker Cheesecake Slice and share it with your loved ones. There’s nothing quite like bringing folks together over food, sharing laughter, and creating heartfelt moments around the table. Happy baking, y’all!
Clinker Cheesecake Slice
Ingredients
Method
- Grease a 20cm square cake pan and line it with baking paper.
- Chop 150g of Cadbury Clinkers into pieces.
- Melt dark chocolate and copha together over medium heat for about 5 minutes.
- In a large bowl, mix Rice Bubbles and sifted icing sugar.
- Combine the warm copha mixture and chopped clinkers with the Rice Bubbles mixture, then press into the bottom of the prepared pan.
- Chill in the fridge for 15 minutes.
- Blend cream cheese, caster sugar, thickened cream, and vanilla bean paste in a food processor until smooth.
- Add pink food coloring to achieve desired tint.
- Dissolve gelatine in a touch of warm water and mix into the cream cheese mixture.
- Pour the cream cheese mixture over the chilled base.
- Arrange the remaining chopped clinkers on top.
- Cover with plastic wrap and let it set in the fridge for at least 6 hours, or overnight.
- Once set, slice into squares for serving.