A bit of decadence, a bit of nostalgia in every bite
Line the base of the cheesecake pan with breadsticks. Pour milk until partially submerged and allow time to absorb and soften.
In a pan over low heat, heat the ½ cup of cream and whisk in gelatine until completely dissolved. Add the white rabbit candies in the cream until smooth. Set aside keep warm.
Whisk together cream cheese and powdered sugar until creamy. Add white rabbit mixture until well combined.
In a separate bowl, whisk the remaining cream into soft peaks. Fold cream into cream cheese mixture until well combined.
Pour the cheesecake mixture onto the crust and smoothen the top. Chill until almost set.
In a pan, melt butter and white rabbit butter toffee candies. Mix until melted and well combined.
Pour sauce over a slice of cheesecake and sprinkle with white rabbit rice paper.
Servings 0