Makes 1 cake
Preparation and cooking time: 2 days (including chilling time)

1 pack bread sticks
1/3 cup milk
1 block cream cheese
⅓ cup powdered sugar
1½ cup cream
1 pack white rabbit candy, white paper set aside
½ tablespoon gelatine

1 tablespoon butter
40 pieces white rabbit butter toffee
1/3 cup milk

1. Line the base of the cheesecake pan with breadsticks. Pour milk until partially submerged and allow time to absorb and soften.
2. 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.
3. Whisk together cream cheese and powdered sugar until creamy. Add white rabbit mixture until well combined.
4. In a separate bowl, whisk remaining cream into soft peaks. Fold cream into cream cheese mixture until well combined.
5. Pour cheesecake mixture onto the crust and smoothen top. Chill until almost set.
1. In a pan, melt butter and white rabbit butter toffee candies. Mix until melted and well combined.
2. Pour sauce over slice of cheesecake and sprinkle with white rabbit rice paper.

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