Milk Chocolate Baked Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a food thermometer to ensure accuracy.

2. 2

   In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.

   Tip: Avoid boiling the mixture.

3. 3

   Remove the saucepan from the heat and stir in the flour until well combined.

   Tip: Be careful not to burn the mixture.

4. 4

   Press the Digestive biscuit mixture into the bottom of a 23cm (9-inch) springform pan.

   Tip: Make sure to evenly cover the entire surface.

5. 5

   Pour the melted butter mixture over the biscuit crust.

   Tip: Don't worry if the edges are a bit messy.

6. 6

   In a large mixing bowl, beat the eggs until light and fluffy.

   Tip: Use an electric mixer for best results.

7. 7

   Add the granulated sugar, milk, and vanilla extract to the eggs, and mix until well combined.

   Tip: Start with slow movements and increase speed as needed.

8. 8

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the chocolate.

9. 9

   Fold the melted chocolate into the egg mixture until well combined.

   Tip: Use a spatula to scrape the sides of the bowl.

10. 10

    Pour the cheesecake batter into the prepared pan over the biscuit crust.

    Tip: Don't worry if the edges are a bit messy.

11. 11

    Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly jiggly.

    Tip: Avoid overbaking, as this can cause the cheesecake to crack.