This Malteser Cheesecake has a malt biscuit base, a chocolate and malt cheesecake filling and is topped with fresh double cream and Maltesers.
Maltesers
Maltesers are a top-tier sweet, aren’t they? Those delicious little malty balls are utterly addictive, so much so that I already have so many Malteser-themed recipes on my blog. From Malteser Muffins to Malteser Macarons and Malteser Millionaire Shortbread you can probably already tell how much I love them.
Springform Tin
Whenever I am making a cheesecake, I always use a springform tin. This is the type of tin with a clasp on the side. I just find that it makes getting the cheesecake out once it has set so much easier.
I always use an 8” springform tin when I make a cheesecake. For me, it is the perfect size for sharing and you can get around 12 perfectly sized slices from it.
Related Recipes
Malt Biscuit Base
Whenever I make a recipe based on a sweet or a chocolate I always try to use as much of the flavours in the sweet as possible. So, when it comes to this Malteser Cheesecake I decided to go with a malt biscuit base.
With previous cheesecakes I have always used a plain biscuit like a digestive however, I decided to change it up a bit with this recipe and use malted milk biscuits instead.
They need to be crushed to fine crumbs. I find the easiest way to do this is in a food processor, but you could put the biscuits into a food-safe bag and crush them using the end of a rolling pin.
Chocolate and Malt Cheesecake
The base of the cheesecake filling is just two ingredients, full-fat cream cheese and double cream. That is it. To the base, you can then start adding your flavours. For this I used melted milk chocolate and malt powder.
I would recommend melting the milk chocolate first before you start mixing any of your other ingredients together. This way it has time to cool slightly before you add it to the mixture. If the chocolate is too hot when you add it to the cream cheese it will seize.
The cream cheese and cream needs to be full-fat to ensure that the cheesecake sets. Otherwise, you might end up with a Malteser soup. Double cream is the fattiest cream we have in the UK, I think in the US it might be heavy cream.
I used Horlicks powder to give a lovely and malty flavour but you can use any malt powder you want.
Setting
The cheesecake needs to be set in the fridge, preferably overnight. The longer it is in the fridge the more set it will be. So for example, you could leave it in the fridge for around 4 hours before taking it out and it will be edible but may be quite soft compared with a cheesecake that has been set in the fridge for 8 hours.
When you take the cheesecake out of the tin it shouldn’t collapse or start to slide off the base, it should be set enough that it can hold its own shape without the support of the tin.
Double Cream Topping
I decorated the top of the cheesecake with whipped double cream. This is my go-to decoration for cheesecakes because it is such a simple yet classic look.
If you go with the whipped cream decoration you need to use double cream, just like with the cheesecake filling. It needs to be whipped until it reaches soft peaks so that it is thick enough to be piped onto the cheesecake.
Of course, I then decorated it with Maltesers.
Alternatives
You can use digestives or another type of biscuit in the base.
Dark chocolate will also work perfectly in the filling. I went with milk chocolate because Maltesers are milk chocolate.
Any kind of malt drinking powder will work for the cheesecake filling I used Horlicks as this is what I had but a supermarket’s own brand will also work perfectly.
Equipment
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Malteser Cheesecake
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Baking Spread (melted)
- 250 g Malted Milk Biscuits
For the Malteser Cheesecake
- 400 g Milk Chocolate
- 800 g Full-Fat Soft Cheese
- 200 ml Double Cream
- 100 g Malt Powder
For the Decoration
- 300 g Double Cream
- 175 g Maltesers
- 1 tbsp Icing Sugar (optional)
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Malteser Cheesecake
- Melt the milk chocolate in the microwave in 20-second bursts until completely melted and smooth. Leave to one side.
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Add in the melted chocolate and mix until completely combined.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and hold its shape.
- Pour the mixture into the cake tin and smooth.
- Put the mixture in the fridge to set overnight (or at least 8 hours)
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it reaches soft peaks. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate with Maltesers.
Notes
- This Malteser Cheesecake will last in the fridge for up to 3 days.
