Malteser Cheesecake
This Malteser Cheesecake has a malt biscuit base, a chocolate and malt cheesecake filling and is topped with fresh double cream and Maltesers.
Servings: 12 Servings
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.