Usually the first time I make a recipe, there's opportunity to improve. Maybe I didn't get a step quite right, or I see a way to make the recipe a bit better. But then I find another recipe and make something new, without getting the first recipe right!
This time, I set myself a goal to make a perfect Malteser cheesecake, and not to make anything else until the recipe was right. I made this three weekends in a row - and fortunately I had events every weekend so I didn't end up eating this whole cheesecake three times!! Although I definitely helped polish it off each time - such a hardship!
This recipe is a perfect no bake Malteser cheesecake - chocolate base, with a malt-y cheesecake centre, and packed full of Maltesers. It tastes amazing but is actually really easy - and looks so impressive too!
Ideally, make it the night before you're planning to serve it, but if that's not possible just make sure you refrigerate it for at least three hours.
Malteser Cheesecake - serves 10-12 people
200g chocolate biscuits
100g melted butter
500g Philadelphia cream cheese block, softened
3/4 cup icing sugar mixture, sifted
6 tbsp malt powder
1 tbsp vanilla extract
3 tsp gelatine, dissolved in 1/4 cup boiling water
300ml thickened cream, whipped
- Grease and line a 20cm springform pan.
- Blitz biscuits in a food processor into fine crumbs.
- Add melted butter and mix.
- Press mixture firmly into tin and refrigerate for 30 minutes.
- Mix the Philadelphia cream cheese and icing sugar mixture in food processor.
- Add malt powder, vanilla and gelatine and mix until combined.
- Place half the Maltesers in a snap-lock plastic bag. Seal and then use a rolling pin to lightly tap the Maltesers to crush them up into small pieces. Mix them into the cheesecake.
- Gently fold in the whipped cream.
- Pour cheesecake mixture into prepared pan.
- Lightly crush up remaining Maltesers and scatter them across the cheesecake.
- Refrigerate cheesecake for at least three hours, or ideally overnight.