Malteser cheesecake
Serves 10
Easy
Prep:
plus at least 3 hrs chilling
Love Maltesers? This is a crowdpleasing cheesecake for entertaining. It can be made up to four days ahead so you can spend time with your guests
Skip to ingredients
Units:
For the base
- 250g malted milk biscuits
- 125g unsalted buttermelted and cooled
For the cheesecake
- 400g full-fat soft cheeseat room temperature
- 75g malted milk powder(we used Horlicks)
- 100g dark chocolatemelted and cooled
- 75g milk chocolatemelted and cooled
- 175g caster sugar
- 400ml double creamat room temperature
To decorate
- 200ml double cream
- 1 tbsp malted milk powder
- 50g Maltesersroughly chopped or crushed
Nutrition: Per serving
- kcal837
- fat65g
- saturates40g
- carbs54g
- sugars36g
- fibre2g
- protein7g
- salt0.6g
Method
step 1
Line a 20cm springform cake tin with baking parchment. For the base, whizz the biscuits in a food processor to fine crumbs. Pour in the butter and pulse until the mixture resembles damp sand. Tip into the lined tin and use a spoon to smooth and flatten. Keep chilled while you make the filling.
step 2
Beat together the soft cheese, malted milk powder, chocolate, sugar and double cream to firm peaks. Scrape onto the base, using a spatula to smooth and flatten. Chill for at least 3 hrs. Will keep chilled for up to four days.
step 3
To decorate, whisk the double cream and malted milk powder to soft peaks. Remove the cheesecake from the tin and let it come up to room temperature, about 10 mins. Spoon and swirl the cream on top. Sprinkle over the chopped Maltesers and serve in slices. Once assembled, best eaten on the day.
