A Cornish girl's food adventures

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a proper treat. It’s got a crunchy, buttery biscuit base smothered in a creamy, malty cheesecake studded with crispy maltesers and topped with a light chocolate cream. Sounds pretty good doesn’t it?!

Ingredients
base
200g crushed digestive biscuits
75g melted butter
filling
400g full-fat cream cheese
200g white chocolate
200ml double cream
2 tbsp malted milk powder (I used Horlicks)
100g crushed maltesers
topping
100ml double cream
50g milk chocolate
extra chocolate & maltesers to decorate

Combine the biscuit crumbs with the melted butter and press firmly into the base of a loose bottomed 20cm cake tin. Don’t worry if you haven’t got a tin exactly the right size, it’ll only make a difference to the thickness of the layers, it can also be any shape you like. Chill the base in the fridge whilst you make the topping.
Melt the white chocolate and let it cool for a minute or two. Mix the malted milk powder with a tablespoon of hot water to make a paste and beat it with the cream cheese until smooth. Beat the melted chocolate into this. Whip the cream to soft peak stage before folding it into the cream cheese mixture. Gently mix through the crushed maltesers and then spread the mixture over the chilled base, making the top as smooth as possible. Put the cheesecake in the fridge to chill and firm up for several hours, or even over night.


Remove the cheesecake from the tin and place it on a serving plate. At this point you can drizzle over a little extra melted chocolate for decoration if you like. Melt 50g of milk chocolate and set aside to cool for a minute or two. Whip 100ml of double cream to a firm peak and then fold the melted chocolate into it, making sure that it is well combined. Transfer the chocolate cream to a piping bag fitted with a star tip and pipe the cream on top of the cheesecake, finish decorating the cheesecake with plenty of extra maltesers.



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