Maltesers Cheesecake
Member recipe by Bimble65
Member recipe by Bimble65
Cooking time
Prep: 25 minutes Cook: 2 hoursSkill level
EasyServings
Serves 10Ingredients
- 175g milk chocolate digestive biscuits
- 75g unsalted butter
Topping
- 400g Philadelphia® cream cheese
- 100g icing sugar, sifted
- 1/2 teaspoon vanilla bean paste
- 300ml double cream
- 150g Maltesers®, crushed
- whole Maltesers®, for decorating
Method
Place the digestive biscuits in a large sealable freezer bag and crush with a rolling pin to form crumbs.
Melt the butter in a small saucepan over a medium heat. Remove from the heat and add the biscuit crumbs, stirring to ensure they are coated in the butter.
Spoon the crumb mixture into the base of a 23cm springform cake tin and compact with the back of a spoon.
Combine the Philadelphia® cheese with the icing sugar and vanilla bean paste in a bowl and beat together until well combined; set aside.
In a separate bowl pour the double cream and whisk until peaks form. Spoon the cream into the cream cheese mixture and fold gently together adding the crushed Maltesers® and fold gently together.
Spread the mixture evenly over the base and tap the tin lightly on the worktop to ensure there are no air pockets. Place in the fridge for 1 to 2 hours, or until set.
Once set, release the sides of the springform cake tin and place the cheesecake on a serving plate, decorate the top with Maltesers® YUM!
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