One thing that I have been doing in lockdown is baking (a lot of it!). I have made countless cupcakes, cheesecakes and the odd cookie. Seriously though, I could run my own bakery and make some money on the side! This week i wanted to make a cheesecake but one that I have never made before, so I decided on Malteser.
I’m no pro but I have made my fair share of cheesecakes so I combined two recipes I found online*, took inspiration from both and formed my own recipe. I really like how it came out and wanted to share how I made this wonderful creation, for all those cheesecake fanatics!
Here is the final result, if this looks like your cup of tea, scroll down to see the ingredients I used and step by step guide of how I made this beauty.
300g Malted Milk biscuits (crushed)
60g Unsalted butter (melted)
375g Cream Cheese (I used Philadelphia)
300ml Double Cream
200g Maltesers (slightly crushed)
100g Icing Sugar (Sweeten to taste)
100g Malt Powder
1sp Vanilla Extract
Step 1: Combine the crushed biscuits with the melted butter in a bowl before transferring to your 8inch round baking tin.
Ensure you press down the biscuit mixture using the back of a spoon to ensure it is level. Once levelled, place the tin in the fridge to chill whilst you make the cheesecake mixture.
Step 2: Whisk the double cream until firm peaks have formed.
Note: This may take a while.
Step 3: Add the cream cheese, vanilla extract, icing sugar and malt powder.
Whisk again until all ingredients fully combined (be careful not to over whisk the mixture).
Step 4: Fold the crushed Maltesers into the mixture with a spoon.
Step 5: The mixture is complete! Transfer the mixture to the baking tin with the already crushed biscuits in which have now set.
I use a spatula to ensure I achieve a clean level finish. Leave in the fridge for 8 hours or preferably overnight.
Step 6: Once your cheesecake is set, you can now decorate!
I melted some dark chocolate to achieve the effect below and then used some remaining Maltesers to place on top.
And Voila! A Malteser cheesecake, now to grab a fork (or a spoon) and enjoy!
I hope you enjoyed this recipe, stay tuned for lots more baking recipes to come!
*I took inspiration from Jane’s Patisserie and Crumbs & Corkscrews recipe.