Recipes

Malteser Cheesecake

This malty cheesecake is rich, creamy and chocolatey. Sure to be loved by any chocolate lover!

Baking

Follow the steps

300g shortbread, crushed

80g unsalted butter, melted

150g milk chocolate

150g dark chocolate

550g full fat cream cheese

75g icing sugar

100g malt powder (we used Horlicks)

1 tsp vanilla extract

300ml double cream

Maltesers – whole and crushed

Follow The Steps

Grease and line a 20cm springform tin.

Crush the shortbread into a fine crumb using a food processor or by putting it into a bowl and using the end of a rolling pin.

Melt the butter and pour into the shortbread and mix well.

Tip this into the lined tin and using the back of a spoon, press into the base until you have a smooth layer. Put in the fridge to chill while you make the cheesecake filling.

Melt the two chocolates’ together in a bowl over a pan of simmering water or carefully in the microwave. Leave to cool slightly whilst doing the rest.

With an electric mixer, mix the cream cheese, icing sugar, vanilla, and malt powder in a bowl until combined.

Pour in the melted chocolate and whisk again until well combined.

Pour in the double cream and continue to whip the cheesecake mixture until it is starting to thicken and hold its shape.

Gently pour the mix on to the biscuit base and smooth over.

Chill in the fridge for a few hours or ideally overnight.

Once set, carefully remove the cheesecake from the tin and put on a serving plate.

Decorate with the Malteser’s, whole and crushed.

Serve with cream or ice cream.