Best Maltesers Cheesecake Recipes

MALTESERS CHEESECAKE

Steps:

• 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!

MALTESERS CHEESECAKE, NO BAKE

Steps:

• Bash the biscuits with a rolling pin, think of someone you don't like.I find it helps if you put the biscuits in a food bag then bash them.
• Melt the butter in a saucepan tip in the crumbs and mix well. Press the crumbs into the bottom of a greece proof paper linned, 9in spring form tin. Chill in the fridge while you make the topping.
• Mix the cream cheese and mascarpone in a large mixing bowl. Mix with an electric whisk (or like a bat out of hell with a non electric one) until light and fluffy. Add the icing sugar a bit at a time and whisk each time. Finally add the vanilla.
• Bash the maltesers with a rolling pin add half to the mix and put the other half aside (do not eat!)
• Spread the mix on the base and it in the fridge for at least 4 hours (its worth the wait) Just before you serve add the remaining bashed balls on top.