MALTESERS CHEESECAKE

Maltesers Cheesecake image

Provided by Bimble65

Time 2h25m

Yield Serves 10

Number Of Ingredients 0

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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!