Malteser Cheesecake
Delicious Malteser Cheesecake with a Hobnob chocolate biscuit base, cream cheese, malt and Malteser filling and topped with swirls of sweetened double cream and a pile of Maltesers.
Equipment
- KitchenAid Stand Mixer
- Wilton 2D Piping Nozzle
- Piping Bag
Ingredients
- 250 g dark chocolate Hobnobs
- 75 g unsalted butter melted
- 500 g cream cheese full fat - I use Philadelphia
- 200 ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 2 tbsp malt powder I used Ovalitine
- 200 g Maltesers crushed
To decorate
- 200 ml double cream
- 3 tbsp icing sugar
- 100 g Maltesers various sizes: crushed, halved and whole
Instructions
Malteser Cheesecake Biscuit Base
- Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.
- Pour the melted butter into the bowl and stir until all the biscuit crumbs are coated.
- Transfer the contents of the mixing bowl to a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don't press too hard or the cheesecake will be difficult to cut. Pop the tin into the fridge to chill while you make the filling.
Malteser Cheesecake Filling
- Put the cream cheese to a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.
- In a separate bowl, whisk the double cream until it's just holding its shape. It should be very softly whipped and not at stiff peaks. Fold the double cream gently into the cream cheese mixture.
- Transfer the cheesecake filling on to the chilled cheesecake base. Use the back of a spoon or a spatula to smooth the top. Cover with clingfilm and chill for a minimum of 4 hours but preferably overnight.
Malteser Cheesecake Decoration
- When the Malteser cheesecake has been chilled and it is set you can remove it from the tin. To decorate I crushed some Maltesers, cut some in half and left a few whole. For cream swirls, whisk the double cream until thick then add 3 tablespoons of icing sugar. Transfer to a piping bag and pipe swirls on top of the cheesecake.
Notes
- Use full fat cream cheese or your cheesecake won't set
- I used a Wilton 2D piping nozzle to add a ruffled swirl, to do this just hold the piping bag directly above the cheesecake and squeeze drawing the piping bag up as you go until you get the desired height.
- I used Ovaltine to get the malt flavour but you could use Horlicks or any other malt powder.
- If you can't get dark chocolate Hobnobs then Chocolate or plain digestives would be great or Graham Crackers for my US friends.
- Freeze before decorating with cream/malteser topping for 1 month
- Will keep for 3 days in the fridge