As it’s nearly the weekend I thought it would be nice to post an indulgent dessert recipe. My go-to cheesecake is usually this Bailey’s Cheesecake. This Malteser Cheesecake isn’t a million miles away, recipe wise. It’s another no-bake cheesecake and it doesn’t use gelatin. That makes is suitable for vegetarians but also means again that it’s quite free form or we’ll go with ‘rustic’!
It is a very rich cheesecake so a little goes a long way. That piece in the pic above is plenty for one person and you can always go back for seconds. I’ve used a mixture of cream cheese and mascarpone because I really like mascarpone, but you can keep it all cream cheese if you like. I know this can seem expensive but keep an eye out in the supermarket, I often pick up Philadelphia cheese on offer at half price. Please make sure you use full fat as there is no setting agent and low fat cheese means it won’t hold it’s shape.
It does need quite some time to set so it may be best to make it the night before you want to use it, but as there is fresh cream in it is will only last a couple if days in the fridge.
- 100g butter melted, plus extra for greasing tin
- 150g digestive biscuits
- 100g Maltesers
- 250g cream cheese
- 250g mascarpone
- 75g icing sugar
- 2 tsp vanilla extract or vanilla bean paste
- 250ml double cream, whipped
- 150g Maltesers plus more for top
- Cocoa powder to dust on top
- Start by making the biscuit base. Melt your butter. Use some of it to grease an 8″ springform tin and set to one side. Crush the biscuits and the first lot of the Maltesers, either in a food processor or put them in a freezer bag and bash with a rolling pin. You don’t want the texture to be too fine or the base will be too hard. Allow for some small chunks of biscuit and chocolate.
- Pour the melted butter into the crushed biscuit and mix well together to combine.
- Press this mixture into the base of the springform tin and use the back of a spoon to even the base. Put this into the fridge to set for an hour.
- Beat together the cream cheese and mascarpone until they are soft and well combined. Add the icing sugar and vanilla and mix well again. Crush the second lot of Maltesers and fold these with the whipped cream into the cream cheese.
- When everything is combined, pour the mixture on to the biscuit base and spread it out evenly. Put it back in the fridge to set for at least four hours.
- When you are ready to serve, gently release it from the tin, put some Maltesers on top and dust with the cocoa powder. I like to serve with fresh raspberries to cut through the richness of the cheesecake.