I love cheesecake, it’s a slice of heaven, a dessert that’s perfect in its simplicity. I adore the buttery digestive crust and smooth creamy filling; the divine taste and texture of cheesecake belies the fact that it is so easy to make. This simple no cook recipe from the BBC website really appealed to me – the addition of maltesers really enhances its delicious flavour.
200g digestive biscuits
75g unsalted butter
400g full-fat cream cheese, at room temperature
300g mascarpone, at room temperature
200g icing sugar, sifted
1 tsp vanilla extract
For the base:
- Put the digestive biscuits into a plastic food bag and carefully crush the biscuits with a rolling pin.
- Melt the butter in a medium pan and then add the crushed digestive biscuits – the melted butter must be thoroughly mixed through the biscuit crumbs. Spread the buttery crumbs over the base of a 23cm/9in springform 0r loose-bottomed tin and press firmly with the back of a metal spoon. Leave in the fridge to set for about half an hour to firmly set.
For the cream cheese mixture:
- Combine the mascarpone and cream cheese in a mixing bowl. Using a handheld mixer blend together until light and fluffy, then continue blending, adding the icing sugar – a little at a time. Then add the vanilla and blend until you have a very light and fluffy mixture.
- Place the maltesers (try to refrain from eating more than 2!) in a plastic food bag and close. Bash the maltesers with a rolling pin to break them up. Fold half of the maltesers into the cheesecake mixture until well combined.
Spread the cream cheese mixture over the biscuit base and gently level the surface with a plastic spatula. (Enjoy licking the spatula afterwards – it’s so yummy!)
Cover the cheesecake with cling film and leave to set in the fridge for at least four hours.
Just before serving, scatter the remaining crushed maltesers over the top of the cheesecake. Carefully release the catch of the springform tin, then slice up the cheesecake and serve to your lucky guests.
This malteser cheesecake is a luscious dessert, there won’t be a crumb left.
Keep smiling 🙂