On the day I made these, I couldn't decide whether I wanted cheesecake, or maltesers. So I decided to have both! This cheesecake is light, malty with a subtle chocolate flavour - in short, it taste just like a malteser cheesecake should! The recipe below is for two individual portions of malty malteser cheesecake.
5 malted milk biscuits
37g packet maltesers
100ml double cream
50g cream cheese
drop of vanilla extract
10g icing sugar
1tbsp cocoa powder
Prep time: 15 minutes
Cook time: 0
Makes two individual cheesecakes
- Melt the margarine in the microwave, then pop to one side to cool slightly.
- Put the malted milk biscuits into the blender, and whizz until they resemble fine crumbs. Tip the crushed biscuits into the melted margarine and stir until evenly coated. Split the biscuit mixture evenly between the two ramekins, and press down with the back of a spoon. Pop in the fridge to set whilst you prepare the filling.
- Tip the maltesers into a bowl and crush into rough chunks with the back of a spoon. Place to one side for the time being.
- Pour 50ml of the cream into a small bowl and whisk until thick and pillowy. Add the cream cheese, vanilla extract and icing sugar, and whisk until all combined to a thick and creamy mixture. Stir in the crushed maltesers, then spread half of the mixture over each biscuit base. Pop them back in the fridge to set whilst you prepare the topping.
- Pour the remaining 50ml cream into a bowl with the horlicks and cocoa powder. Whisk until the cream is thick and pillowy, and the horlicks has dissolved. Spread half of the cream on top of each cheesecake and pop back in the fridge until ready to serve!