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Maltesers cheesecake

SERVES 12-14 PREP 30 mins plus overnight chilling NO COOK EASY V

130g butter, melted, plus extra for the tin 300g chocolate digestive biscuits

150g milk chocolate

150g dark chocolate

250g mascarpone

300g cream cheese (don’t use a low-fat variety)

50g icing sugar

25g malted milk drink powder (we used Horlicks)

25g hot chocolate powder

1 tsp vanilla extract

300ml double cream

150g Maltesers (100g chopped, 50g whole), plus a handful to decorate

100g chocolate buttons, roughly chopped

1 Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling. 2 In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool. 3 Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malt powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.

4 Spoon the dark chocolate mixture onto the biscuit base.

Top with the milk chocolate mixture and smooth over the top.

Chill overnight. Decorate with Maltesers before serving.

PER SERVING (14) 705 kcals • fat 54g • saturates 33g • carbs 46g • sugars 35g • fibre 3g • protein 8g • salt 0.7g