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BBC Good Food - - Easy Everyday - pho­to­graph EMMA BOYNS

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

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