The Jewish Chronicle

Marvellous Malteser cheesecake


It’s a little early for cheesecake, but I wanted to revisit this recipe (first featured in 2018) as it has been one of my most popular, and one I return to each year. It always goes down well — who would not love a combinatio­n of Maltesers and cheesecake?

In 2018 I wrote: Shavuot is my favourite foodie festival. It’s all about the cheesecake, which is brilliantl­y adaptable. It’s never going to be a health food so you may as well pull all the stops out and go for it. This year I’ve done just that, with this malty, chocolatey, creamy treat. It’s a no-bake recipe, so you don’t even have to turn the oven on.

Serves 12

INGREDIENT­S: For the base:

200g malted milk biscuits 100g Maltesers

100g unsalted butter, melted For the filling:

550g cream cheese, softened 100g Ovaltine or other malted drink powder

100g white chocolate, melted and cooled 100g milk chocolate, melted and cooled

Pinch of salt

100g Maltesers, crushed 300ml double cream Maltesers for garnish (or fresh berries)


Line the base of a spring form baking tin between 20cm and 23cm — a smaller tin will make a deeper cake and thicker base.

Blitz the biscuits to crumbs in a food processor. Add the Maltesers and whizz again to break them down into pieces but not crumbs. Mix with the melted butter and press into the base of the tin. Refrigerat­e for at least 30 minutes until firm.

Beat the cream cheese, salt and Ovaltine until smooth. Fold in the melted, cooled chocolate.

Whip the double cream until it holds its shape then fold into the cream cheese mixture with the crushed Maltesers until combined. Spoon over the base, smooth the top and refrigerat­e for at least two hours and preferably overnight.

When ready to serve, run a knife around the edge before opening the tin and place the cake on a plate. Decorate with a layer of whole and crushed Maltesers.


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