Malteser cheesecake
YOU WILL NEED
For the base 300g malted milk biscuits 15g Dr Oetker Fine Dark Cocoa Powder 125g unsalted butter, melted For the malted chocolate cheesecake layer 200g Dr Oetker Dark Chocolate, broken into pieces 350g cream cheese 250ml double cream 75g malted drink powder 2 tsp Dr Oetker Madagascan Vanilla Extract For the Malteser cheesecake layer 150g Dr Oetker 26% White Chocolate 200g cream cheese 150ml double cream 1 tsp Dr Oetker Madagascan Vanilla Extract 75g Maltesers, crushed To decorate 25g Dr Oetker 35% Milk Chocolate 37g Maltesers (whole and crushed)
DIRECTIONS
■ Start by making the base. Lightly grease a 20cm diameter, spring-form cake tin. Put the biscuits into a food bag, place it on a solid surface and bash with a rolling pin to make crumbs. Put them into a bowl and stir through the cocoa powder.
Add the melted butter and stir into the biscuits until they’re all coated.
■ Pour the mixture into your cake tin and spread evenly, pushing the mixture down to compact the base. Leave it to chill in the fridge.
■ To make the malted chocolate cheesecake layer, put the dark chocolate pieces into a microwavable bowl. Melt in the microwave for 30 seconds, then stir. Keep heating them in 30-second bursts, stirring in between, until the chocolate has melted. Set aside to cool slightly.
■ Put the cream cheese, double cream, malt powder and vanilla extract into a large bowl and whisk together to form stiff peaks. Pour in the melted chocolate and whisk until fully mixed and smooth. Pour the mixture over your biscuit base and smooth it even with a palette knife or spoon. Put it back in the fridge to chill.
■ To make the Malteser cheesecake layer, melt the white chocolate as above and leave to cool slightly.
■ Put the cream cheese, double cream and vanilla extract into a large bowl and whisk together to form stiff peaks, then whisk in the melted chocolate. Finally, add the crushed Maltesers and fold them into the mixture.
■ Pour the Malteser mixture over your malty chocolate cheesecake and smooth the top with a palette knife or spoon. Return the cheesecake to the fridge to set for about 4 hours or overnight.
■ To decorate your cheesecake, remove it from the tin and place it on a serving plate. Melt the milk chocolate and drizzle it over the top of the cheesecake using a spoon. Finally, scatter whole and crushed Maltesers around the edge of the cheesecake, and serve.