Malteser Cheesecake | Sundaebake

Malteser Cheesecake

Recipe

250g Chocolate ripple biscuits, crushed
100g butter, melted
3 teaspoons gelatine powder
500g cream cheese
70g caster sugar
200g milk chocolate, melted, cooled slightly
850ml thickened cream
250g Maltesers
200g dark chocolate, chopped
25g malted milk powder
extra Maltesers to decorate the top.

1. Line a 22cm round springform tin.

2. In a bowl add the melted butter to the biscuits crumbs and mix till combined. Use the back of a spoon to spread the mixture in the tin over the base. Refrigerate for 30 minutes.

3.Place 50ml of boiling water in a small bowl, sprinkle over the gelatine. Stir until dissolved. Using an electric mixer, whisk the cream creese and sugar together until smooth. Gradually add gelatine mixture and melted milk chocolate, whisk until combined. Add 350ml cream and beat until light and fluffy. Fold through the Maltesers. Pour into the tin. Refrigerate for 3 hours or until set.

4. Melt the dark chocolate and 250ml of cream together in a small saucepan over a low heat, till melted and smooth. Stand for 20 minutes to thicken slightly, then spread over the cheesecake. Refrigerate for 1 hour or until set.

5. Using an electric whisk, whisk together the malt powder and the remaining cream (250ml) in a bowl until firm peaks form. Transfer mixture to a piping bag fitted with a large star tip.

6. Place cheesecake on a plate. Pipe swirls of malt cream on top. Top the cream with Malteses and serve.

Instagram :   / sundaebake  

Music
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/