Description
Malteser cheesecake delivers a creamy chocolate delight with crunchy malt ball pieces. Chocolate lovers crunch through layers of rich cheese and maltesers for an indulgent dessert experience.
Ingredients
Scale
- 200 g / 7 oz digestive biscuits (or graham crackers)
- 100 g / ½ cup unsalted butter (melted)
- 300 g / 10 oz cream cheese (softened)
- 250 ml / 1 cup heavy cream (cold)
- 100 g / ½ cup powdered sugar
- 5 tbsps malted milk powder (like horlicks or ovaltine)
- 1 tsp vanilla extract
- 100 g / 3.5 oz maltesers (crushed, for texture)
- 150 g / 5 oz milk chocolate (melted)
- 50 ml / ¼ cup heavy cream (warm, for smoothness)
- 100 g / 3.5 oz whole maltesers (for decoration)
Instructions
- Crust Preparation: Crush digestive biscuits into fine crumbs using a food processor or rolling pin, blending with melted butter and malted milk powder until the mixture resembles wet sand.
- Base Formation: Press the crumb mixture firmly and evenly into a 9-inch springform pan, creating a compact and smooth foundation. Chill in the refrigerator for 30 minutes to set the base and enhance its structural integrity.
- Cream Cheese Blending: In a large mixing bowl, whip cream cheese until smooth and creamy, gradually incorporating sugar, vanilla extract, and malted milk powder. Ensure no lumps remain for a silky, uniform texture.
- Folding and Filling: Gently fold whipped cream into the cream cheese mixture, creating a light and airy consistency. Pour the filling over the chilled crust, spreading it evenly and eliminating any air pockets.
- Chilling and Setting: Refrigerate the cheesecake for at least 4 hours or overnight, allowing it to firm up completely. This resting period enhances the flavor and ensures a perfect, sliceable texture.
- Garnishing and Serving: Prior to serving, sprinkle crushed Maltesers over the top of the cheesecake. Carefully release the springform pan and slice into elegant portions, revealing the creamy, malted interior.
Notes
- Crush Biscuits Precisely: Use quick, gentle pulses in the food processor to avoid over-grinding, maintaining a consistent sandy texture without turning into dust.
- Butter Binding Technique: Ensure melted butter is fully incorporated with biscuit crumbs, creating a compact base that holds together without becoming too greasy or crumbly.
- Chill Base Strategically: Press crust mixture firmly and evenly into pan edges, then refrigerate to set its structure, preventing potential crumbling when slicing cheesecake.
- Temperature Control Matters: Keep ingredients like cream cheese at room temperature for smooth blending, avoiding lumps and ensuring a silky, creamy cheesecake texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: None
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 23g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg