Maltesers Cheesecake
Over a year ago
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Ingredients
- 75g Digestive Biscuits. crushed
- 25g Malted Milk Biscuits. crushed
- 50g Demerara Sugar
- 50g Butter (melted)
- 500g Full fat cream cheese
- 100g Icing Sugar Sieved
- 1 tsp Vanilla Extract
- 200ml Double Cream
- 150g Maltesers
Accompaniment
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Method
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1
1. Mix together the two biscuit crumbs and Demerara sugar. Add the melted butter and mix well, until it's like damp sand.
2. Grease and line a 20cm spring-form cake tin. Spoon in the biscuit mixture and press the crumbs down firmly. Chill in the refridge until set.
3. In a clean mixing bowl, whisk together the cream cheese, double cream, icing sugar and vanillia extract until well mixed.
4. Keep about a quarter of the Maltesers to one side for later. Bash the remaining Maltesers until broken - you want some large chunks as well assome powdery peices. Fold the crushed Maltesers into the cream mixture.
5. Pour the cream mixture over the chilled biscuit base and smooth the top.
6. Chill the cheese cake in the fridge for a couple of hours until set.
7. When ready to serve, remove the cheesecake from the cake tin and decorate with the remaining Maltesers (you may want some roughly crushed ones to sprinkle over the top.
If you're feeling naughty serve with a chocolate fudge sauce.
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