Decadent Malteser Cheesecake Recipe: A Step-by-Step Guide

Are you ready to tantalize your taste buds with a heavenly dessert? This Malteser cheesecake recipe combines the creamy richness of a classic cheesecake with the delightful crunch of Maltesers, creating a truly irresistible treat. This recipe is perfect for special occasions or simply indulging in a little self-care. Let's dive into the delicious details!

Ingredients You'll Need:

This recipe yields a 9-inch cheesecake. Adjust ingredient quantities accordingly for larger or smaller batches.

For the Digestive Biscuit Base:

• 200g Digestive biscuits (or graham crackers)
• 85g unsalted butter, melted

For the Malteser Cheesecake Filling:

• 500g full-fat cream cheese, softened to room temperature (this is crucial for a smooth texture!)
• 170g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100g Maltesers, roughly chopped
• 50g Maltesers, whole, for decoration (optional)

Step-by-Step Instructions:

Making the Biscuit Base:

1. Crush the biscuits: Use a food processor or a strong zip-lock bag and rolling pin to crush the Digestive biscuits into fine crumbs. The finer the crumbs, the smoother the base will be.
2. Combine with melted butter: Add the melted butter to the biscuit crumbs and mix thoroughly until evenly moistened. The mixture should resemble wet sand.
3. Press into the tin: Press the biscuit mixture firmly into the base of a 9-inch springform tin. Use the bottom of a measuring cup or your fingers to create an even layer. Make sure it’s compact to prevent a soggy bottom.
4. Chill the base: Refrigerate the prepared base for at least 30 minutes to firm up while you prepare the filling.

Creating the Malteser Cheesecake Filling:

1. Beat the cream cheese and sugar: In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy using an electric mixer. This step is essential for achieving a light and airy texture.
2. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Mix on a low speed to avoid incorporating too much air.
3. Fold in the chopped Maltesers: Gently fold in the roughly chopped Maltesers until evenly distributed throughout the batter. Be careful not to overmix.
4. Pour over the base: Carefully pour the cheesecake batter over the chilled biscuit base.
5. Bake the cheesecake: Bake in a preheated oven at 160°C (320°F) for 50-60 minutes, or until the cheesecake is just set around the edges but still slightly wobbly in the center. This prevents cracking.
6. Cool and chill: Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for about an hour. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight, to allow it to fully set.

Finishing Touches:

1. Decorate (optional): Before serving, decorate the top of the cheesecake with whole Maltesers.
2. Release from the tin: Carefully release the cheesecake from the springform tin.

Tips for Success:

• Room temperature ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy texture.
• Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake.
• Water bath (optional): For an even more stable cheesecake, you can bake it in a water bath. Place the springform tin in a larger roasting pan, and pour enough hot water into the pan to come halfway up the sides of the springform tin.
• Patience is key: Allow the cheesecake to cool and chill completely for the best results.

This Malteser cheesecake recipe is a guaranteed crowd-pleaser. Enjoy the delicious combination of creamy cheesecake and crunchy Maltesers! Remember to share your creations on social media using #MalteserCheesecake. Happy baking!