This week’s guest blog is a recipe for a scrummy Maltesers Cheesecake from Pixie Hall Cakes.
Hasn’t the weather been glorious! I love this time of year. It coincides nicely with lots of new projects I’m working on and waking up to blue skies is a sure fire way to feel energised and enthusiastic for the day ahead.
There are lots of things coming up over the next few months (look out for a tasty Easter treat next month) but I thought I’d focus on something for Mothers day. I wanted to pick something tasty that the kids could easily knock up (with a little adult supervision) for their lovely mum and that everyone would enjoy. I think I’ve got all that covered with this super easy, super delicious Maltesers cheesecake.
It’s a cinch to put together, requires no baking and is so delicious and creamy and rich that you might not believe it only requires a handful of ingredients including loads of Maltesers which can’t really be a bad thing can it? This is in no way a healthy option. It has a ridiculous amount of cream cheese, butter, chocolate and other tasty things in it and should be enjoyed in moderation. It is for a special occasion though, so don’t worry too much!
For the base:
100g chocolate sandwich cookies (I used Oreos as they were on offer but supermarket own brand is fine)
For the Cheesecake
800g full fat cream cheese
200ml sour cream
200g icing sugar, sifted
1tsp vanilla extract
100ml double cream
Grease and line the base of an 20cm/8 inch springform pan.
Melt the butter gently either in a saucepan over a low to medium heat or in the microwave in 30 second bursts. Set aside to cool slightly.
In a food processor, pulse the cookies and Maltesers until they are in fine crumbs.
Pour in the butter and pulse a few more times to ensure everything is nicely coated.
Pour the mixture into the prepared tin and spread it evenly. Shake the pan to level the mixture and place in the fridge to set for at least 30 minutes.
In a large bowl, beat the cream cheese, soured cream, icing sugar and vanilla with a whisk until smooth.
In a separate bowl, whip the cream until it forms medium peaks (don’t over whip it).
Put the Maltesers in a sandwich bag and crush them lightly with a rolling pin. You want some large chunks to add texture to the cheesecake.
Fold the cream and Maltesers into the cheese mixture until combined.
Pour the creamy mix over the set base and chill again for 1-2 hours until set. Decorate with any extra Maltesers you’ve not eaten yet.
Serve and enjoy.
Linds Hall runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.
Photographs by Keith Osborn Photography