Malteser Madagascan Vanilla Cheesecake Recipes

MALTESER & MADAGASCAN VANILLA CHEESECAKE

Steps:

• Line the base of a 10" Round Springform Tin with Parchment Paper. Start melting the butter over a low heat. Crush the Cookies in a large mixing bowl, then add the melted butter. Mix into the Crushed Cookies until mixture is Dark Brown. Press mixture firmly into the base of the tin. Refrigerate for 30 Minutes.
• Gently mix the Cream Cheese, Vanilla, and Caster sugar together in a large mixing bowl. Whip the Double cream until thick, then add to the Cream Cheese mixture. Roughly crush half of the Maltesers into the mixture and gently fold everything together. Remove tin from the fridge and spoon mixture onto the Cookie base. Make sure the mixture is pushed into the sides of the tin. Take the remaining Maltesers, crush them, and sprinkle onto the top of the Cheesecake.
• Return Cheesecake to the fridge, and leave it to set for 3 hours.
• Before serving, use a chefs blow torch to apply gentle heat around the outside of the tin. This will allow the tin to slide away from the Cheesecake easily. Enjoy either on it's own, or with a drizzle of Canadian Maple Syrup.

NO BAKE MALTESER CHEESECAKE

Steps:

• Base line a 9 inch (23cm) round springform cake tin with greaseproof paper or a silicone disc or bake-o-glide.
• For the biscuit base: Melt the butter in a small saucepan over a medium heat or melt in a heatproof bowl in the microwave.
• Blitz the biscuits in a food processor until you have fine crumbs, or put them in a food bag and use a rolling pin.
• Transfer your biscuit crumbs and melted butter into a bowl and mix together, until all the crumbs are coated. Tip the biscuit mixture into your prepared tin and press down firmly into the base, using the back of a spoon. Chill in the fridge while you make the filling.
• For the cheesecake filling In separate heatproof bowls melt the milk and dark chocolate over a saucepan of gentle simmering water (making sure the water does not touch the bottom of the bowl). Alternatively you can melt your chocolates in the microwave in short 30 second bursts, stirring between each interval until melted. Once your milk and dark chocolate have been melted set aside to cool slightly while you carry on with the filling.
• In the bowl of your stand mixer put the mascarpone, cream cheese, icing sugar, malteser hot chocolate and vanilla extract and mix together until smooth.
• Divide your cream cheese mixture between 2 bowls and set aside.
• Whip your double cream until thickened, and divide evenly into the bowls of cream cheese and fold in until everything is combined.
• Next add the cooled melted chocolate, stir the dark chocolate into one bowl and the milk chocolate into the other.
• Add your chopped and whole maltesers and quartered buttons into each of the milk and dark chocolate cheesecake filling. 50g Chopped Maltesers + 20g Whole Maltesers + Half a bag of Chocolate Maltesers Buttons in each of the bowls.
• Spoon the dark chocolate cream cheese mixture on to the biscuit base and chill for 15-20 minutes, then top with the milk chocolate cream cheese mixture and smooth over the top. Chill your cheesecake over night.
• For the topping and decoration Put your malteser spread in a small heatproof bowl, and heat in the microwave at 50% for 10 - 20 seconds, so it is easier to spread on the top of your cheesecake.
• Dot your Maltesers and Teasers around the outside of your cheesecake. Sprinkle your small chopped pieces of the Teaser chocolate bar in the middle and add a few extra Maltesers and Malteser Buttons.