Ingredients:

  • g Digestive Biscuits (finely crushed)
  • g Unsalted Butter (melted)
  • g Maltesers (roughly chopped, for base)
  • g Full-Fat Cream Cheese (softened)
  • g Icing Sugar (sifted)
  • ml Double Cream (very cold)
  • tsp Vanilla Extract
  • tbsp Lemon Juice (freshly squeezed)
  • g Whole Maltesers (for decoration)
  • g Milk Chocolate (chopped, for drizzle)

Instructions:

  1. Crush digestive biscuits into fine crumbs using a food processor. Transfer to a bowl.
  2. Melt the butter gently, pour it over the biscuit crumbs, and add the roughly chopped Maltesers. Mix thoroughly until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the base of a lined 23cm springform tin. Place in the fridge to set for at least 30 minutes.
  4. In a separate, chilled bowl, whip the very cold double cream until stiff peaks form. Set aside.
  5. In a large bowl, beat the softened cream cheese, sifted icing sugar, vanilla extract, and lemon juice until completely smooth.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, maintaining the lightness.
  7. Spoon the filling over the chilled biscuit base and smooth the top.
  8. Gently press about 50g of the reserved whole Maltesers into the top surface of the cheesecake filling.
  9. Cover lightly and chill in the refrigerator for a minimum of 4 hours, or preferably overnight, until completely firm.
  10. Once set, melt the milk chocolate gently until smooth. Drizzle artfully over the top of the cheesecake.
  11. Scatter the remaining whole Maltesers over the chocolate drizzle just before serving.
  12. Release the Malteser Cheesecake from the tin carefully and slice to serve.