Ingredients:

  • g Digestive Biscuits (or Graham Crackers)
  • g Unsalted Butter, melted
  • g Milk Chocolate, finely chopped (for base)
  • g Maltesers, roughly chopped (for base)
  • g Full-Fat Cream Cheese, softened
  • g Caster Sugar
  • tsp Vanilla Extract
  • Zest of 1 Lemon
  • ml Double Cream (Heavy Whipping Cream), very cold
  • g Gelatine Powder (optional stabilizer)
  • ml cold water (for gelatine)
  • g Milk Chocolate, melted (for drizzling)
  • g whole Maltesers (for decoration)

Instructions:

  1. Line the base of a 23cm springform cake tin with baking parchment and lightly grease the sides.
  2. Blitz biscuits in a food processor until fine crumbs form. If doing by hand, place in a sturdy bag and crush thoroughly.
  3. Gently melt the 115g milk chocolate and butter together. Mix this melted mixture into the biscuit crumbs, then stir in the 50g roughly chopped Maltesers.
  4. Press the base mixture firmly and evenly into the bottom of the prepared tin. Place in the fridge to chill while preparing the filling.
  5. If using gelatine: Sprinkle gelatine powder over the 60ml cold water in a small bowl and allow it to 'bloom' for 5 minutes. Gently heat (do not boil) until fully dissolved and clear. Set aside to cool slightly.
  6. In a clean, chilled bowl, whip the 300ml double cream until stiff peaks form. Set aside.
  7. In a separate large bowl, beat the softened cream cheese, caster sugar, vanilla extract, and lemon zest until completely smooth and lump-free.
  8. Slowly whisk the slightly cooled, dissolved gelatine into the cream cheese mixture until fully incorporated.
  9. Gently fold the whipped cream into the cream cheese mixture in two stages using a rubber spatula, taking care not to deflate the air.
  10. Pour the filling over the chilled base. Smooth the top with the spatula. Cover loosely and refrigerate for a minimum of 6 hours, or preferably overnight, until completely firm.
  11. Once set, gently release the cheesecake from the tin. Drizzle the remaining 150g melted milk chocolate decoratively over the top.
  12. Scatter the 100g whole Maltesers evenly across the surface just before serving.