The lighter way to enjoy cheesecake

10 Sep

Last week was a work colleague’s birthday – and everybody knows you can’t celebrate a birthday without cake!

Richard, however, said he preferred cheesecake, something I learnt by asking a not-so-subtle question which went totally unnoticed by him (and all the other blokes in the office)!

Since he’s always buying Maltesers – he can’t walk past them without buying them – I decided it had to be a Maltesers cheesecake!

The recipe came from the Good Food Network website and oh my it was delicious (although my icing skills could do with some work)!

In case you want to give it a go, here’s the recipe:

Ingredients

For the base:
125g melted butter, plus extra for buttering the cake tin
100g digestive biscuits
200g Maltesers

For the topping:
800g cream cheese
200ml soured cream
200g icing sugar
2 drops vanilla extract
100ml double cream
150g roughly crushed Maltesers, plus extra whole ones for decoration

Method

1. Butter an 8 inch spring form cake tin with melted butter then leave to one side until needed.
2. For the base, whizz the base ingredients in a blender until they are like fine breadcrumbs (or, if like me your blender decides to break at THE worst possible time, bash to pieces using the end of a rolling pin)
3. Pour the crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the cake tin.
4. Press it down so it is level and compact using the back of a large spoon then put the tin in the fridge for a good 30 minutes to firm up.
5. For the topping, put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined.
6. In another bowl, whisk the double cream until it forms medium peaks. Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together. Add the crushed Maltesers and fold to combine.
7. To assemble, take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps (I actually forgot this bit and it turned out fine but do it just in case)
8. Place in the fridge for an hour or two to set (I left it overnight just to be on the safe side). Once ready to serve, remove from the fridge and press the Maltesers in to the topping if using.
9. Enjoy!

I would definitely recommend you have a go, although it is quite sweet so you probably won’t want more than one slice.

Happy baking!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: