You can never have too much cake on a blog in my opinion, and lately mine has shown far too little love to all things sweet and naughty. I really love baking, so blogging about baking needs to become much more of a thing! I've recently found love for coffee and walnut cake, so expect to see that very soon once I've decided on which is the best recipe, but today, we're talking cheesecake - chocolatey, creamy, amazing, malteser cheesecake. With no baking required, this chocoholic's dream is dangerously easy to whip up...
My recipe is mostly based on this one from Good Food Magazine, but I changed a few things here and there to fit what I wanted to make. It's a super indulgent recipe, so probably best reserved for special occasions, and when you have a crowd of people who can help you demolish the lost, because trust me, there's no resisting these left overs!
You will need
- 200g Sainsbury's chocolate chip digestive biscuits
- 100g salted butter
- 5 tbsp caster sugar
- 600g Philadelphia or own brand full fat soft cheese
- 300ml double cream
- 300g white chocolate
- 200g milk chocolate
- 1 sachet of chocolate Horlicks
- 88g bag of maltesers
Start out by greasing the botton and sides of a large, loose bottomed cake tin, and set it to one side.
Melt your 100g of slated butter in the microwave. Put yor biscuits in a blender and crush to crumbs, then add two tbsps of caster sugar and the melted butter and mix until well combined. Press the biscuit mixture into the base of your cake tin until you have an even layer, and pop it in the fridge.
To make your cheesecake, take two bowls - one for the white chcocolate mixture, and one for the milk chocolate. Put 300g of cream cheese and 150g of double cream in each bowl. Take the bowl which will be for your milk chocolate mixture, and add to that 3 tbsp of caster sugar, and 2 tbsps from your sachet of chocolate Horlicks powder and mix.
Then, melt your chocolate seperately. You can do this in a bowl over hot water, or use a microwave on its lowest setting to melt the chocolate slowly and carefully - don't be tempted to whack up the heat or your chocolate will burn.
Once the chocolate has melted, add the white to one bowl and the milk to the other and beat both until smooth with a fork, or using a mixer if you can be bother will all that washing up... Make sure they're smooth with no lumps.
Take your tin containing the cheesecake base out of the fridge, and start layering up your cheesecake. First pile on the milk chocolate mixture - you're looking to get an even and smooth layer. Then pour the white chocolate layer gently on top, and blend it out to the edges of the tin and smooth it out on top.
Lastly, decorate with the Maltesers, and then leave the cheesecake in the fridge for at least 5 hours to firm up. I'd recommend covering it with foil in case there are any strong smells in your fridge which could be absorbed by the cheesecake and would affect the flavour. And that's it - it couldn't be easier!
Up next, Coffee and Walnut cake - any other suggestions or requests?