White Chocolate Malteser Cheesecake
White Chocolate Malteser Cheesecake
Servings Prep Time
12slices 40minutes
Passive Time
4hours
Servings Prep Time
12slices 40minutes
Passive Time
4hours
Ingredients
Instructions
  1. Using a food processor, add chocolate ripple biscuits & 60g maltesers. Process until a crumb state is achieved.
  2. While food processor is still running gradually pour melted butter into mixture and continue processing until fully combined.
  3. Grease and line with baking paper a 20cm (8 inch) springform baking pan.
  4. Press biscuit crumb mixture on to the bottom and side of the baking pan. Cover with plastic wrap and place in refrigerator for 30 minutes.
  5. Using an electric mixer, add cream cheese and caster sugar to a large bowl and beat until well combined.
  6. Add thickened cream and continue beating until well combined.
  7. Add gelatine to 3 tbps boiling water. Stir until gelatine fully dissolves.
  8. Add gelatine mixture to cream cheese mixture and beat until fully combined
  9. Cut 140g maltesers in half and set aside.
  10. Add white chocolate to a heat proof bowl over boiling water. Stir until chocolate is melted and a smooth mixture is created. Remove from heat and allow to cool slightly.
  11. Add white chocolate and malteser pieces to the cream cheese mixture and beat until just combined.
  12. Pour mixture into springform pan and smooth top of the cake.
  13. Place in refrigerator for several hours to fully set.
  14. Cut 50g Maltesers in half and sprinkle over the top of the cake before serving.

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