My husband's favourite naughty delight is maltesers. So it was only fitting that for his birthday, I wanted to make a malteser-based dessert.
With a box of maltesers and cream cheese in the fridge, I settled on a malteser cheesecake made with a dash of yoghurt for tang.
- ½ pack of digestive biscuits
- 100g maltesers
- 100g butter
- 250g cream cheese, room temperature
- 80g Greek yoghurt
- ¾ cup icing sugar, sifted
- ½ cup double cream
- 100g maltesers, crushed
- 1 tablespoon malteser spread
- Extra maltesers to serve
- Crush the digestives and matlesers in a food processor
- Melt the butter and add to the crushed biscuit mix
- Push into a greased spring form cheesecake tin around 15cm in diameter until evenly spread out – keep to the bottom only, not up the sides
- Place in the fridge for 30 minutes
- Meanwhile mix the cream cheese, yoghurt and icing sugar together until smooth
- Split the mixture into two
- Add malteser spread to one part of the mixture and crushed maltesers to the other part
- Whip the cream until thick and firm
- Split the cream into two and carefully fold into each cream cheese mixture
- Place the darker filling at the bottom and top with the lighter malteser crushed layer
- Place in the fridge for 3 hours or overnight
- Just before serving cover with maltesers – crushed or whole
This light and surprisingly balanced dessert will please all malteser lovers.
Fun farewell yoghurt fact: Adelaide's very own The Yoghurt Shop supplies yoghurt across five countries and in over 2,000 retailers - amazing South Australian story!
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