20Oreo Cookies (2 packs) 230g (8oz) malted milk biscuits
5tbsp(65g) unsalted butter, melted
For the filling
240ml(1 cup) double cream (at least 40% fat)
600g(1.3 lbs) full fat cream cheeseor mascarpone cheese
2tspvanilla bean pasteor vanilla extract
125g(1 cup) icing sugar
3tbspmalted milk powder(Horlicks or Ovaltine)
250g(1 ½ cups) milk chocolate chips
100g(3 ½ oz) Malteser Chocolate Spread
For the topping
100g(3 ½ oz) Malteser Chocolate Spread
Maltesers or Malteser Buttons / Trufflesto decorate
Make the crust
Line the bottom and sides of a 20cm (8 inch) springform cake tin with baking paper. Lightly mist the tin with cake release spray (I swear by PME cake release) to help the paper stick.
Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin. Mix with melted butter until it the cookie crust resembles wet sand.
Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.
Make the filling
Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little.
Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).
Put the cream cheese, icing sugar, malted milk powder (such as Horlicks or Ovaltine), melted chocolate and vanilla bean paste in a large mixing bowl (or the bowl of your stand mixer).
Beat on low speed to combine the ingredients, then increase speed until the filling is smooth.
Add the whipped cream and beat it into the filling on low speed setting. If your cheesecake filling is looking a bit too slack you might want to FOLD the cream in using a spatula.
Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.
Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.
Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
Microwave the Malteser chocolate spread for 30-40 seconds and stir it to loosen. Spread it over the top of the chilled cheesecake to cover.
Use a small sharp knife to chop the Maltesers – you want some smaller pieces and some half spheres. Pile these on top of the cheesecake while the chocolate spread is still fresh so they stick.
Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices... Keep any leftover cheesecake in the fridge for up to three days.
TIPS FOR THE PERFECT NO BAKE CHEESECAKE
• Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be creamier and easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently!
• Always use full-fat cream cheese - this is NON NEGOTIABLE! The higher the fat content will help your cheesecake to set in the fridge. Philadelphia cream cheese is a good option but if you can find cream cheese with higher fat content that’s even better. I used Longley Farm Yorkshire cream cheese which was beautifully thick with a pleasant tang. Alternatively use Mascarpone cheese in your Malteser Cheesecake.
• Use double (Heavy) cream. Unlike the cream cheese, the cream needs to be cold to whip properly. Whisking at medium speed allows you better control so that you can avoid overwhipping.
• Use a springform cake pan or a loose bottom cake tin for easy removal.
• Allow time for the cheesecake to set – at least 6 hours but preferably overnight. Cheesecake is the perfect make ahead dessert if you are entertaining!
• Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges.