Crunchie & Malteser Cheesecake #desserts #cake

No-prepare and absolutely scrumptious, our Crunchie and Malteser Cheesecake is the ideal pastry for any event (yet be cautioned… it's very addictive!).

One of my supreme most loved things on the planet to make is a cheesecake. Indeed, it's likely my number 1 top choice. I love, love, LOVE cheesecake! I believe any reasonable person would agree that this Crunchie and Malteser Cheesecake could be the most scrumptious thing to ever cross my kitchen seat. Not. Indeed. Misrepresenting.

Initially I'd intended to make a past (and still absolutely delightful) honeycomb cheesecake… however then I saw a case of Maltesers… and it is highly unlikely you can disapprove of the blend of Crunchie bars AND Maltesers… TOGETHER!!! Thus turned into this Crunchie and Malteser Cheesecake… a no-prepare dessert that you're not going to need to impart to anybody (not even your closest companion or hubby – it's that acceptable!).

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Ingredients

• 250 g packet chocolate ripple biscuits, or any plain chocolate biscuits
• 80 g butter, melted
• 300 ml cream, lightly whipped
• 500 g cream cheese, room temp
• 1/2 cup caster sugar
• 3 tsp gelatine dissolved in ¼ cup water (see note)
• 100 g Maltesers
• 2 X 50 g Cadbury Crunchie bars, chopped
• extra Maltesers and Crunchie bars, to decorate (optional)

Instructions
Conventional Method

1. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
2. Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
3. Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
4. Add the melted butter and mix until well combined.
5. Press the mixture firmly into the base of the pan and place into the fridge.
6. Whip cream and set aside.
7. Dissolve gelatine in water (see note). 
8. Beat the cream cheese and caster sugar together until smooth and creamy.
9. Add the cooled, dissolved gelatine to the mix and beat until well combined.
10. Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture.
11. Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
12. Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
13. Before serving, decorate with extra Maltesers and Crunchie bars. 

Thermomix Method

1. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
2. Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
3. Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
4. Press the mixture firmly into the base of the pan and place into the fridge.
5. Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
6. Dissolve gelatine in water (see note). 
7. Beat the cream cheese and caster sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
8. Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
9. Fold the whipped cream, Maltesers and chopped Crunchie bars through the cream cheese mixture.
10. Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
11. Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
12. Before serving, decorate with extra Maltesers and Crunchie bars. 

Notes

To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 

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