Maltesers Cheesecake Food

MINI EASTER CHEESECAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 12-holes of a cupcake tin with paper cases (double up if your cases are quite thin). Crush the biscuits in a sandwich bag with a rolling pin or in a food processor, and mix with the melted butter until it looks like damp sand.
• Put a tbsp of the mix into the cases, and use the back of a spoon to pack the mixture in to make a solid base. Bake for 5 mins.
• For the filling, beat the soft cheese and quark with a whisk until smooth. Gradually add the sugar, then the cornflour, until everything is mixed in thoroughly. Slowly whisk in the vanilla and the eggs, and finally fold in the crushed chocolate balls. Divide the mixture between the cases.
• Put in the oven and lower the temperature to 110C/90C fan/gas ¼. Bake for 20-25 mins until the tops are set. Remove from the oven and cool for 5 mins in the tins. Remove from the tin and leave to cool completely. Push the Easter chocolates gently into the top of the cooled cheesecakes, and chill in the fridge for at least 1 hr before serving.

MALT CHOCOLATE CHEESECAKE

Steps:

• Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
• Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
• Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.