Maltesers Cheesecake

Method

• step 1

  Place the digestive biscuits in a large sealable freezer bag and crush with a rolling pin to form crumbs.

• step 2

  Melt the butter in a small saucepan over a medium heat. Remove from the heat and add the biscuit crumbs, stirring to ensure they are coated in the butter.

• step 3

  Spoon the crumb mixture into the base of a 23cm springform cake tin and compact with the back of a spoon.

• step 4

  Combine the Philadelphia® cheese with the icing sugar and vanilla bean paste in a bowl and beat together until well combined; set aside.

• step 5

  In a separate bowl pour the double cream and whisk until peaks form. Spoon the cream into the cream cheese mixture and fold gently together adding the crushed Maltesers® and fold gently together.

• step 6

  Spread the mixture evenly over the base and tap the tin lightly on the worktop to ensure there are no air pockets. Place in the fridge for 1 to 2 hours, or until set.

• step 7

  Once set, release the sides of the springform cake tin and place the cheesecake on a serving plate, decorate the top with Maltesers® YUM!