I remember at a place I was pastry chef we had a staff shop, the head chef would bring me all the sweets that were going out of date to use up, there were snickers, mars bars, M & M’s and the occasional crunchie.
One day he bought me bags of maltesers , well I’ve made a baked honeycomb cheesecake before, so decided this wouldn’t be much different, boy was I wrong…it was BETTER ! 😉
I serve it simply with a warm chocolate sauce and yes, you guessed it more maltesers that have been crushed.
I use a sponge base on this one, as its rich enough without a buttery sweet base, a former head chef I worked for introduced me to baked cheesecakes with a sponge base, apparently it comes from the Florida.
The sponge I use is a slice of Genoese, a must for all pastry chefs and has many uses as the base for mousses, gâteaux and of course cheesecakes 🙂 You can make one cake then take the slice you need and freeze the rest, this is best made in advance before you make the cheesecake filling.
One tip is to chill the maltesers to stop them completely melting during baking, they get a bit misshapen but still retain the crunch
You will need-a 10 inch loose bottom cake tin
will power not to eat all the maltesers before you use them
A good dental plan ( you’ll need it after eating all this)
INGREDIENTS- GENOESE ( you will need a 8-9 inch cake tin lined with baking parchment)
4 large eggs
125g castor sugar
125g plain flour
25g melted and cooled butter
Pre-heat your oven to 160c
whisk the eggs and the sugar until they form thick creamy foam, and it’s almost white in texture, if you drizzle the mixture off the whisk over the surface and it stays on the surface for a few seconds in ribbons then its ready (this is known the “ribbon stage”)
Fold in the flour slowly , then gently pour in the melted butter whilst folding it in at the same time.
Place in the lined baking tin and bake for about 30 mins or until its well risen, has a nice golden colour, and is springy to touch.
Leave to cool, then wrap in cling-film, store in fridge or freezer until needed.
700g full fat cream cheese (Philadelphia is the best )
150g castor sugar
3 eggs – medium to large
2 tsp of vanilla essence, or the seeds scrapped from one vanilla pod.
100g full fat creme fraiche.
4 small bags of maltesers (Chilled in the fridge for at least an hour)
Have ready your loose bottom cake tin lined with parchment. place a 2cm slice of your previously prepared genoese sponge on the bottom.
Pre-heat your oven to 160c.
Place cheese and sugar in a bowl and cream together, then add the cornflour and beat in.
Fold in the cream fraiche, then the maltesers.
Pour mix in to tin on top of sponge base & bake for 45-50 mins until it’s a light golden brown on top and set to touch.
© The cake-shaker 2011
FOR THE TOPPING – GANACHE SAUCE
200ml double cream
350g dark chocolate
an extra bag of maltesers, crushed.
In a heat proof bowl gently melt over a pan of simmering water, until chocolate and cream are melted together to form a shiny sauce
TO SERVE: finish off this naughty dessert by pouring chocolate sauce over each portion, and top with crushed maltesers…then scoff !! 🙂