Malteser Cheesecake

A delicious recipe prepared by Jalapeno
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Nutrition Facts

Serving Size1 slice
Number of Servings10
Amount Per Serving
Calories from Fat90
% Daily Value*
Total Fat 57.1 g 88 %
   Saturated Fat 22.9 g 114 %
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat0 g
Cholesterol 130 mg 43 %
Sodium 340 mg 14 %
Potassium 0 mg 0 %
Total Carbohydrate 55 g 18 %
   Dietary Fiber 0 g 1 %
   Sugars27 g
   Other Carbs0 g
Protein 8.0 g 16 %
Vitamin A 26 %
Vitamin C 0 %
Calcium 6 %
Iron 6 %
Vitamin D 0 %
Vitamin E 0 %
Vitamin K 0 %
Thiamin 0 %
Riboflavin 10 %
Niacin 0 %
Vitamin B6 3 %
Folic Acid 0 %
Vitamin B12 6 %
Biotin 0 %
Pantothenic Acid 3 %
Phosphorus 10 %
Iodine 0 %
Magnesium0 %
Zinc3 %
Selenium0 %
Copper0 %
Manganese0 %
Chromium0 %
Molybdenum0 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

List of Ingredients

Recipe Description

For the base:
100g digestive biscuits
200g Maltesers
125g melted butter, plus extra for buttering the pan

For the filling:
800g cream cheese
200ml sour cream
200g icing sugar
Couple of drops of vanilla extract
100ml double cream
150g roughly crushed Maltesers extra whole ones to decorate the top if desired.

For the base: Butter a 20 cm spring form pan with melted butter.

Whizz the base ingredients in a blender until they are like fine breadcrumbs.

Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan. Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 mins to firm up.

For the topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined.

In another bowl whisk the double cream until to a medium peak.

Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together.

Add the crushed Maltesers and fold to combine.

To assemble: Take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps.

Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the Maltesers into the topping if using. Cut and serve.

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