Ingredients
Base
- 130 grams Butter, unsalted
- 200 grams Digestive biscuits
- 200 grams Maltesers
Filling
- 750 grams cream cheese
- 200 grams sour cream
- 200 grams icing sugar, (why not make your own with 200g raw sugar, blitzed for 10 secs @ sp 9)??
- 2 teaspoons gelatine
- 50 grams Boiling water
- 100 grams Maltesers
Topping
- Maltesers
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I'm cooking this todayRecipe's preparation
Melt butter in TM bowl for 3 mins / 60° / speed 2 making sure that butter is completely melted before moving on to next stage... add biscuits and Maltesers and mix for 15 secs / speed 6, stopping half way to scrape down edges.
Press the mixture over the base of a lined 25cm spring-form tin using the MC. Chill for approx. 30 mins.Add boiling water to a small bowl and sprinkle with gelatine and stir until gelatine is completely dissolved. Set aside to allow to cool.
Add cream cheese, sour cream and icing sugar to TM bowl and mix for 30 secs/ speed 6 (you may need to use the spatula to get the mixture moving in the Thermomix bowl)
Add the Maltesers and the gelatine mixture and combine on reverse / 10 secs / speed 6.
Pour the filling mixture onto the biscuit base and top with as many Maltesers as you feel suit. Press them all down slightly so that they won't try to roll off when you are eating a slice! Chill in the refrigerator for 2-3 hours until the cheesecake is set.
Remove cheesecake from the spring-form tin and serve. Enjoy...
Base
Filling
Tip
This has got to be one of baddest cheesecakes I have ever made - I admit that I probably used way more Maltesers than you need to but of course, it's up to you how bad you want to make this sweet! Enjoy...
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very nice thankyou. I also used the choc ripple biscuites for the base. I also made some in my muffin pan.
This tasted amazing and was so simple to make. I actually used rapadura sugar instead which gave it a slight caramal taste.
Thanks for your recipe, it was a winner amongst my friends... I made a slight variation by using choc ripple biscuits as suggested on another comment, I also used creme fraiche as it's a little more creamy than sour cream.
I found I had to combine the filling ingredients for longer than suggested, so I probably should have had the cream cheese at room temp before adding.
It was a great combo as the maltesers gave the filling a hint of chocolate without it being too rich!
I used chocolate ripple biscuits for the base instead and this recipe turned out great! Set well and tasted delicious. Next time I would prefer the maltesers in the mix to not be as finely chopped so I would decrease the time to mix them in I think. Thanks for sharing!
Made this today was very nice.
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