RECIPE

Maltesers Chocolate Baked Cheesecake with Fudge Sauce

Name: Maltesers Chocolate Baked Cheesecake with Fudge Sauce
Cook time: 60 minutes
Total time: 60 min
Yield: 16
Ingredients: 118 g (1 cup + 2 tbsp) chocolate cookie crumbs; 12 g (1 tbsp) caster sugar; 45 g (3 tbsp) unsalted butter, melted; 50 g (1/2 cup) Maltesers; 500 g (16 oz) block-style plain low-fat cream cheese; 107 g (1/2 cup) caster sugar; 2 eggs; 10 mL (2 tsp) vanilla extract; 1 mL (1/4 tsp) salt; 10 g (3 tbsp) unsweetened cocoa powder; 22 g (2 tbsp) caster sugar; Pinch salt; 15 mL (1 tbsp) fancy molasses; 2 mL (1/2 tsp) vanilla extract; 50 g (1/2 cup) Maltesers, divided

maltesers baking cheesecake resize desktop 1360x583

TIME

60 minutes

INGREDIENTS

15 items

MAKES

16 servings

This decadent cheesecake is jazzed up with a simple homemade malt fudge sauce.

INGREDIENTS

Crust:

118 g (1 cup + 2 tbsp) chocolate cookie crumbs
12 g (1 tbsp) caster sugar
45 g (3 tbsp) unsalted butter, melted

Filling:

50 g (1/2 cup) Maltesers
500 g (16 oz) block-style plain low-fat cream cheese
107 g (1/2 cup) caster sugar
2 eggs
10 mL (2 tsp) vanilla extract
1 mL (1/4 tsp) salt

Fudge Sauce:

10 g (3 tbsp) unsweetened cocoa powder
22 g (2 tbsp) caster sugar
Pinch salt
15 mL (1 tbsp) fancy molasses
2 mL (1/2 tsp) vanilla extract
50 g (1/2 cup) Maltesers, divided

Recipes crafted for gatherings and sharing with others

1
Preheat oven to 180°C/350°F/Gas 4.
2
In medium bowl, stir together cookie crumbs and sugar until combined. Stir in melted butter until evenly coated. Firmly press crumb mixture into bottom of 18 cm (7-inch) springform cake tin.
3
Bake for 10 to 12 minutes or until toasted and crisp. Let cool completely. Reduce oven heat to 170°C/325°F/Gas 3.

4
Coarsely chop Maltesers and set aside.
5
In medium bowl, using electric hand mixer, beat cream cheese and sugar until light and fluffy. Beat in eggs and vanilla until incorporated. Fold in chopped Maltesers. Spread mixture over prepared crust.
6
Bake for 40 to 45 minutes or until cheesecake is set but jiggles slightly in centre. Run paring knife around inside edge of tin. Let cheesecake cool completely in tin on wire rack. Refrigerate for at least 3 to 4 hours or until completely chilled.

7
In small saucepan, whisk together cocoa powder, sugar, and salt. Whisk in 60 mL (1/4 cup) water, molasses and vanilla. Bring mixture to a boil set over medium heat, whisking until sugar and cocoa have dissolved. Reduce heat to low. Cook, stirring frequently, for 5 to 8 minutes or until mixture has thickened. Let cool completely.
8
Chop half the Maltesers balls in half. Just before serving, remove cheesecake from tin and transfer to serving plate. Drizzle with malt fudge sauce. Garnish with chopped Maltesers and whole Maltesers. Cut into slices to serve.
Tip
Substitute chocolate cookie crumbs with graham wafer crumbs or digestive biscuit crumbs if preferred.