Malteser Cheesecake Recipe | Cupcake Jemma

[Music] hi guys welcome back to crumbs and doilies in Soho where today I'm gonna show you a really delicious dessert this is based on one of my favorite for confectionery items which is Maltesers if you don't know what they are they are little crispy multi chocolate covered balls and they are delicious and I have actually given you a recipe for one of our biggest selling cupcakes already which is the malteaser cupcake both on the channel and in my book the cake bit which you can get from my website cupcake Gemma com if you haven't got it already you can also buy signed copies there just rang anyway I thought everyone loves Maltesers so what else can we do with more teasers and I have created the most delicious cheesecake hits and malteaser cheesecake it's so so simple to make you're going to love it and I'm gonna start with the buttery biscuit base now normally you would make the buttery biscuit base for cheesecake with something like graham crackers or digestive biscuits but to boost the multi nurse of these I'm actually using one of my favorite old-school biscuits which is a malted milk and if you've never seen those before maybe because they're not available in your country they're these little guys and they are classic they're usually in like a Christmas biscuit tin and they're just a little bit more multi than normal but if you can't find these digestives and graham crackers will work as well I would just up the molt powder which I'll get to you in a minute just to boost the maltiness yum yum yum anyway I've got 200 grams of that which I've already pulverized in the food processor and so that I'm going to add 50 grams of crushed Maltesers YUM and I'm also gonna add the 20 grams of Horlicks now Horlicks is a Maltese drink powder you traditionally make this with milk just with hot milk you might not be able to find it where you're from or it might be called something different where you're from so just look for a motor drink powder but don't get one that has chocolate added because that will just make this whole thing completely different so I've got 20 grams of that and then I'm gonna add a pinch of salt and then lastly I have 60 grams of melted butter and as usual with a buttery biscuit base you want to mix that until it kind of resembles a wet sand consistency that's looking ready to roll so now I'm going to dump this into my tin and I'm using a 9-inch springform tin you can use a not springform but it's best to have something with a loose bottom just so you can get it out easily and I'm going to dump it all in and press it out [Music] so when it's really tightly packed and as level as possible that is your buttery biscuit base ready and all we need to do for this is to pop it into the freezer for about 10 minutes or into the fridge for a bit longer but since the next bit doesn't take very long you might want to stick it in the freezer so the next bit is making the Cheesecake mixture which is again super duper simple very few ingredients and this can be whipped up in no time at all so obviously we need cream cheese for that I have 700 grams of cream cheese which is an awful lot but this is going to be quite a big cheesecake so don't freak out too much I've also got 85 grams of icing sugar and 40 grams of Horlicks so just put those both in I'm also going to add just a small pinch of salt at this point and that's it for the base cheesecake mix and I'm just going to use a hand whisk to whisk that all together now you'll find it when you add sugar to cream cheese it tends to kind of loosen it a little bit so you might find that this doesn't stiffen up very much but that's okay because we're also going to lighten the entire mixture with a bit of double cream and what that's going to do is just lighten up a bit but also help it to set in the fridge so I've got 210 grams of double cream and I'm just going to whip that to a sort of light peak [Music] [Applause] that should do it now I'm going to just put that into the cheesecake mixture and then lastly just give it one final whizz with my mixer just to make sure it's all really well incorporated and a really nice consistency [Music] okay so that's the basic cheesecake mix and you're probably thinking well up a bit boring where's the malteaser where the chocolate well it's going to get a bit more interesting because we're gonna do two different layers one's gonna be a crush multi the flavours layer and the other is going to be a milk chocolate so I'm just using my double cream bowl just for ease I'm going to separate half as my mixture and into the first one I'm going to put my crushed Maltesers and I have a hundred grams of those just give that a good mix until it's all thoroughly combined and what I love about this layer is all the little nugget each on key bits of chocolate because it looks kind of speckled yum so leave that to one side and now you can deal with the other bit and I have 100 grams of melted milk chocolate if you want to have this a bit more intense you can use dark chocolate even goes for a 70% why not but I quite like the kind of candy bar element of the milk chocolate so I've got 100 grams of that which is already melted I'm gonna mix that in and just to ensure this mixes really well I'm gonna go back to my hand mixer and give a little blast [Music] [Music] hmm this already looks and smells pretty tasty so I reckon that in that time my buttery biscuit base has solidified enough we can get building this guy so I'm going to go in first with the multi the layer but feel free to do the other way around it's your prerogative so just dump it in and then with a palette knife just level it out so I managed to get it pretty flat with my palette knife but you'll see that there's a bit of a mess going on around the edge and the best way to clean that up is with a small rubber spatula that I found so just go around the mess and scraping this mess away so that's going to give you really nice crisp even layers when you cut through this guy and so now that you've got a nice even one you can put the next layer on which is the milk chocolate cheesecake [Music] so again do the same thing as before just to make sure that you've got really nice clean lines on the edge alright that's looking lovely and neat and tidy now you can leave it at that if you want but I think I'd like to add a little bit more drama so I'm going to put a layer of ganache on the top so I'm doing a milk chocolate ganache just to kind of tie in with my like candy bar theme and I've got 150 grams of milk chocolate and use good quality milk chocolate if you can find it and then 75 grams of double cream which I'll just pour on top and then that needs to go into the microwave first of all for 30 seconds then give it a stir and hopefully I love them all melted [Music] okay it's looking pretty good but I think it still needs another 10 seconds [Music] hmmm lovely so this now just needs to be poured directly on top of your cheesecake and then a little bit of leveling out with a palette knife is so tasty looking so now I'm just gonna finish it off with some bashed-up Maltesers I have just literally I put these in a bag and just bash them with a rolling pin I wanted big chunky bits so that you get more malteaser for your slice mmm this looks absolutely delicious already but it's not quite ready to eat yeah because it needs to set so I'd recommend putting this into the fridge for minimum 2 hours 2 to 4 hours is perfect or if you even got time to do it overnight so into the fridge it goes [Music] Oh guys it's a multi zur cheesecake eating time so I'm ready with my knife this looks absolutely fantastic after a couple of hours in the fridge so let's get inside now I think I might have make myself the biggest light in the whole wide world I definitely don't need to eat all this but luckily there's a few people in the room that my tabs are gonna have a go as well let's have a little taste though mmm those layers are brilliant and really neat and tidy as suspected let's go YUM oh yeah that is so nice multi creamy not G chocolatey just like a real Maltese man oh that is so nice and I think it would be also really nice if you did use a different kind of chocolate a little bit more intense for a sort of dinner party vibe and this will probably feed I'm gonna say sixteen to twenty people it's a big cheese cake if you want to reduce the amounts just to go half and maybe do it in a six inch tin that would be just fine you might have slightly thinner layers but because this is a refrigerated one and we're not relying on an oven to make it rise or anything you can get away with doing both most things and if you're just it but yeah this is really really yummy please do have a go make sure you tag me on instagram using hashtag cupcake Gemma and don't forget to go and check out my website if you haven't got my book the cake book already as discussed in the beginning and I'll be back next week so I'll see you then back [Music] [Music]

Channel: CupcakeJemma

Views: 331,962

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, new york, dessert, doughnuts, cookies, chocolate chip, levain bakery, chocolate chip cookies, new york cookies, levain, raspberry white chocolate, caramelised chocolate, cheesecake, maltesers, milk chocolate, buttery biscuit base

Id: SJfLOBNiw2A

Length: 11min 23sec (683 seconds)

Published: Thu Apr 09 2020