This cheesecake is so good and creamy. It’s with Maltesers and Nutella – a perfect combination. Here is the recipe:
Ingredients
Biscuits bottom:
250 g Digestive biscuits
1/2 bag of Maltesers
120 g of butter, melted
Cream cheese filling:
400 g of Philadelphia or another neutral cream cheese
4 tablespoons. nutella
100 g powdered sugar
1 tsp. vanilla sugar
5 dl heavy cream
1/2 bag of Maltesers, chopped
Toppings:
1 bag of Maltesers
Approach
Biscuits bottom:
Chop biscuits and maltesers in a food processor, so they are perfectly painted. Melt the butter and mix well with the biscuits for a uniform mass. Pour the biscuit into a cake shape (my shape is 23 cm in diameter). Squeeze the mass well into the bottom and put the cake shape in the fridge while making the cream cheese filling.
Cream cheese filling:
Whip cream cheese, vanilla sugar, powdered sugar and nutella in a bowl. Whip the heavy cream in another bowl. Turn the whipped cream into the cheese cream and stir the chopped Maltesers in. Cover the inside of the spring mold with baking plastic and spread the cream cheese on the biscuit base. Put the cake on the fridge for 4 hours or overnight.
Free the cake from the cake shape. Decorate the cake with Maltesers. Bon appetite!
Utsökt! ?? Första gången jag bakade så använde jag Suffeli Puffeli istället för Maltesers och det fungerade riktigt bra! ?? Nu när jag har bakat den för andra gången så använde jag Maltesers och skillnaden är betydlig. Superlätt att baka och en suverän kaka att bjuda på, vardag som fest! ☺️