or, a no-bake maltesers cheesecake
I saw the recipe on this blog the other day and it reminded me of when I was studying in England, (3-4-5-10 years ago, no more, I swear) and we had an assignment to promote maltesers, so we had to prepare a small advertising campaign or something like this (I can’t remember more details, I guess the information was on those brain cells that have been destroyed / replaced by new information throughout the years). We ate several bags of maltesers trying (unsuccessfully) to brainstorm and come up with some good ideas .. anyway ….we managed to get a decent grade and pass the class, but I don’t think I’ve put a malteser in my mouth ever since.
Flash forward to this week …. I saw this recipe and it “clicked” because I wanted to make something for my mom’s birthday, but not something too elaborate that will require me spending 5 days and nights in the kitchen, and not too chocolatey, because I have been making too many sweets with chocolate lately. It was also a good opportunity to broaden my “repertoire” and try something new (translation: I did not have time to make the super-duper cake , I saw in a well known pastry publication).
And voila, the result.
A crunchy and yummy vanilla cheesecake with maltesers, which we will call from now on a Malteese cake ….. (as soon as I popped one malteser in my mouth, the brainstorming began).
A few words about the recipe:
· Easy and quick, tasty and refreshing, definitely a winner
·The butter in this recipe is thrown cold in the food processor, along with the crashed cookies (it all comes together like a crumble), but there are variations out there that require you melt the butter and mix it with the cookies. I have not tried the latter method, so I don’t know if it works best.
· The original recipe calls for a 23cm/9″ round spring form pan, but I used my square brownie pan (20cm/8″) which was lined with greaseproof paper hanging from the sides,to make it easier to pull it out before serving.
recipe from here The one with all the tastes
(or a no bake cheesecake with maltesers, for those who didn’t bother reading all the stuff above)
200 grams.chocolate sandwich cookies
100 grams. butter
250 grams. heavy cream (35% fat)
2 tsp vanilla
200 grams. cream cheese (I used Philadelphia)
100 grams. confectioners sugar
2 packages (2×37 g.) Maltesers
Put the cream in a bowl and beat with the mixer (whisk attachment), on high speed until thick (to resemble the texture of yogurt).
In a separate bowl, beat with the mixer on medium speed, the sugar with the cream cheese until light and fluffy. Add the vanilla and beat some more. With a spoon or spatula, add the whipped-cream to the cream cheese mixture, little by little little and stir/fold gently until incorporated.
Put 1 pack of maltesers in the food processor and pulse a few times until crashed. Gently fold them in the cream/cheese mixture.
Put the bowl with the filling in the fridge to firm up, while you make the base.
Crash the cookies in a food processor.
Add the butter and continue beating until it all comes together (it will resemble a crumble mixture).
Press into pan with the back of a spoon or your fingers. (if it sticks on your hands, put it in the freezer for 2-3 minutes).
To assemble, pour the cream mixture over the base and spread it around evenly. Bang the tin on the work surface a couple of times to make sure that there are no gaps. Refrigerate for at least 3 hours to firm up and before serving it, decorate with the rest of the Maltesers.
judges’ rate: 9.45 (I hope they were not telling me the time, instead)