Ingredients
The following ingredients have 11 Servings
- 200g/7oz digestive biscuits
- 75g/2½ oz unsalted butter
- 400g/14oz full-fat cream cheese, at room temperature
- 300g/10½ oz mascarpone, at room temperature
- 200g/7oz icing sugar, sifted
- 1 tsp vanilla extract
- 100g/3½oz malted milk balls (optional)
Instruction
- Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
- Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping.
- Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
- Place the malted milk balls in the sealable freezer bag and close. Knock the malted milk balls with a rolling pin to just break them apart. Fold half of the crushed malted milk balls into the cream cheese mixture until thoroughly combined.
- Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
- When ready to serve, sprinkle the remaining crushed malted milk balls over the top of the cheesecake. Release the catch of the springform tin carefully, then slice and serve.
