– 300g malted milk biscuits
– 125g butter
– 75g malt extract
– 200g icing sugar
– 800g cream cheese
– 300ml double cream
– 300g maltesers
First, using a food processor, pulse the biscuits to a breadcrumb.
Then add in the melted butter and mix together.
Pour out the contents onto a lined cake tin and spread evenly. Set in the fridge for 30 minutes.
For the cheesecake mix, mix together the cream cheese and icing sugar.
Then ripple in the malt extract.
Fold in the whipped double cream.
And finally add in half of the whole and halved Maltesers.
Pour the mix into the tin and spread out evenly.
Add on a little more malt extract and ripple on the top. Allow to set for 3-4 hours, or ideally, overnight.
To finish, sprinkle over the rest of the whole and halved Maltesers.