CRUSHED BISCUITS (I used cookies) | 750g
FULL FAT CREAM CHEESE | 600g
VANILLA ESSENCE | 1tbs
ICING SUGAR | 150g
EXTRA THICK DOUBLE CREAM | 300ml
CRUSHED MALTESERS (for the filling)
MORE MALTESERS TO DECORATE
STEP 1 | Blitz the cookies/biscuits in a food processor until completely crumbed.
STEP 2 | Melt the butter (I did mine in the microwave) and add it to the crumbed biscuits. Mix until the consistency is a damp-sandy mixture and press into your cheesecake tin using your hands or the back of a spoon. (I personally like to place some clingfilm across the bottom to make it easier to move around afterwards) Place it into the fridge to chill until later.
STEP 3 | Whisk the cream cheese, extract and icing sugar until its completely mixed together. I always use my Morphy Richard’s standing mixer to do this.
STEP 4 | Whilst whisking add in the double cream and leave it to mix until the mixture has turned into a much thicker consistency, you should use a higher setting for this. Once you are happy with the thick like consistency you can leave it at that and finish by decorating… or if you want to do what we did you can add a handful of crushed Maltesers and mix thoroughly with a spoon.
STEP 5 | Pour the cheesecake filling over your biscuit base and spread it over until you’re happy. Pop it in the fridge to set for around four hours; I personally like to leave it over night before decorating though.
STEP 6 | Time to decorate! This is totally your choice HOW you do it, however I decided to start from the middle with crushed Maltesers and work outwards until I was happy.
FINAL STEP | Just enjoy it with your friends and family!