A rich and creamy, malty, decadent and delicious Easter Day Lunch Desert!
- 250 Gms malted milk biscuits ( Tesco do a good one)
- 170 Gms icing sugar
- 2 X 180 Gms tubs Philly cheese full fat
- 2 X 250 Gms tubs of mascarpone cheese
- 2 X packets malteser bunnies
- 75 Gms unsalted butter
- 3 X tablspns about 50 mls malt extract ( zab)
- Tspn cocoa powder
- Few choc mini eggs to decorate
Firstly, line a 9" Spring form baking tin with cling film. This makes it so much easier to remove from tin.
Put malt biscuits into food processor and blitz. Or put them in a large plastic zip lock bag and crush with rolling pin.
Melt butter then slowly pour into biscuit mixture and mix through thoroughly.
Tip mixture into prepared baking tin and level out pressing down firmly to set.
Refrigerate biscuit base for at least ten minutes to set.
In a separate bowl add all cream cheese and combine using hand mixer.
Then add sieved icing sugar spoonful by spoonful to combine making sure there are no lumps. Good to taste as you add so you don't make it too sweet.
Then add malt extract spoon by spoon to your taste. Ensure its all whizzed in and mixture is light and fluffy.
Remove biscuit mix from fridge.
Spoon a third of cheese mixture on top of biscuit base and even out.
Take each bunny making sure the face is pointing into tin side and place then around side evenly spacing them.
You could buy more bunnies and totally cover side with them. Lightly press into cheese mixture to anchor them in place.
Then pile all the remaining cheese mixture into tin taking care not to dislodge bunnies. Level out and make sure mixture covers bunnies.
Lightly dust top with cocoa powder then place a few eggs in middle to finish off.
Refrigerate for at least four hours. Then carefully remove from tin. Peel away cling film and devour.
Cheesecake will keep for couple days as long as its kept in fridge.