I heard a Cardio-Vascular Surgeon say once “The best way to a woman’s heart is through the rib cage”. As I lack the surgical skills of my old colleague, I must rely on my Cheesecake recipe. It never fails to delight my sweet-toothed wife and in fact, I’m afraid to take the finished product out in public in case it induces a Benny Hill-esq type of chase and due to my disability, the women (and possibly men) wouldn’t take long to catch me.
Seriously though. My daughter, Katie, wanted to use some vanilla extract in the Mascarpone Cheese. I understood where she was coming from, however, I wanted three separate experiences from this beauty. I wanted the Crunchy and salty takeaway from the base, followed by the rich creamy experience of the Mascarpone and not least of all, the lightness and chocolate mix from the confectionary topping. By all means, personalise your experience some vanilla essence if you wish, but personally I prefer the contrast in taste and texture in what was provided. The process of making this cheesecake also involves a lot of smashing things with a rolling pin, so ideal after tolerating your colleagues at the office.
200g Plain Digestive Biscuits
200g Milk Chocolate Digestive Biscuits
125g Unsalted Butter
A Pinch of Salt
750g Mascarpone Cheese
300g Maltesers confectionary.
Greaseproof paper and a 20cm cake tin with a detachable bottom
Sealable sandwich bags
A rolling pin or any other blunt object that could inflict damage to biscuits.
- Trace a circle around the detachable bottom of your cake tin and place the circle of greaseproof paper into the tin.
- Place all your biscuits (cookies for our American readers) into a sealable sandwich bag and beat until its nothing but crumbled remains, like my hopes and dreams. Then place to one side.
- Take about 8-10 Maltesers out of the packet and put to one side, then put the remainder of them in a separate sealable sandwich bag and unleash your pent-up rage until the confectionary is a rough chocolate and malt powder. Put to one side.
- Cut up your butter into small cubes and melt in a saucepan.
- Add the biscuit mix and stir until the butter absorbs into the crumbled mix. Introduce salt to taste, remembering the high salt content already in the biscuits, literally a pinch will be fine.
- Press down with the back of a spoon until the biscuit mix is compacted down and flat. If its not compacted it will blend with the soft cheese.
- Introduce the Mascarpone cheese and with a clean spoon so not to get butter on your cheese and level out.
- Evenly spread the Malteser Dust on the cheese level, there should be enough for a nice thick layer.
- Cut the remaining Maltesers in half and distribute around the surface of the cake.
- Cover in Cling Film and allow to chill in the fridge for at least 2 hours.
- Serve and be amazed.