I first tried this recipe a few years ago as an alternative to a traditional birthday cake. It’s a nice twist on a normal cheesecake recipe and has my favourite chocolate in the base AND as a topping. What’s not to love?
Oh, the name of the cheesecake was inspired by my friend’s son. He tried this recipe as part of a three course meal for Father’s Day and I was so impressed with his effort that I thought he deserved to have it named after him in his honour.
- 125g/4oz melted butter, plus extra for buttering the cake tin
- 100g/4oz digestive biscuits
- 200g/7oz Maltesers
- 800g/28oz cream cheese
- 200 ml soured cream
- 200g/7oz icing sugar
- 1 teaspoon vanilla extract
- 100 ml double cream
- 150g/5oz roughly crushed Maltesers, plus extra whole ones for decoration
- Butter an 8 inch spring form cake tin with melted butter, then leave to one side until needed.
- For the base: whizz the base ingredients in a blender until they are like fine breadcrumbs.
- Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the cake tin.
- Press it down so it is level with the back of a large spoon then put the tin in the fridge for a good 30 mins.
- For the topping, put the cream cheese, soured cream, icing sugar and vanilla in a bowl and beat together until combined.
- In another bowl whisk the double cream. Pour the whipped cream in a bowl with the cream cheese, soured cream, icing sugar and vanilla and fold gently together. Add the crushed Maltesers and fold to combine.
- To put it all together, take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps.
- Place in the fridge for an hour or two to set. This is the really important part
- Once ready to serve, remove from the fridge and press the Maltesers in to the topping.