Ingredients.
To make this cheesecake your will need:
For the base
- 200g of digestive biscuits.
- 80g of butter, without salt is best.
- vanilla extract.
For the cheesecake
- 3 eggs
- a tub of philadelphia (or similar)
- a yogurt (natural or sugared)
- 150ml of double cream
- 80g of caster sugar
- 400g white cooking chocolate
For the decorations
- 150g of milk chocolate
- bag of mixed Malteasers
Preparation.
First you have to smash the biscuits up, you can do this by putting them in a bag and crushing them with a rolling pin, or with a food procesor. Next, you need to add the melted butter and a few drops of vanilla extract. Its best to use a mould that has sides that can be removed, as its easier to serve that way. To flatten the base into the mould you can use the back of a spoon, making sure that the edges are sealed. The base can be put into the frige while you are making the rest of the mixture.
Next you need to add the cream cheese, yogurt, cream and sugar into a bowl and mix gently so that it doesn´t get too much air into it. After that, mix in the eggs one by one stiring slowly at all times. Now you need to melt the white chocolate in a bowl over a saucepan on the hob. Once it is melted mix it in with the rest of the mixture.
It need to be cooked for around an hour at 150º, or until the knife comes out clean when you poke it. Take it out of the oven and leave to cool.
Once its cooled you can start decorating it. Melt the milk chocolate in the same way you melted the white chocolate and spread it evenly across the top of the cake. Then decorate with the malteasers.
