Baked Maltesers Cheesecake

Recipes Baked Maltesers Cheesecake

This cheesecake recipe was created for the gorgeous C + J as part of a bespoke menu for their Spring wedding at one of our partner venues, Upton Barn.

The cheesecake was a overwhelming hit with their guests, and as such, the Baked Maltesers Cheesecake found its forever home on our Wedding Food Menu, meaning it has since been enjoyed by hundreds more wedding guests!

We love working collaboratively with our couples, especially when their fabulous creations become permanently etched in the Pickle Shack story.

This recipe includes the essential elements (the base and cheesecake mixture) as well as our recommended garnishes (gooseberry compote, gooseberry purée, salted caramel, chocolate sauce and chocolate crumb), but we wholeheartedly encourage you to get creative and try your own garnishes, seasonal to the time of year that you’re trying this recipe. Happy baking!

Ingredients

Cheesecake mixture

900g cream cheese
285g crème fraiche
250g sugar
3 whole eggs
1 egg yolk
3 tbsp plain flour
3 tbsp cocoa powder
300g crumbled Maltesers
1 lemon, zest grated

Cheesecake base

200g toasted oats
50g sugar
100g melted butter
100g crumbled Maltesers

Gooseberry compote and purée

250g gooseberries
50g water
75g sugar
2 lemons, juiced and zested

Salted caramel sauce

100g sugar
100ml double cream
50g salted butter

Chocolate sauce

200g water
175g sugar
85g cocoa powder
Tonka bean, grated

Chocolate crumb

300g water
100g sugar
70g of dark chocolate
100g crumbled Maltesers

Instructions

Cheesecake base

Preheat your oven to 220 °C
Evenly distrubute the oats on a baking tray and toast them in the oven until golden (approximately 4 - 5 minutes), then allow to cool
Mix the sugar, melted butter and crumbled Maltesers with the toasted oats, then press the mixture into a lined cheesecake mould and refrigerate until set

Cheesecake mixture

Whisk 250g sugar and 900g cream cheese together until fluffy, then add all other ingredients and continue mixing until well incorprated. Pour the mixture onto the cheesecake base and level out
Bake at 220 °C for 15 minutes then turn the oven down to 105 °C baking for another 45 minutes
Turn off oven and allow the cheesecake to sit for 1 hour in the oven. Transfer to fridge and leave to set overnight before removing the cheesecake from the mould

Gooseberry compote and purée

Place all ingredients into a pan and bring to the boil
Turn the heat down to a simmer and cook for approximately 20 minutes until the mixture is reduced and thickened
Once cooled, you can take a third of the mixture and blend in a food processor to make a gooseberry purée. The remaining mixture is your gooseberry compote!

Salted caramel sauce

Place the sugar in a heavy based pan and cook until melted and golden. Add the cream and bring to the boil
Remove from heat and whisk in the butter. Pass through a sieve and allow to cool before using

Chocolate sauce

Place the water, grated Tonka bean and sugar in a pot and bring to the boil. Reduce to a simmer and whisk in the coco powder
Pass through a sieve and allow to cool before using

Chocolate crumb

Place water and sugar in a pot and heat to 130 degrees Celsius. Remove from heat and whisk in the dark chocolate. Keep whisking until a chocolate crumb forms
Transfer to a bowl. Allow to cool completely before mixing through crumbled Maltesers!

Menu

Contact

Contact Us

We'd love to hear from you!

01395 488 132

events@pickleshack.co.uk

Pickle Shack Ltd

Unit 14, Greendale Business Park, Sidmouth Road, Woodbury Salterton, Exeter, EX5 1EW

Company Number: 9155146
VAT Number: 244 4451 18

Baked Maltesers Cheesecake

Ingredients

Instructions

By Pickle Shack Chef Natalie Richards

Contact Us

We'd love to hear from you!

01395 488 132

events@pickleshack.co.uk

Pickle Shack Ltd

Unit 14, Greendale Business Park, Sidmouth Road, Woodbury Salterton, Exeter, EX5 1EW

Company Number: 9155146 VAT Number: 244 4451 18

Baked Maltesers Cheesecake

Ingredients

Instructions

By Pickle Shack Chef Natalie Richards

Company Number: 9155146
VAT Number: 244 4451 18