| Date: 11 November 2009 |
Michelle’s Marvellous Malteser Cheesecake
Delicious!!!!
For the base:
170g (6oz) gluten free digestive biscuits, or plain biscuits.
(nut free and egg free)
75g (2 ½ oz) butter (dairy free), melted, plus a little extra for greasing
For the filling:
1 tbsp vegetarian powdered gelatine
115g (4oz) caster sugar
380g (40z) cream cheese (dairy free optional)
1 vanilla pod / or essence
250ml (8 ½ fl oz) double cream (dairy free optional, which wont whip as quickly)
2 pkts Maltesers
Note: if dairy free increase the gelatine to 1- ½ tablespoons.
Grease 20cm springform tin.
Crush the biscuits, add melted butter and combine. Chill for 30mins
Make the filling. Mix sugar, gelatine and vanilla pod. Add cream cheese, whilst whisking slowly start adding the cream until thick. Crush the maltesers and fold them into mixture.
Bake in the oven for 45mins gas mark 4/180C
Eat, enjoy but try and share!
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