Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, malteaser & wispa no-bake cheesecake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Malteaser & Wispa no-bake Cheesecake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Malteaser & Wispa no-bake Cheesecake is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook malteaser & wispa no-bake cheesecake using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Malteaser & Wispa no-bake Cheesecake:
- Make ready For the biscuit base
- Prepare 300 g hobnobs
- Take 125 g unsalted butter, melted
- Prepare Cheesecake filling
- Get 150 g good quality milk chocolate (chopped)
- Make ready 150 g good quality dark chocolate (chopped)
- Make ready 50 g Wispa Bites, roughly chopped
- Make ready 500 g full fat marscapone cheese
- Get 75 g icing sugar
- Make ready 60 g Horlicks malt powder (or two X mini sachets)
- Get 300 ml double cream
- Prepare For the decoration
- Prepare Half a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!)
- Get Malteasers & Wispa bites
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Steps to make Malteaser & Wispa no-bake Cheesecake:
- Grease and line the sides of a springform 20cm deep tin. Melt the butter in the microwave in short bursts and set aside.
- Whizz the biscuits in a food processor until fine. Add the butter and whizz until well incorporated and the mixture resembles wet sand. Tip this into the prepared springform tin and press down firmly and evenly. Chill this in the fridge while you get on with the filling.
- For the filling, put the two chocolates in a microwave-safe bowl and microwave in short bursts until fully melted. Stir well and set aside to cool slightly.
- Using an electric whisk/free standing mixer, mix the mars capone, icing sugar and horlivka powder until combined. Pour in the melted chocolate and whisk again. Pour in the double cream and whisk until it starts to thicken to a firm mousse-like texture. Keep a close eye on this as it will thicken quickly and if you over-whip the double cream could split!
- Gently fold in the chopped wispa bites and then dollop this mixture on top of the biscuit base. Smooth over, cover and chill in the fridge for at least 3 hours or overnight.
- To decorate: first remove the cheesecake from the tin and place on your serving dish or plate. Spread the malteaser spread on top (You'll probably want to use about half a tub). Pop the remaining whole wispa bites and malteasers on top and enjoy!
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