Of all the cheesecakes that exist in this world, I believe Baileys and Maltesers Cheesecake is my favourite. I’m not even a big fan of cheesecake but this one is quite nice I must admit. Special thanks to Momma Bear for being the Queen of Cheesecakes and introducing me to this beauty.
There are recipes out there for Baileys Cheesecake. There are recipes out their for Maltesers Cheesecake. However, I strongly believe the combination of both is the sweet spot. If you prefer fruity cheesecakes, you might enjoy my Strawberry Cheesecake or my Lemon and Raspberry Cheesecake.
Hope you enjoy!
For the base:
300g Digestive Biscuits, crumbed
100g butter, melted
For the filling:
250ml double cream
2 tbsp caster sugar
450g mascarpone cheese
150g toffee yogurt
3 tbsp Baileys or other Irish cream liquer
100g Maltesers (reserve 10 for decorating)
10 Maltesers, crushed
2 Malteaster Bunnies
Mix all of the base ingredients together. Press into a loose bottom/springform cake tin. Chill in the fridge while making the filling.
Whip the cream with the sugar.
One by one, whip in the mascarpone cheese, yogurt and Baileys, ensuring everything is thoroughly mixed. Fold in the Maltesers. You may wish to crush some and leave some whole.
Transfer to the chilled base and spread carefully for a smooth finish. Allow to chill overnight.
Decorate with the reserved Maltesers and a couple of Malteaster Bunnies.