Raspberry flavoured Maltesers Cheesecake

Disclosure: This post is brought to you by Maltesers. As always all opinions expressed in this post are entirely my own.

Apparently Valentine’s Day came twice this year! The first one back in February, was a low key affair but when I had the opportunity to taste these new Raspberry flavoured Maltesers, it was love at first sight. Or you may call it love at first bite. Look at the packaging folks! It’s pink and red 🙂 Armed with these delicious little bombs bursting with flavour and even my pink personalised Maltesers apron, I knew I was about to whip up a delicious storm.

Since I can’t have enough of the chocolate – raspberry flavour combo, I thought a cheesecake would be a great way of enjoying them. I’ve not only used them as a decoration on top of the cheesecake but also in the filling. A little warning though, these are addictive so refrain from eating them before they go into the cheesecake. What I was pleasantly surprised though was that they held up to baking really well and turned into gooey puddles of yumminess.

The cheesecake is soft, creamy and melt-in-your mouth while the Maltesers add a welcoming little crunch that complements it really well. The best part is that it is simple to put together, whether you are a seasoned baker or just experimenting in the kitchen. No matter the reason or the occasion, this cheesecake is sure to blow your guests away. But don’t restrict yourself to just this cheesecake. Slices, tarts, cake and even fudge would be absolutely great with Maltesers.
They’re so good, the sky is the limit!

Raspberry Maltesers Cheesecake
Makes an 8 inch round cheesecake

250 g digestive biscuits
100 g unsalted butter, melted
250 g X 2 tubs cream cheese
¾ cup castor sugar
½ cup sour cream
3 large eggs
1 tsp vanilla extract
hint of pink food gel colour (optional)
½ cup fresh or frozen raspberries, slightly crushed with the back of a fork
1 pack Raspberry flavoured Maltesers (divided)

Method:-Process biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix together. Place an 8 inch spring-form pan over a baking tray. Pour the biscuit mixture onto the spring- form pan and press down evenly over the base with your fingers to form the crust. Place the baking tray in the fridge and refrigerate for 30 minutes.

Meanwhile, preheat oven to 160 degrees C (140 degrees C if using a fan forced oven). Process the cream cheese, sugar and sour cream until smooth. Add eggs one at a time and continue to whisk until well blended. Add the vanilla extract and food colour (if using). Mix well. Fold in half the Raspberry Flavoured Maltesers and the fresh/frozen raspberries. Carefully pour the cheesecake mixture into the prepared pan.
Place the baking tray with the spring-form pan into the preheated oven. Bake for 55 minutes to an hour or until the sides are set but the centre is a bit wobbly. It is best to switch the oven off at this stage with the door slightly ajar and let the cheesecake cool inside the oven (this will ensure the cheesecake does not crack). Refrigerate for 3-4 hours.

When ready to serve, drizzle with chocolate sauce (home-made or store-bought). Decorate with the remaining Raspberry Flavoured Maltesers, fresh raspberries and edible flowers. If using flowers that are not edible or you are unsure of the source, make sure you wrap the steps in baking paper before placing them on the cake. Slice and enjoy!