The new way cooking recipe Malteaser Wispa nobake Cheesecake with 14 ingredients and 6 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Malteaser & Wispa no-bake Cheesecake easy, yummy, practical.
Good Evening all, now you get cook recipe Malteaser & Wispa no-bake Cheesecake with 14 ingredients and 6 steps. Next this is how to make it, please observe carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Malteaser & Wispa no-bake Cheesecake.
Ingredients all Malteaser & Wispa no-bake Cheesecake
Prepare : For the biscuit base.
Needed 300 g : hobnobs.
Prepare 125 g : unsalted butter, melted.
Prepare : Cheesecake filling.
Prepare 150 g : good quality milk chocolate (chopped).
Needed 150 g : good quality dark chocolate (chopped).
Needed 50 g : Wispa Bites, roughly chopped.
Prepare 500 g : full fat marscapone cheese.
Needed 75 g : icing sugar.
Prepare 60 g : Horlicks malt powder (or two X mini sachets).
Needed 300 ml : double cream.
Needed : For the decoration.
Needed Half : a tub of Malteaser spread (if you can’t find this, buy a plain chocolate spread and mix in crushed malteasers!).
Needed : Malteasers & Wispa bites.
If all cooking materials Malteaser & Wispa no-bake Cheesecake it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Stages Cooking 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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