There’s so much to love about the Kangaroo House; the view, the serenity, the roos and of course, the food! It’s pretty remote (at least by this city girl’s standards) with the nearest restaurants and cafes a 30 minute drive away so we self cater like a boss. Adam is the King of the Barbecue and I have self appointed myself the Queen of Desserts. When we go for a weekend, I prepare in advance and take enough sweet stuff to keep everyone on an all-weekend sugar high but as our recent stay was longer, I had to make dessert in situ.
Although I didn’t have my own kitchen with all my creature comforts, I did have a sous chef and a very talented one at that! We had no food processor so my sous chef did all the crushing by hand (with an empty wine bottle and lots of adult supervision,) although I did have the foresight to take my hand held electric whisk to help with the mixing.
They’re always saying that a good chef tastes as they go, so licking the beaters was almost obligatory… And very delicious. The most difficult part was waiting the six hours for the cheesecake to “set.”
It was totally worth the wait and totally delicious. Suffice to say, it didn’t last long and was loved by all, and got rave reviews from people big and small. I couldn’t wait to give it a go and convert it to the Thermomix but rest assured, however you make this it will be spoon lickingly good! It’s also really rich, so I like to make it in a 23cm springform tin which produces a bigger but slightly flatter cheesecake. If you prefer your cheesecake to be deeper, just use a 20cm springform tin instead.
So naughty, but so nice!
Ingredients
200g plain biscuits (I used granita)
80g unsalted butter
500g cream cheese
90g raw sugar (use caster sugar if not using a Thermomix)
1 teaspoon vanilla extract
90g thickened cream
200g Maltesers
How to – Traditional
- Lightly grease a 23cm springform cake tin and set aside. I like to line the base with baking paper to ensure easy removal.
- Put half the Maltesers in a ziploc bag and lightly crush with a rolling pin. Set aside.
- Melt butter in a pan or in the microwave.
- Crush the biscuits using a food processor and add to the butter mixture. Press the biscuit mixture into the cake tin and pop into the fridge to chill while you make the filling
- Mix the sugar, cream cheese, cream and vanilla until smooth and gently fold through the crushed Maltesers.
- Pour the mixture over the base and then chill for at least 6 hours, preferably overnight, before serving.
- Just before serving, lightly crush the remaining Maltesers in a ziploc bag, leaving a few almost whole. Decorate with crushed Maltesers. Use a warm knife to cut slices for best results.
How to – Thermomix
- Lightly grease a 23cm springform cake tin and set aside. I like to line the base with baking paper to ensure easy removal.
- Put half the Maltesers in a ziploc bag and lightly crush with a rolling pin. Set aside.
- Place butter into TM bowl. Melt for 3 minutes at 50 degrees on speed 3.
- Add the biscuits to the TM bowl and blitz for 15 seconds on speed 8 until it looks like fine crumbs. Press the biscuit mixture into the cake tin and pop into the fridge to chill while you make the filling.
- If using raw sugar, put the sugar into TM bowl and mill for 5 seconds on speed 9.
- Add the cream cheese, cream, and vanilla and mix for 20 seconds on speed 5 until smooth.
- Add the crushed Maltesers to the TM bowl and mix through on reverse speed 2 for 20 seconds using the spatula to assist.
- Pour the mixture over the base and then chill for at least 6 hours, preferably overnight, before serving.
- Just before serving, lightly crush the remaining Maltesers in a ziploc bag, leaving a few almost whole. Decorate with crushed Maltesers. Use a warm knife to cut slices for best results.
Other info
Prep time: 15 minutes Chilling time: 6 hours +
TIP! This works best if the cream cheese is at room temperature.
