100g digestive biscuits 200g Maltesers 125g melted butter plus extra for buttering the mould
800g cream cheese 200ml sour cream 200g icing sugar Couple of drops of vanilla extract 100ml double cream 150g roughly crushed Maltesers+ extra whole ones to decorated the top if desired. 1x8inch spring form pan. Butter the mould with melted butter.
Base: Whizz the base ingredients in a blender until they are like fine breadcrumbs. Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan. Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 minutes to firm up.
Topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined. In another bowl whisk the double cream until to a medium peak. Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together. Add the crushed Maltesers and fold to combine.
Assemble: Take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps.
Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the maltesers in to the topping if using.
Cut and serve.
Let me know if you give it a go....................
Be back tomorrow with some more Critmus cards!