The maltiest Horlicks cheescake
Happy hump-day folks! – It's cheesecake time again, I hope you all remember our brief history lesson we had last time where we all learnt about the origins of the cheesecake and it's olympic heritage, well, history is repeating itself today. The kind folk at Horlicks sent me a bunch of goodies and tasked me with coming up with an idea to incorporate the sweet, malty, powdery goodness in a recipe and I thought of no better way than piling it into an easy, no bake, cheesecake. One of my favourite parts of making this cheesecake was discovering how totally delicious Horlicks mixed with cream is, it legit turns into a caramel #mindblown – Anyway, sorry I have no olympic history for you this time, but I can sleep soundly knowing you'll be going for gold when you make this deliciously malty, Horlicks cheesecake.
TIME: Overnight SERVES: 4-6
For the base:
300g of malted milk biscuits
100g of butter
For the caramel layer:
200g of caster sugar
50ml of water
100ml of double cream
100g of butter
Splash of lemon juice
For the filling:
400g of cream cheese
300ml of double cream
150g of caster sugar
150g of Horlicks
30g of confectionary sugar
1 teaspoon of vanilla extract
1.) In a food processor, pulse the malted milk biscuits with the butter until the mixture is smooth. Empty out into a greased springform baking tin, spread out and press down using a glass tumbler.
2.) To begin making the caramel, add the sugar and water into a saucepan and bring to the boil whilst stirring continuously to dissolve the sugar. Boil for approximately 8 minutes or until the mixture becomes a dark honey colour. The aroma should smell very slightly bitter. Immediately take off the heat and add the double cream, butter and splash of lemon juice. Mix together well.
3.) Pour the caramel over the biscuit base, spreads out and set aside.
4.) For the filling, add the double cream and whisk to a mixing bowl using an electric whisk until you get stiff peaks.
5.) Add the cream cheese, Horlicks, sugars and vanilla extract and mix together well.
6.) Empty the filling into the tin on top of the caramel, spread out evenly and then slam the tin on your worktop a couple of times to even the spread.
7.) Refrigerate for 6 hours, or overnight for best results.