- Line the base of a spring form baking tin between 20cm and 23cm — a smaller tin will make a deeper cake and thicker base.
- Blitz the biscuits to crumbs in a food processor. Add the Maltesers and whizz again to break them down into pieces but not crumbs. Mix with the melted butter and press into the base of the tin. Refrigerate for at least 30 minutes until firm.
- Beat the cream cheese, salt and Ovaltine powder until smooth. Fold in the chocolates.
- Whip the double cream until it holds its shape, then fold that and the crushed Maltesers into the cream cheese mixture until combined. Spoon over the base, smooth the top and refrigerate for at least two hours and preferably overnight.
- When ready to serve, run a knife around the edge before opening the tin and place the cake on a plate. Decorate with a layer of whole and crushed Maltesers, or to make it seem just a tad more healthy, pile some fresh raspberries over the top.
Shavuot is my favourite foodie festival. For me it's all about the cheesecake, which is brilliantly adaptable. It’s never going to be a health food so you might as well pull out all the stops and go for it. This year I’ve done just that, with this malty, chocolatey, creamy treat. It’s a no-bake recipe, so you don’t even have to turn on the oven.