Maynards Hidden Gem Cheesecake
Enjoy a delightful fusion of creamy cheesecake and Maynard's. Our Maynard cheesecake recipe offers a sweet, tangy, and rich dessert experience. Try it now!
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Ingredients
Serves 6-8
- 2 ½ packets (300g) shortbread biscuits, finely crushed
- ½ cup (125g) butter, melted
- 4 tubs (230g each) medium-fat cream cheese at room temperature
- 1 can (385g) condensed milk
- 60ml (¼ cup) boiling water
- 1 sachet (10g) gelatine powder, sponged
- 2 packets (125g each) Maynards Wine Gums
For ServingHeavenly Milk or Ivory Chocolate, chopped and melted
Method
- Grease an 18cm round springform cake tin and line the bottom with baking paper.
- Combine crushed biscuits and butter and press into the prepared tin, pressing it up the sides. (Tip: Use a straight-sided glass).
- Rest in the fridge for at least 15 minutes.
- Combine cream cheese and condensed milk and whisk until smooth.
- Combine boiling water and gelatine and stir until completely dissolved.
- Stir into cream cheese mixture.
- Layer the prepared base with Wine Gums and pour over about a third of the cheesecake mixture.
- Repeat the process until the mixture is finished.
- Set in the fridge for at least 6 hours or overnight.
- Serve sliced and drizzled with melted chocolate.
What you need
Ivory Cream 80g
Maynards Original Wine Gums 125g
Milk Chocolate 80g