Malt Chocolate Cheesecake
Indulge in the decadent layers of white and milk chocolate enriched in a creamy, velvety cheesecake nestled on a malted milk biscuit base. Each luscious bite promises a harmonious blend of sweet and earthy flavors, creating a delightful dessert that is both visually stunning and irresistibly delicious.
— Constant Cookbook
Ingredients
- 200g malted milk biscuits , crushed to crumbs
- 100g salted butter , melted
- 5 tbsp caster sugar
- 2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
- 300ml pot double cream
- 300g white chocolate , melted
- 200g bar milk chocolate , melted
- 2 tbsp malt or Horlicks powder
- 37g bag white Maltesers
Instructions
- Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
- Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
- Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with chocolate coated malt balls and chill for at least 5 hrs until firm.
Cook Time
10M
Prep Time
PT45M
Yield
Serves 10
Nutrition
- Calories: 782 calories
- Fat Content: 60 grams fat
- Saturated Fat Content: 33 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.01 milligram of sodium
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