Malt chocolate cheesecake
Malt chocolate cheesecake takes about 5 hours and 55 minutes from beginning to end. This recipe makes 10 servings with 467 calories, 6g of protein, and 31g of fat each. For $1.42 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1805 people were impressed by this recipe. It is brought to you by BBC Good Food. Head to the store and pick up maltesers, double cream, full-fat cottage cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so great. If you like this recipe, take a look at these similar recipes: Chocolate Malt Cheesecake, Chocolate Malt Pudding Pops: Frosty, Fudgy Malt Perfection, and Chocolate Malt Cupcakes with Chocolate Malt Frosting.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 10 minutes
Ingredients:
2 tbsp malt or Horlicks powder
300ml pot double cream
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)
200g malted milk biscuits, crushed to crumbs
200g bar milk chocolate, melted
100g salted butter, melted
5 tbsp caster sugar
300g white chocolate, melted
37g bag white Maltesers
Equipment:
bowl
whisk
Cooking instruction summary:
Line base and sides of a deep, 22-23cmloose-bottomed round tin with bakingparchment. Mix the biscuits, meltedbutter and 2 tbsp of the sugar, then pressinto base. Chill while you make the filling.Divide cream cheese and cream evenlybetween 2 bowls. Add the white chocolateto one, and the milk chocolate, malt andremaining 3 tbsp sugar to the other. Beateach with an electric whisk until smooth.Spread the milk chocolate mixtureevenly in the tin. Wipe round the edgeto give a smooth edge. Spoon the whitechocolate mix over the top and gentlysmooth. Decorate with Maltesers andchill for at least 5 hrs until firm.
Step by step:
1. Line base and sides of a deep, 22-23cmloose-bottomed round tin with bakingparchment.
2. Mix the biscuits, meltedbutter and 2 tbsp of the sugar, then pressinto base. Chill while you make the filling.Divide cream cheese and cream evenlybetween 2 bowls.
3. Add the white chocolateto one, and the milk chocolate, malt andremaining 3 tbsp sugar to the other. Beateach with an electric whisk until smooth.
4. Spread the milk chocolate mixtureevenly in the tin. Wipe round the edgeto give a smooth edge. Spoon the whitechocolate mix over the top and gentlysmooth. Decorate with Maltesers andchill for at least 5 hrs until firm.
Nutrition Information:
