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Malt chocolate cheesecake

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

  • Prep: 45 mins
    Cook: 10 mins
    Plus 5 hrs chilling
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 782
  • Carbohydrates 53
  • Saturated Fat 33
  • Sugar 46
  • Protein 9
  • Fat 60
  • Fibre 1
  • Salt 1.01

Nutrition per serving

  • Calories 782
  • Carbohydrates 53
  • Saturated Fat 33
  • Sugar 46
  • Protein 9
  • Fat 60
  • Fibre 1
  • Salt 1.01

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

Method

  1. 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.

  2. 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.

  3. 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 Maltesers and chill for at least 5 hrs until firm.

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