Malt chocolate cheesecake

Malt chocolate cheesecake

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(109 ratings)

Prep: 45 mins Cook: 10 mins Plus 5 hrs chilling

Easy

Serves 10
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

Nutrition and extra info

Nutrition: per serving

  • kcal782
  • fat60g
  • saturates33g
  • carbs53g
  • sugars46g
  • fibre1g
  • protein9g
  • salt1.01g
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Ingredients

  • 200g malted milk biscuit, 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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Comments, questions and tips

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jennypugh
20th Jun, 2015
This cheesecake is seriously delicious! However it definitely doesn't need the sugar! Not in the base or in the milk chocolate layer.
Hawie
11th May, 2015
0.05
Oh so disappointed! I thought this would be wonderful because of all the 5-star ratings but I should have used my head! The best cheesecakes are the simple ones - don't mess around with a winner! This was sooooo sweet, we actually couldn't eat it all, even over three days! And of course there isn't the saltiness of digestives that one normally gets in a biscuit base, it was all just sweet sweet sweet. Look at the quantity of white chocolate in the top layer! Nope, can't recommend this at all. Big mistake.
Jecarlier
19th Feb, 2015
I used the 3% fat Philadelphia cream cheese, which set perfectly. I'm assuming that this will have a considerable impact on the calorie content. Rather than add malt to the milk chocolate layer I used the Malteser teaser chocolate. I also took the advice of others and didn't add any of the sugar, it's definitely sweet enough. Was really pleased with this cheesecake so much so that I'm making it again this weekend.
CountryGirl90
18th Jan, 2015
5.05
This has become my go-to dessert whenever I'm stuck - it's quick, easy to make and delicious, always goes down a treat and looks so effective. I've made individual ones in silicone moulds, which also look great, and I often decorate with raspberries or blueberries instead of maltesers.
harkstar1
26th Nov, 2014
5.05
This is an amazing cheesecake. I love cheesecake, make a different one every time, but this is up there with the best, very easy to make. I recommend this recipe to you
bakergirl89
19th Nov, 2014
I've just made this for the second time.... best cheesecake I've ever made! (not that I've made that many...) But I change quite a lot of things! Firstly, I use hobnobs in the base. Secondly, I use 200g white chocolate plus 100g smooth peanut butter in the white layer- it therefore becomes a chocolate/peanut butter cheesecake! And THEN I put a thin layer of bananas between the white and dark layers! AND this time I put 100g dark chocolate and 100g milk chocolate in the dark mix as I felt last time it was a bit sickly. All in all, amazing! VERY rich and filling though, most normal people can only tolerate a very small slice.... I am not normal when it comes to chocolate cheesecake so I had a big slice!
Patters91
15th Oct, 2014
5.05
My new favourite cheesecake! I've made it a few times now with some minor alterations: I tend not to bother with the sugar and reduce the quantities of butter and cream to 85g and 150/200ml respectively, just to make it marginally less evil - I increase the milk chocolate to 250g though, because what the heck... Delicious!
gigi90
1st Oct, 2014
5.05
Love this, always two from the mix and freeze one for later, lovely! Never add the sugar to white choc, already sweet enough for me. Firm fav alongside hazelnut cheesecake with nutella. Yummy
clairedavies
19th Dec, 2016
Does this freeze ok?
Norma. mackey
10th Sep, 2014
1.3
Just ok... Wouldn't do it again.

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