Malt chocolate cheesecake

Malt chocolate cheesecake

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(99 ratings)

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Cooking time

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

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
782
protein
9g
carbs
53g
fat
60g
saturates
33g
fibre
1g
sugar
46g
salt
1.01g
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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

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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.

Recipe from Good Food magazine, January 2011

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Comments

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ssutherland86's picture
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forgot to rate

ssutherland86's picture
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Used this recipe for my first cheesecake experience - love it!! Bit rich but all the better. Cant wait to make another for a night in with the girls.

lyoung29's picture
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Tasted great, enough for at least 12 people but did not set in 7 hours! Followed recipe exactly but was like thick yoghurt :(

torisian's picture
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This is the best cheesecake ever!
I made one for a BBQ had a request for another the next week and everyone has gone on about it ever since, Even poeple that don't even like cheesecake loved it. I have already made three now and about the make a forth!
So quick and easy to make.
Much better then the five star rated, double chocolate cheesecake which i have also made.

crystal65's picture
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Wow!! Super-rich cheesecake, soooo nice though, but use small slices!

laurahiggon's picture
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Wonderful desert!! Like other people have said though it is very rich and you only need a very small portion. I had some the next day and left it out of the fridge for an hour before and as it had melted slightly it tasted even better!

sarahebarry's picture
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An easy and impressive desset. All my guests loved it, and I will be making agin.

smellysocks's picture
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this sounds great-might make this for my granny she has a sweet tooth and a broken leg so it might cheer her up.

angelgls's picture
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Very rich and very sweet. Mixed reviews from my family and friends who tried mine, some loved it some didn't.

abipeack's picture
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Amazing! Have tried it with both chocolate layers, just the milk chocolate & just the white & it's been fantastic every time. I'm also ashamed to admit I prefer it with hobnob biscuits- probably missing the malt point somewhat, but nicer texture! Brilliant pudding to whip out of the fridge & take to the table at the end of a special meal for friends & family. To make it even more refined I have also made individual ones on occasion.

cathmfoster's picture
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Really easy to make and went down a storm with everybody. It is very sweet so a small slice is plenty. The malted milk base is a nice change from the ubiquitous digestive biscuits.

mbcpeters's picture

Live in France where they don't do double cream, anyone any other suggestion ?

HGosal's picture
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Turned out just like the picture and tasted lovely too, only complaint is it was very rich but that's what you would expect from a cheesecake. For that reason I would suggest a serving of 16 rather than 10 as you could cut each quarter into 4 and that would be just the right amount. Appart from that this is a must as it doesn't just taste like Philadelphia straight of the tub with digestive biscuits as some cheesecake do, a definite recommendation on my side.

devaodoherty's picture
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This is VERY RICH! I made it last night and just shared it with work this morning. Easy to make. I didn't use full fat cream cheese or cream so it didn't set as well I would have liked. Will make again as an occasion cake rather than a dessert and like the suggestions of serving with summer fruits to really lift it.

mrhsell's picture
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Great! I halved the recipe to make 5 individual ones. Very rich! I added some raspberries to help the sweetness!! Will do it again, maybe some variation on it!!!

troubleuk's picture
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Wicked cheesecake
Very dense but we froze half of it and it defrosts lovely.
Couldnt ask for anything better

gigi90's picture
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forgot to rate!

gigi90's picture
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Have made this twice now, fabulous, so easy and so nice. Second time I made two cheesecakes from same mix and froze one very successfully - defrosted okay and still tasted as good. Love this base as it doesnt go soggy like normal digestive one can.

6dinnersid's picture
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Made this for the 4th time this week ..my daughter requested it instead of a birthday cake! Always goes down well. It is very rich but not overly so. I sometimes serve some summer fruits or strawberries on the side.

bemusedcat9's picture

This is a really lovely cheesecake. Slightly fiddly to make but well worth the effort.

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