Malt chocolate cheesecake

Malt chocolate cheesecake

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(115 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g bar milk chocolate, melted
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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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wendyr0239
3rd Feb, 2013
5.05
Yes, it is incredibly rich and yes, the calorie count is huge but just enjoy! I followed the recipe exactly and the result was as just as pictured. One small tip do make sure you really press the layers of milk and white chocolate into the side of the tin to ensure neat edges when the tin is removed. This was chilled overnight, covered loosely with foil and lasted well for 2 days (being kept in the fridge when not been eaten).
kksahota
4th Jan, 2013
I made this cheese cake yesterday for a dinner party today. I followed the recipe exactly and it was perfect, it set so well and looked very professional! It was rich but I served very thin slices, will definitely be making this again!
sbsuebeasley
27th Dec, 2012
Fabulous recipe, really easy to make but looked very impressive. Very rich , even for my taste, you only need a small slice! Will definately be making this one again.
red_rach
27th Dec, 2012
Does anyone know if you can freeze this?
claire-jane
23rd Dec, 2012
5.05
I made this for a large family gathering and it went down very well. I found it a bit rich and rather sweet, but Christmas is all about over indulging! The hardest part was preparing the tins, and over all it took about 20 minutes to do, so was definetely a quick pudding that looks great on the table.
samicles
18th Oct, 2012
4.05
very nice but you can't eat too much of it, very rich
helenthom's picture
helenthom
14th Oct, 2012
5.05
Absolutely AMAZING cheesecake, although quite rich for some people so cut thin slices. Have made this twice now and will definitely make again.
clairehughes079
5th Oct, 2012
5.05
Everyone who has tasted this has loved it. Excellent results every time but very easy and quick to make. Feeds a crowd! Have also used components for other recipes e.g. The white chocolate component is lovely with a digestive base and strawberries.
jobourne
26th Sep, 2012
5.05
Made this a couple of times now and never disappoints. Great cheesecake, very sweet. Went down well with friends and family. One of our favourites.
hlnharrison
23rd Sep, 2012
5.05
I made this cheesecake for Boxing Day 2011 and it went down well with everyone. It is very rich and as there were only six of us I had plenty left over and it did freeze well. I made it again for a party of eight, mixed adults, teenagers and children and again it was very popular. It is very easy to make. The first time I made it I used light cream cheese, the second full fat. I think I preferred the lighter version.

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