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
Provided by Sarah Cook
Categories Dessert
Time 5h55m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 782 calories, Fat 60 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.01 milligram of sodium
MALTED CHOCOLATE CHEESECAKE
With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. -Anna Ginsberg, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Line a 5-3/4x3x2-in. loaf pan with foil. Press cookie dough onto bottom of pan. Bake at 325° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat the cream cheese, melted chocolate and sugar until smooth. Add egg white; beat on low speed just until combined. Stir in vanilla. Pour over crust. , Place loaf pan in a baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 40-45 minutes or until center is just set and top appears dull. , Remove loaf pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. For topping, in a small bowl, beat the cream cheese, sugar, milk powder and baking cocoa until smooth. Fold in whipped topping. Spread over cheesecake. Cover and refrigerate for 1 hour. , Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.
Nutrition Facts : Calories 934 calories, Fat 58g fat (34g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 92g carbohydrate (68g sugars, Fiber 0 fiber), Protein 14g protein.
CHOCOLATE MALT CHEESECAKE
My mother-in-law loved chocolate malts-and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! -Anita Moffett, Rewey, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and milk until smooth. Add malt powder; beat well. Add eggs; beat on low speed just until combined. Stir in the melted chocolate and vanilla just until blended. Pour over crust. Place pan on a baking sheet. , Bake until center is almost set, 60-65 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove sides of pan. Garnish with confectioners' sugar and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 369 calories, Fat 19g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 291mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
MALTED MILK CHOCOLATE CHEESECAKE
Make and share this Malted Milk Chocolate Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Center a rack in the oven and preheat it to 300°F
- Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
- In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
- Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
- Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
- Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
- Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
- Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
- Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
- Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
- One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
- Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
- Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
- Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
- Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
- Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
- Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
- Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
MALTED MILK CHOCOLATE CHEESECAKE
Provided by Carole Bloom
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Walnut Chill Sour Cream Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9 1/2-inch round cake, 12 to 14 servings
Number Of Ingredients 17
Steps:
- Center a rack in the oven and preheat it to 300°F.
- Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
- Cookie crust
- In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
- Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
- Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
- Cheesecake
- Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
- Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
- Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
- Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
- Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
- One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
- Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
- Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
- Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
- Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
- Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
- Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
- Keeping
- Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
- Making a change
- Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
- Adding style
- Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
- Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.
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- Heat oven to 350°F. Line bottom only of 13x9-inch pan with foil; spray foil with nonstick cooking spray. In large bowl, beat cream cheese at medium speed until light and fluffy.
- In medium bowl, combine sugar, malted milk powder and cocoa; mix well. Add to cream cheese; beat at low speed until combined. Beat at medium speed until smooth. Add sour cream, vanilla and salt; beat well. Add eggs 1 at a time, beating just until combined after each addition. Pour batter into sprayed foil-lined pan.
- Place pan in larger shallow pan; place in oven. Add hot water to shallow pan until half full. Bake at 350°F. for 50 to 55 minutes or until set.
- Remove from oven. Remove cheesecake from water bath; place on wire rack. Cool in pan 1 hour or until lukewarm. Carefully invert cheesecake onto cookie sheet. Refrigerate at least 3 hours or overnight.
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- In KitchenAid mixer (or with electric hand-mixer) cream together cream cheese, sugar and malted milk powder on medium speed, pausing to scrape down the sides of the bowl with a rubber spatula, until ingredients are well-combined.
- Once cheesecake has completely chilled, run a sharp knife around the sides of the springform pan and release the edges (sides of springform pan should no longer be attached)
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Estimated Reading Time 3 mins
- To make the base use a food processor to whizz up the malted milk biscuits into crumbs, or gently crush them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
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Estimated Reading Time 8 mins
- Start by adding a cup of water into your Instant Pot and set aside. If you are using a 8 quart you will add in 1 1/2 cups water.
- Now you will use a food processor to crush up your chocolate graham crackers into a fine texture. Mix with the granulated sugar and butter. Mix until it forms sand-like texture.
- Put a parchment paper in bottom of your springform pan or push pan, and grease lightly. Then dump your graham crackers into pan and press down firmly.
- Now in a stand mixer add your softened cream cheese, sugar, yogurt, and vanilla. Mix until the cheesecake batter becomes creamy. Then slowly mix in the eggs, making sure to not overmix.
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- Divide the cream cheese and yoghurt between two bowls. Add the white chocolate to one bowl and the milk chocolate and malt powder to the other bowl, then whisk well with a handheld whisk.
- Drop a tablespoon of biscuit/cookie crumbs into the bottom of each dessert bowl/glass, then top with a spoonful of the white chocolate mixture and then a spoonful of the milk chocolate mixture. Sprinkle with more cookie crumbs and a few Malteser pieces, then top with more white and milk cheesecake until it’s all used up. Top with more Malteser pieces and the reserved whole Maltesers.
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- In a food processor, pulse graham crackers until fine crumbs. Pulse in the malted milk powder and sugar. Using a fork, mix in the melted butter. Spoon about one tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of cup. Set aside.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla on high for about 2 minutes. Add eggs one at a time, beating until fully incorporated. Beat in malted milk powder. Spoon filling into muffin cups until 2/3 full. Bake in a 350 degree oven for 18-22 minutes. Remove and cool on wire rack.
- When cooled, begin ganache. In a glass bowl, add heavy cream and microwave for 30 seconds, until warm. Add milk chocolate and heat an additional 60 seconds, stirring until smooth.
- Spoon about 1-2Tbsp onto each cooled cheesecake. Top with chopped malted milk balls. Refrigerate 2 hours or more, covered. ENJOY.
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