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Chocolate Malt Cheesecake
Ingredients
•
1 cup graham cracker crumbs (about
16 squares)
•
¼ cup sugar
•
⅓ cup butter, melted
For Filling
•
3 packages (225g each) cream
cheese, softened
Method
1. Combine the cracker crumbs, sugar
and butter. Press onto the bottom of
a greased 9-inch. Spring form pan;
set aside.
2. 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.
Cooking time: 70-75mins – Temperature: 163°C
•
1 can (395g) sweetened condensed
milk
•
¾ cup chocolate malt powder
•
4 large eggs, lightly beaten
•
1 cup semisweet chocolate chips,
melted and cooled
•
1 tsp vanilla extract
•
Confectioners' sugar and chocolate
curls, optional
3. Bake at 162°C until centre 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.
4. Remove sides of pan. Garnish with
confectioners' sugar and chocolate
curls if desired. Refrigerate leftovers.
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