Name: Malt chocolate cheesecake
Prep time: 45 min
Cook time: 10 min
Total time: 5 h 55 min
Yield: 10
Cuisine: British
Ingredients: 200g malted milk biscuit crushed to crumbs; 100g salted butter melted; 5 tbsp caster sugar; 2 x 165g tubs full fat soft cheese (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 powder; 37g bag white chocolate coated malt balls

Ingredients

10 serv.

200g malted milk biscuit crushed to crumbs
100g salted butter melted
5 tbsp caster sugar
2 x 165g tubs full fat soft cheese (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 powder
37g bag white chocolate coated malt balls

Instructions

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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 chocolate coated malt balls and chill for at least 5 hrs until firm.