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

• Cooking Time Prep 45 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  782

• Protein

  9g

• Carbs

  53g

• Fat

  60g

• Saturates

  33g

• Fibre

  1g

• Sugar

  46g

• Salt

  1.01g

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

Directions

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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