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


  • 200g malted milk biscuits, crushed to crumbsmalt chocolate cheesecake
  • 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


Step 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.

Step 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.

Step 3  Spread the milk chocolate mixture evenly in the tin. Wipe around 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.

Source:  Recipe by Sarah Cook from Good Food magazine, January 2011

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