Choco-malt layered cheesecake

Recipe Categories : | Cheesecakes | Desserts | Easter | MAIN INDEX |

Serves : 8

Ingredients :

• 1 x 200g packet plain sweet biscuits
• 125g unsalted butter
• 1 x 330g packet milk chocolate Maltesers
• 2 x 155g packets white milk chocolate Maltesers
  for Filling
• 1 tbsp gelatine
• ¼ cup water
• 2 x 250g packets cream cheese, softened
• ¾ cup caster sugar
• 2 tspn vanilla extract
• 1 x 300ml carton thickened cream, whipped
• ¼ cup malted milk powder
• 1 tspn cocoa powder
• 2 tbsp boiling water

Preparation and Cooking Instructions :

1. Grease a 22cm round spring-form tin; line base and side with baking paper.
2. Process biscuits until finely crushed. Add butter; process until just combined. Press over base of prepared tin. Cover; refrigerate while preparing filing.
3. For filling : Sprinkle gelatine over water in a small heatproof jug; stand jug in a pan of simmering water. Stir until dissolved; cool. Beat cream cheese in a bowl with electric mixer until smooth. Add sugar, vanilla extract and gelatine mixture; beat until combined. Fold in whipped cream.
4. Pour half the cheesecake mixture into prepared pan, cover refrigerate for 30 minutes.
5. Blend malted milk powder, sifted cocoa and boiling water in a small jug; stir into remaining cream-cheese mixture. Pour over cheesecake layer in pan. Cover; refrigerate for 15 minutes.
6. Decorate cheesecake with alternating rings of milk chocolate and white Maltesers. Cover; refrigerate overnight.