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Despite cheesecakes not being a personal favorite of this writer, there are a couple of homemade ones that are sure to hit the spot when the urge to indulge is strongest. The Malt-Choc Cheesecake is one of them.
It is an easy dessert which is best to make ahead for any night; no actual baking involved, but this dessert gains momentum from using good quality chocolate. You can also play around with the use of Maltesers – there are no rules when it comes to decoration. In this version, the chocolate balls are inside the cake. The consistency is very rich, so depending on taste and hunger, this recipe serves 10-12. It is easily halved.
Line a 22-23cm loose-bottomed round tin with parchment. Mix the malted biscuits with the melted butter, and press into the tin base. Put in the fridge while you make the filling.
Divide soft cheese and cream evenly between two bowls, and add the milk chocolate, malt powder, and sugar to one and the white chocolate to the other. Whisk well until slightly firm.
Spread the milk chocolate evenly on top of the biscuit base, wiping the edges if it smears. A tip is to dollop spoonfuls around the base to prevent crumbs from mixing into the filling. Place as many Maltesers as you like all over the mix in an even layer, then spoon the white chocolate mix on top and gently smooth over.
As an option, you can decorate with a couple of Maltesers or chocolate sprinkles on top, then leave in the fridge for at least five hours to firm up.