Best 2 Malted Milk Chocolate Cheesecake Recipes

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Indulge in the symphony of flavors with our irresistible Malted Milk Chocolate Cheesecake. Featuring a velvety smooth chocolate cheesecake filling encased in a crisp and crumbly malted milk cookie crust, this delectable dessert is a harmonious blend of textures and tastes. Every spoonful promises a burst of cocoa richness, complemented by the subtle sweetness of malted milk. This recipe also includes mouthwatering variations to cater to every palate. Explore the classic simplicity of the Original Malted Milk Chocolate Cheesecake, the decadent indulgence of the Double Chocolate Malted Milk Cheesecake, and the refreshing twist of the Malted Milk Chocolate Cheesecake with Raspberry Swirl. Each variation offers a unique taste experience, ensuring that there's something for every cheesecake enthusiast.

Here are our top 2 tried and tested recipes!

MALTED MILK CHOCOLATE CHEESECAKE



Malted Milk Chocolate Cheesecake image

Provided by Carole Bloom

Categories     Cake     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Walnut     Chill     Sour Cream     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9 1/2-inch round cake, 12 to 14 servings

Number Of Ingredients 17

1 tablespoon unsalted butter, softened
Cookie crust
One 10-ounce package butter biscuits, wafers, or shortbread cookies
1/3 cup walnuts
2 tablespoons granulated sugar
4 ounces (8 tablespoons, 1 stick) unsalted butter, melted and coole
Cheesecake
14 ounces milk chocolate, finely chopped
1/2 cup heavy whipping cream
1/2 cup malted milk powder
2 pounds cream cheese, softened
1 cup granulated sugar
4 extra-large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 quart boiling water
Essential Gear: 9 1/2-inch round springform pan, heavy-duty aluminum foil, food processor or rolling pin, double boiler, small saucepan, whisk, electric stand mixer with flat beater attachment, or large mixing bowl and handheld mixer, two rubber spatulas, fine-mesh strainer, 12-inch round cake pan or large roasting pan, cooling rack

Steps:

  • Center a rack in the oven and preheat it to 300°F.
  • Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
  • Cookie crust
  • In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
  • Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
  • Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
  • Cheesecake
  • Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
  • Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
  • Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
  • Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
  • Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
  • One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
  • Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
  • Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
  • Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
  • Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
  • Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
  • Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
  • Keeping
  • Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
  • Making a change
  • Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
  • Adding style
  • Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
  • Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.

MALTED MILK CHOCOLATE CHEESECAKE



Malted Milk Chocolate Cheesecake image

Make and share this Malted Milk Chocolate Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 14

1 tablespoon unsalted butter, softened
1 (10 ounce) package shortbread cookies
1/3 cup walnuts
2 tablespoons granulated sugar
4 ounces unsalted butter, melted and cooled
14 ounces milk chocolate, finely chopped
1/2 cup heavy whipping cream
1/2 cup instant malted milk powder
2 lbs cream cheese, softened
1 cup granulated sugar
4 extra-large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 quart boiling water

Steps:

  • Center a rack in the oven and preheat it to 300°F
  • Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
  • In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
  • Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
  • Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
  • Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
  • Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
  • Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
  • Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
  • Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
  • One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
  • Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
  • Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
  • Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
  • Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
  • Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
  • Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
  • Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.

Tips:

  • Use high-quality ingredients: This will ensure that your cheesecake is delicious and flavorful. Start with a good quality cream cheese, milk chocolate, and malted milk powder.
  • Make sure the cream cheese is at room temperature: This will help it to mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and may cause lumps in your cheesecake.
  • Don't overbeat the cheesecake batter: Overbeating can cause the cheesecake to be dense and crumbly. Mix the ingredients just until they are combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking and will also help it to cook evenly.
  • Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.

Conclusion:

This Malted Milk Chocolate Cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. For example, you could use dark chocolate instead of milk chocolate, or you could add a layer of caramel sauce or whipped cream. No matter how you choose to make it, this cheesecake is sure to be a hit with your friends and family.

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