Chocolate Malt Cheesecake
Outstanding cheesecake recipe. Reminds me of Chocolate Ice Cream and a Chocolate Malt Shake. I used an 8 inch springform pan and that added to the baking time as well as the lower temperature experiment.
Ingredients:
Crust:
1 cup of graham cracker crumbs
7 tablespoons melted butter (6 Tablespoons would be better)
1/4 cup sugar
Filling:
3 eight ounce packages of cream cheese (room temperature)
1 can (14oz) sweetened Condensed Milk
3/4 cup chocolate malted milk powder
4 large eggs (room temperature)
1 cup semi-sweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
Confectioners' sugar (optional)
Method:
Combine the crust ingredients and press into your springform pan bottom.
Put into refrigerator.
Preheat your oven to 325F
In your mixer bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk and mix.
Add the malted milk powder and mix
Add in the 4 eggs one at a time and mix thoroughly with each egg.
Add the cooled melted chocolate and vanilla extract and mix.
Pour into your prepared springform pan.
(I used an 8 inch pan) I think that is why it took so long to bake.)
(most people use a 9 inch pan)
Wrap base of pan with aluminum foil on the outside.
Bake in a pan of hot water if you want.
You do not have to use the water, it will bake faster without the water.
Using a 9 inch pan without water, baking time may be around 65 minutes.
Bake until set but a bit jiggly in the center.
Cool to room temperature, then run a butter knife around the edge and refrigerate overnight in the fridge.
I made a chocolate sauce/ganache to serve with the cheesecake.
Chop eight ounces of semi-sweet chocolate into small pieces.
Place the chocolate into a heat proof bowl.
Heat 1 cup heavy whipping cream to boiling point.
Pour the boiling cream over the chocolate and stir until smooth.
Thank you for watching!
Background music from YouTube Audio
Song used: Moonlight Sonata by Beethoven
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