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MOCHA MALTED CHEESECAKE

  • 4.0 Star
    rating
  • Timer Prep 20 min
    Cook 360 min
  • Chart 554.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Crush the malted milk biscuits. Separate the eggs.

Method

  1. 1 You will need a 20cm (8in) non-stick, spring form cake tin base-lined with greaseproof paper.
  2. 2 Melt the butter in a pan over a low heat. Stir in the sugar and crushed biscuit crumbs and mix well. Spread into the prepared cake tin, pressing down firmly and evenly. Chill for 5 minutes.
  3. 3 Following the instructions, gently melt the chocolate pot mix in the microwave oven.
  4. 4 Meanwhile soak the gelatine leaves in a small bowl of cold water for about 5 minutes. Dissolve the coffee in 4 tbsp. boiling water. Squeeze the excess liquid out of the softened gelatine leaves then add to the coffee and stir until dissolved.
  5. 5 In a large bowl, whisk together the ricotta cheese, cream, egg yolks and sugar until smooth. Whisk in the dissolved gelatine, chocolate pot mix and rum.
  6. 6 Using clean beaters whisk the egg whites in a large bowl until they form soft peaks. Stir a spoonful into the cheese mixture to slacken it and then gently fold in the remaining egg white.
  7. 7 Scatter the chocolate malt balls onto the biscuit base then pour on the chocolate mixture, giving the tin a gentle tap to level out the surface.
  8. 8 Chill for 4-6 hours minimum. Gently remove from the tin by running a small palette knife around the edge of the tin and then release the spring clip. Slide onto a serving plate.
  9. 9 If decorating with extra chocolate malt balls, scatter these over the surface just as the cheesecake is setting.
  10. 10 Hints: Crush the biscuits and nuts by placing in a strong plastic bag and flatten with a rolling pin. Omit the instant coffee granules and add a few drops of vanilla extract.

5 Reviews

  • Sally Woods

    Can someone please explain what chocolate pot mix is?? I'd be very grateful.

  • Steve Turner

    Unfortunately it seems that nowhere sells the chocolate pot mix anymore. If anyone knows of a work-around I'd appreciate hearing about it.

  • Hazel From Warwick

    Not usually good at puddings but special occasion so had a go at this impressive looking cheesecake. Was absolutely delighted with this. Did exactly what is said on the tin!

  • Evelyn

    Lovely and light, easy to make but looks impressive. Added Demerara sugar to base mix, did not require any more in chocolate mix. Will make it again.

  • Sarah

    Not sure about the sugar in the biscuit base would prob not put sugar in next time (also didn't say which sugar to use as there is 2 in the recipe) also not too sure on the coffee. Was lovely & light though.