Crush the malted milk biscuits. Separate the eggs.
- 1 You will need a 20cm (8in) non-stick, spring form cake tin base-lined with greaseproof paper.
- 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 Following the instructions, gently melt the chocolate pot mix in the microwave oven.
- 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 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 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 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 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 If decorating with extra chocolate malt balls, scatter these over the surface just as the cheesecake is setting.
- 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.
Can someone please explain what chocolate pot mix is?? I'd be very grateful.
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!
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.
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.
- Average per serving
- Calories 554.0kCal