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Malted Cheesecake Recipe

Malted Cheesecake

Rahat
This Malted Cheesecake is a dreamy dessert that combines rich, creamy indulgence with a hint of nostalgic malted flavor. With just 20 minutes of prep and an hour in the oven, it’s surprisingly simple to create this showstopper.
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Prep Time 20 minutes
Cook Time 1 minute
chill time 6 minutes
Total Time 7 minutes
Servings 12 slices
Calories 279 kcal

Ingredients
  

Malted Shortbread Crust

  • 8 Tbsp butter softened
  • ⅓ cup granulated sugar
  • 3 Tbsp malted milk powder
  • 1 ⅓ cup all-purpose flour

Malted Cheesecake

  • 24 oz packages cream cheese softened
  • ¾ cup granulated sugar
  • ½ cup malted milk powder
  • 3 eggs
  • ⅓ cup sour cream
  • 2 cups semi-crushed malted milk balls I place the milk balls in a large resealable plastic bag and then smash repeatedly with rolling pin until they are crushed into pieces but not finely crushed--you want to have some larger pieces of the milk balls in your cheesecake.

Dark Chocolate Ganache

  • 1 ⅓ cup dark chocolate chips if you prefer to have a milk chocolate topping simply substitute the dark chocolate chips for milk chocolate ones
  • ½ cup heavy cream
  • ½ cup Additional semi-crushed milk balls to sprinkle on top

Instructions
 

  • Preheat oven to 400F
  • In stand mixer (or with electric hand mixer) cream together butter and sugar.
  • Add malt powder and stir until combined
  • Gradually stir in flour until all ingredients are combined.
  • Line bottom of 10" springform pan with parchment paper (remove the bottom, line with paper so that paper hangs over edges of pan, then replace sides of springform pan and snap on)
  • Press shortbread crust into bottom of springform pan.
  • Poke crust all over with tines of fork.
  • Bake at 400F for 15 minutes then remove from oven and set aside while you finish preparing the cheesecake.
  • Reduce oven to 350F
  • In KitchenAid mixer (or with electric hand-mixer) cream together cream cheese, sugar and malted milk powder on medium speed, pausing to scrape down the sides of the bowl with a rubber spatula, until ingredients are well-combined.
  • Add eggs, one at a time, beating just until combined after each addition.
  • On low speed stir in sour cream until just combined.
  • Using rubber spatula, fold in crushed milk balls.
  • Pour cheesecake batter into prepared springform pan/over malted shortbread crust
  • Bake on 350F for 45 minutes/until cheesecake is mostly set, slightly jiggly in the center still but firm to the touch when lightly touched with fingertips. Edges may be slightly golden.
  • Remove from oven and allow to cool completely. Transfer to fridge and allow to chill at least 6 hours or overnight.
  • Once cheesecake has completely chilled, run a sharp knife around the sides of the springform pan and release the edges (sides of springform pan should no longer be attached)
  • Combine chocolate chips and heavy cream in medium saucepan and set to medium heat.
  • Stir frequently until chocolate is completely melted and well-combined with the cream.
  • Remove from heat and allow to set for about 1-2 minutes before pouring over cheesecake.
  • Within several minutes of pouring ganache, sprinkle additional chopped milk balls over the top of the cheesecake.
  • Return to fridge and allow to chill for at least 10 minutes so the ganache can set before cutting and serving.

Nutrition

Calories: 279kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 80mgSodium: 119mgPotassium: 96mgFiber: 1gSugar: 21gVitamin A: 493IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword Cheesecake, creamy, dessert, malted, malted milk
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