ickle~blue said:
stony said:
Oh id like the recipe for that
Malted Milk
200g malted milk biscuits , crushed to crumbs
100g salted butter , melted
5 tbsp caster sugar
2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
300ml pot double cream
300g white chocolate , melted
200g bar milk chocolate , melted
2 tbsp malt or Horlicks powder
37g bag white Maltesers
Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.
It says chill for 5 hours but I've found it's best left overnight.
As well as being absolutely huge when it's finished, it's simply the best cheesecake I have ever had.
