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Malt Sticks cheesecake
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Prep Time:
410 minutes
Cook Time:
50 minutes
Total Time:
460 minutes
Indulgent cheesecake with Arnott's Tee Vee Snacks Malt Sticks, whipped cream, and chocolate biscuit decoration.
Ingredients:
  • 2 x 175g pkts Arnott’s Tee Vee Snacks Malt Sticks
  • 60g unsalted butter, melted
  • 500g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 70g (1/2 cup) malted milk powder
  • 20.00 ml plain flour
  • 4.40 gm vanilla extract
  • 2 eggs
  • 125ml (1/2 cup) thickened cream
  • 80g dark chocolate, melted
  • 300ml thickened cream, extra, whipped
  • Dark chocolate curls, to decorate (see note)
Instructions:
  • Preheat your oven to 150C (130C fan forced) and line the base of a 20cm springform pan with baking paper.
  • Crush half of the Tee Vee Snacks finely in a food processor. Add the butter and process until thoroughly combined. Press the mixture firmly into the prepared pan to cover the base. Chill while you make the filling.
  • Blend cream cheese, sugar, malted milk powder, flour, and vanilla in a food processor until smooth. Incorporate eggs and cream until mixed. Set aside 1 cup, stir in chocolate until smooth. Pour half the plain batter into pan, add half the chocolate batter. Repeat layers, then swirl with a knife. Bake in a water bath for 45-50 minutes until just set with a slight wobble. Turn off oven, let cheesecake cool inside for 2 hours. Chill in fridge for 4 hours or overnight to set. Serve and enjoy!
  • Spread the cream thinly on the outer edges of the cheesecake and garnish with the leftover Malt Sticks. Finish by topping it with extra whipped cream and dark chocolate curls.

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