Chocolate Malted Cheesecake Recipe
Chocolate Malted Cheesecake! Yummy! Isnt your mouth watering? This is a yummy dessert that will definitely be a winner at the next party you host. I served the Chocolate Malted Cheesecake last week for my wedding anniversary. Needless to say, my husband loved it!
Ingredients
1 cup all-purpose flour
1/3 cup chocolate-flavored malted milk powder
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2 tablespoons sugar
1 8-ounce package cream cheese, softened
1 cup small curd cream-style cottage cheese
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 tablespoons all-purpose flour
1 cup milk
Directions
To make crust, stir together thoroughly 1 cup all-purpose flour, malted milk powder, baking powder, and salt.
Cream together butter or margarine and 2 tablespoons sugar till light and fluffy.
Blend malt mixture into creamed mixture.
Set aside 1/4 cup crumb mixture.
Press remaining into bottom and 1 1/2 inches up side of ungreased 9-inch springform pan.
Bake at 350° for 15 to 20 minutes.
Bake the reserved 14 cup crumb mixture on baking sheet for 8 to 10 minutes.
Cool crust and crumbs.
In mixer bowl cream together softened cream cheese and cream-style cottage cheese till smooth.
Gradually add the 1/2 cup sugar, creaming well.
Add the eggs and vanilla; beat at low speed of electric mixer just till blended.
Stir in the 2 tablespoons flour.
Add milk, blending till smooth.
Pour mixture into baked crust.
Bake cheesecake at 350° till knife inserted just off-center comes out clean, 35 to 40 minutes.
Top with reserved baked crumbs.
Chill at least 4 hours.
If desired, garnish with blanched whole almonds that have been dipped in melted unsweetened or semisweet chocolate.
Cream together butter or margarine and 2 tablespoons sugar till light and fluffy.
Blend malt mixture into creamed mixture.
Set aside 1/4 cup crumb mixture.
Press remaining into bottom and 1 1/2 inches up side of ungreased 9-inch springform pan.
Bake at 350° for 15 to 20 minutes.
Bake the reserved 14 cup crumb mixture on baking sheet for 8 to 10 minutes.
Cool crust and crumbs.
In mixer bowl cream together softened cream cheese and cream-style cottage cheese till smooth.
Gradually add the 1/2 cup sugar, creaming well.
Add the eggs and vanilla; beat at low speed of electric mixer just till blended.
Stir in the 2 tablespoons flour.
Add milk, blending till smooth.
Pour mixture into baked crust.
Bake cheesecake at 350° till knife inserted just off-center comes out clean, 35 to 40 minutes.
Top with reserved baked crumbs.
Chill at least 4 hours.
If desired, garnish with blanched whole almonds that have been dipped in melted unsweetened or semisweet chocolate.
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