Editor's note:The recipe and introductory text below are from Carole Bloom's bookThe Essential Baker.
One of my favorite treats when I was growing up was malted milk balls. I couldn't seem to get enough of them. I vividly remember biting through the crunchy exterior of milk chocolate to find the malt ball inside. Yum! I still love the flavor of malt and believe it goes well with milk chocolate. This cheesecake is inspired by those malted milk balls I loved as a child. It's dense and creamy, with a crunchy cookie crust and a deep malt flavor. As with other cheesecakes, this one has to be made in advance of serving because it needs hours to cool and chill. But it also freezes beautifully, so you can make it well in advance of when you plan to serve it.
Ingredients
Makes one 9 1/2-inch round cake, 12 to 14 servings
Cookie crust
Cheesecake
Step 1
Center a rack in the oven and preheat it to 300°F.
Step 2
Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
Cookie crust
Step 3
In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
Step 4
Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
Step 5
Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
Cheesecake
Step 6
Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
Step 7
Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
Step 8
Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
Step 9
Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
Step 10
Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
Step 11
One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
Step 12
Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
Step 13
Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
Step 14
Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
Step 15
Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
Step 16
烤的蛋糕1小时45分钟,直到top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
Step 17
Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
Keeping
Step 18
Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
Making a change
Step 19
Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
Adding style
Step 20
Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
Step 21
Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.
Leave a Review
Reviews (20)
Back to TopI have made this cake many times, and it is always a crowd pleaser. When I recently couldn't find malt I used Ovaltine and cut the sugar way back and added a little dark chocolate . Also, when I use Walker's short bread for the crust I cut back the butter by about a third. Because of Covid and the absence of help with eating a WHOLE cheesecake, I found that you can cut the recipe in half, and still have plenty of batter for four mini cheesecakes. It took about an hour and 10 minutes for the smaller cakes to bake. I haven't tried freezing one, but I might give it a try. I just give away the three we don't eat; they're nice gifts.
Anonymous
Auburn, Alabama
5/23/2021
I made this cheesecake and it was a real hit at Thanksgiving! I used a 10 1/2” springform pan and it was perfect baked for exact time in recipe. I used Walker shortbread cookies for the crust and it was yummy. I added extra chocolate malt and used 2 oz bittersweet chocolate with 12 oz milk chocolate. I covered it with a chocolate ganache. Everyone loved it.
nporter1
Indianapolis IN
11/26/2018
I made this and it was delicious I used chocolate gram crackers for the crust and doubled the malt powder. I add half the melted chocolate and swirled the other half into the cake. I did have enough batter left over to make three mini cheese cake which was great cause I got to taste it before I brought it to a party. Hands down it was the best thing I ever made.
andshebakes
Boston ma
7/26/2015
This cheesecake has been a huge hit for me since the first time I have made it! The one change I have made to the recipe and I highly recommend, instead of using the malted powder, I take actual malted milk balls, usually Whoppers, and I put them in a food processor to create the powder and will also leave it a little lumpy, this way when you take a bite you get a little nugget of malted milk ball. Give it a shot!!!
bzpoppinz1
Huntington Station, NY
11/3/2013
I wish I'd read the other reviews before I began making this cheesecake, because I too discovered that the malt flavor is much too subtle. Next time I'll triple the malt and leave out the chocolate or swirl it through the batter. Straining the malt mixture didn't seem necessary--I'll skip that step next time. I used milk chocolate chips to save myself the task of chopping the chocolate. Other cooks said the recipe makes too much filling, and I agree (saved the extra). I used a 9" springform pan. Even though I didn't fill it all the way, the cheesecake took almost 4 hours to bake at this low temp. On the plus side, it had a moist, mousselike texture. For the crust, I used one package (7.5 oz) of Chessman shortbread cookies and made up the deficit with Chips Ahoy. It was a gloppy mess when I pressed it into the pan, but it ended up being the best cheesecake crust I've ever made. It held together beautifully and tasted great. Forgot to butter the mold, and the cake stuck to the sides. I disguised that flaw with chopped malted milk balls--a perfect fix.
mkinsey
St. Louis, MO
11/23/2012
I RECENTLY ATE THIS CHEESECAKE AND IT WAS THE BEST I HAVE EVER HAD BUT WHEN I ASKED THE COOK SHE TOLD ME SHE DOUBLED THE MALT AND USED DARK CHOCOLATE. TRY THIS BECAUSE IS IF FABULOUS
CAKELADY2012
MONTGOMERY, AL
4/4/2012
So good! I made this recipe, exactly as stated, for a friend's birthday party. It was a hit. It was the first time I've ever made a cheesecake, which blew everyone away, as well. I used a tall, 9 inch pan and filled it to the top, making it especially deep. The cake isn't overly chocolatey or malty. I'll definitely make it again.
marysevier
knoxville, TN
11/22/2011
I'd like to try and make these as "bites" for a dessert party. Any suggestions for the cooking time and yield?
michellezin
Boston
2/25/2011
我对这道菜很失望。我觉得the malt flavor was not strong enough; it really just tasted like a standard chocolate cheesecake. I also used shortbread cookies as the recipe suggests for the crust and when mixed with the other ingredients they were way too wet and buttery. Perhaps it was the brand of cookies I used, but I do think that a simple graham cracker crust would have been way better.
JBlancho
1/5/2011
YUM !很好的芝士蛋糕。我不知何故under-measured the chocolate so injected ganache into the cold cheesecake until it bulged with chocolate, and let it set again. The best mistake I ever made! Delicious veins of semi-hard chocolate throughout. I used a 9 1/2" pan and had a huge overflow and enough filling to make another ramekin worth. Next time I'd reduce the filling by 1/4.
hummus_monster
NZ
8/22/2010
Excellent cheesecake - really like the taste - the malt makes all the differences - it took about 40 minutes longer to bake
ehawley
Florida
6/24/2010
Exceptional! I had no idea there were so many malted milk ball freaks out there beside my husband. The neighbors are at the gate, demanding more. Made the cheesecake as directed but used a graham cracker crust since the ingredients were on hand. I will try the shortbread crust next time. Used a 9" pan w/ no problem. Bake time was too long for my oven. This made 16 servings (as light as the taste is, it is deceiving rich).
mvandenberg
Tempe AZ
3/10/2010
this cheesecake my class is making we thought it was good but it needed some improvment insted of a shourtbread cookies for the crust we used suger and ying yang cookies, and since it didn't call to be decerated we shaved white chocolate on top
grant_404
tennessee
8/19/2009
My wife made this for me for New Years Eve Dinner. It was fantastic! Also added extra malt balls chopped coarsely in food processor. Made 1/4 recipe and used 2 4" springform pans. This way we had one New Years Eve and one New Years day. Served with Expresso.
kedkap
Columbus, OH
1/3/2009
I am about to make this again right now, so I thought I would do a quick review. I made this for a jewelry party for a friend. It was VERY well received. The malt flavor is subtle but a great addition. I used a chocolate crust and topped it with dark chocolate ganache. It will serve a ton. Also, I made it in my 9" and there was too much batter, so I make a tiny 4" cheesecake also (its my friend's birthday). Cheesecakes take time, but with practice it gets easier. Just make sure all the ingredients are room temp, it mixes much better. This is a 4 star recipe for sure!
alpilz
Oceanside, CA
12/5/2008
