March 25, 2026
Baked Malt Chocolate Cheesecake
Baked Malt Chocolate Cheesecake
A rich, creamy baked cheesecake with soft milk chocolate and a gentle malt sweetness, set on a buttery biscuit base. Smooth, nostalgic, and just the right balance of indulgent and comforting.
Print Pin RateServings: 8
Calories
Carbs
Protein
Fat
Ingredients
Filling
- 360 g full-fat cream cheese
- 150 g sour cream
- 2 eggs
- 150 g caster sugar
- 200 g good-quality milk or dark chocolate
- 3 tbsp malt powder
- 1 tbsp cocoa powder
Base
- 100 g butter melted
- 300 g malted milk biscuits
- 1 tbsp malted milk powder
To decorate
- Maltesers
- Chocolate malt biscuits crushed
- Mini chocolate eggs
- Chocolate shavings
- Icing sugar or cocoa for dusting
Instructions
Prepare the base
- Preheat the oven to 160°C (fan).
- Grease and line either a 20cm or 23cm springform tin.
- Crush the biscuits into fine crumbs.
- Mix with the melted butter and malted milk powder until combined.
- Press firmly into the base of the tin.
- Chill in the fridge while you prepare the filling.
Melt the chocolate
- Gently melt the milk chocolate over a bain-marie or in short bursts in the microwave.
- Set aside to cool slightly.
Make the filling
- Beat the cream cheese until smooth.
- Add the sugar and mix until creamy.
- Mix in the sour cream.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in the malt powder and cocoa powder.
- Fold in the melted chocolate until fully combined and smooth.
Assemble
- Pour the filling over the chilled base and smooth the top.
- Tap the tin lightly on the counter to remove any air bubbles.
Bake
- Bake at 160°C (fan) for 40–45 minutes, until the edges are set but the centre still has a slight wobble.
Cool
- Turn the oven off and allow the cheesecake to cool inside the oven for 4 hours with the door closed or slightly ajar.
- This gradual cooling helps prevent cracking and keeps the texture creamy.
Chill
- Once cooled, transfer to the fridge and chill for at least 4 hours, preferably overnight, until fully set.
Decorate & serve
- Remove from the tin.
- Dust lightly with icing sugar.
- Top with chocolate shavings, Maltesers, crushed chocolate malt biscuits, and mini chocolate eggs.
- Slice with a hot knife for clean edges and serve.
Notes
Tin note:
A 20cm tin will give a taller, more decadent cheesecake and may sit closer to the upper end of the baking time.
A 23cm tin will produce a slightly lower cheesecake and may bake a little faster.
A 20cm tin will give a taller, more decadent cheesecake and may sit closer to the upper end of the baking time.
A 23cm tin will produce a slightly lower cheesecake and may bake a little faster.