Malt chocolate cheesecake

• malted milk biscuit↗200g g

  crushed to crumbs

• salted butter↗100g g

  melted

• caster sugar↗5 tbsp tbsp
• tubs full fat soft cheese2 x 165g g

  (if you use soft or cream cheese from a deli counter the cheesecake might not set)

• pot double cream↗300ml ml
• white chocolate↗300g g

  melted

• bar milk chocolate↗200g g

  melted

• malt2 tbsp tbsp

  powder

• bag white chocolate coated malt balls37g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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 chocolate coated malt balls and chill for at least 5 hrs until firm.