Choc-Malt Layered Cheesecake

Ingredients

Ingredient Subheading

• 200g packet plain sweet biscuits
• 125 unsalted butter, melted
• 330g packet milk chocolate Maltesers
• 2x 155g packets white chocolate Maltesers

FILLING

• 1 tablespoon gelatine
• 1/4 cup water
• 2x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 2 teaspoons vanilla extra
• 300ml carton thickened cream, whipped
• 1/4 cup malted milk powder
• 1 teaspoon cocoa powder
• 2 tablespoons boiling water
• Second Ingredient ¹

Directions

1. Grease a 22cm round spring-form tin; line base and side with baking paper.
   1. Sub Step One
2. Process biscuits until finely crushed. Add butter; process until just combined. Press over base of prepared tin. Cover; refrigerate while preparing filling.

FILLING

3. Sprinkle gelatine over water in a small heatproof jug; stand jug in a pan of simmering water. Stir until dissolved; cool. Beat cream cheese in a bowl with electric mixer until smooth. Add sugar, vanilla extract and gelatine mixture; beat until combined. Fold in whipped cream.
4. Pour half the cheesecake mixture into the prepared pan. Cover; refrigerate for 30mins.
5. Blend malted milk powder, sifted cocoa and boiling water in a small jog; stir into remaining cream-cheese mixture. Poor over cheesecake layer in pan. Cover; refrigerate for 15mins.
6. Decorate cheesecake with milk chocolate and white Maltesers. Cover; refrigerate overnight.

Footnotes