Malted Milk Cheesecake

This is…pretty amazing? It is pretty non-traditional tasting, which won over my cheesecake-hating boss, but it’s super delicious. I love the malt flavor, and it’s got more of a frozen custard texture than anything else.

The recipe I followed said to serve with whipped cream and Whoppers (to go along with the malt theme), I went with hot fudge sauce which also is a delightful pairing. The recipe didn’t mention greasing the bottom of the pie plate, but seeing as I actually broke my glass pie plate serving this…I’m going to go ahead and recommend that you do. (The whole thing got eaten, risk of internal bleeding or no.) You can also make this in one of those mini-cheesecake dishes with the individual removable little bottoms, in which case don’t worry about it!

img_7929Ingredients:

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

I always find a food processor the easiest way to prepare crumb crusts. Process the graham crackers until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

img_7921In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder.

img_7922Add the cream cheese and vanilla and beat until well combined.

img_7923Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture.

img_7926Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

img_7927When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

img_7928

Malt Vanilla Cheesecake

From Cookie Dough and Oven Mitt.

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

Process the graham crackers in a food processor until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder. Add the cream cheese and vanilla and beat until well combined. Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture. Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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