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 Hello ladies and gents this is the Viking telling you that today we are talking about

CHOCOLATE CARAMEL AND MALT CHEESECAKE

Chocolate, caramel and malt cheesecake - Recipes - delicious.com.au

This chocolate, caramel and malt cheesecake is what true love looks like

INGREDIENTS

  • 500g malt biscuits
  • 200g unsalted butter, melted, cooled
  • 800g cream cheese, at room temperature, chopped
  • 1 cup (220g) caster sugar
  • 1 tbs cornflour
  • 3 eggs
  • 250g jar dulce de leche
  • 200g dark (70%) chocolate, melted, cooled
  • 1/2 cup (60g) malted milk powder
  • 1 cup (250ml) pure (thin) cream

CHOCOLATE GANACHE

  • 100g dark (70%) chocolate, chopped
  • 1/3 cup (80ml) thickened cream


METHOD

1.Preheat oven to 150°C. Grease base and side of a 22cm round springform cake pan.

2.Place biscuits in a food processor and pulse to fine crumbs. Add butter and pulse until combined. Press into the base and side of prepared pan. Chill until needed.

3.Place cream cheese in cleaned food processor and whiz until smooth. Add sugar, cornflour and eggs, and whiz until well combined. Transfer half the cream cheese mixture to a bowl.

4.Add dulce de leche to remaining cream cheese mixture and whiz to combine. Pour caramel mixture over cheesecake base and bake for 50 minutes or until top is just set.

5.Meanwhile, combine remaining cream cheese mixture with melted chocolate, malted milk powder and cream, and stir to combine. After 50 minutes, remove part-baked cake from oven and gently pour the chocolate mixture over the caramel mixture. Return to oven and bake for a further 1 hour or until set at the edges with a gentle wobble in the centre. Turn off the oven and, with the door slightly ajar, leave the cake to cool completely in the oven (this will take at least 3 hours).

6.When cake is cooled, chill for at least 4 hours or overnight until cold and firm.

7.When ready to serve, release cake from pan, transfer to a serving plate or cake stand and return to the fridge while you make the chocolate ganache.

8.For the ganache, place ingredients in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth, then cool completely. Pour over the cake and chill for 30 minutes to softly set before serving.

and as always have a chilled day from the Viking

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