Right, and we're back to our usual scheduling of sugary dessert goodness. Oh dessert, my love, how I've missed you so...
We kick-start our roll of desserts with a double-layered malted milk chocolate & vanilla white chocolate cheesecake. I know the name's a mouthful but trust me, while you're explaining what it is to your guests, they'll be too busy stuffing their face and rolling on the floor in delight to care. I promise.
I really like cheesecake. Understatement. I love cheesecake. Set cheesecakes are great as they are perfect make-ahead desserts, which suits me just fine as a frequent dinner-party host. And they are super-easy to make too.
Now, when I say 'malted milk chocolate', I actually mean 'Milo'. If you haven't heard of Milo, it's a malted milk chocolate drink which I very much associate with my Malaysian childhood. I'm sure you can substitute the Milo for chocolate Horlicks or some such other malted powder.
Ingredients:
250g plain malted biscuits
100g salted butter
3 tbsp caster sugar
2 x 300g tubs of cream cheese
300ml double cream
2 teaspoons of gelatine powder
60ml of water
250g white chocolate, melted
250g milk chocolate, melted
2 tbsp Milo/chocolate Horlicks
2 tbsp vanilla essence
Additional melted milk chocolate to decorate
First, grease the base and sides of a spring-form cake tin with a removable base.
Whip out your trusty food processor and blitz those biscuits to a fine crumb. Melt your butter and stir into the crushed biscuit crumbs with 1 tbsp of sugar until it starts to come together with a texture like wet sand. Press the crumb mixture into the base until tightly packed, then place the tins into the fridge to chill.
Divide the cream cheese evenly between two bowls. In one bowl, add your vanilla essence and melted white chocolate then add the melted milk chocolate, malted milk chocolate and 2 tbsp of caster sugar into the other.
Dissolve your gelatine into warm water and set aside.
Separately beat each cream cheese mix with an electric mixer until well combined. Into each bowl, add 30ml of the water dissolved with gelatine and beat well using your electric mix, until the mixture is smooth.
Onto your biscuit base, pour in the white chocolate vanilla mix and clean down the sides to leave a smooth edge. Carefully spoon the milk chocolate mixture onto the top and gently smooth the top.
Place into the fridge and chill for at least 5 hours. Before serving and once the cheesecake has set, melt some milk chocolate until it is runny. Dip a chopstick into the melted chocolate and drizzle/flick it over the top of the cheesecake until a 'net' has been created on the surface. Cover with clingfilm and place back in the refrigerator to chill until ready to serve.
Once again, these photos are thanks to Jason Kang!
We kick-start our roll of desserts with a double-layered malted milk chocolate & vanilla white chocolate cheesecake. I know the name's a mouthful but trust me, while you're explaining what it is to your guests, they'll be too busy stuffing their face and rolling on the floor in delight to care. I promise.
I really like cheesecake. Understatement. I love cheesecake. Set cheesecakes are great as they are perfect make-ahead desserts, which suits me just fine as a frequent dinner-party host. And they are super-easy to make too.
Now, when I say 'malted milk chocolate', I actually mean 'Milo'. If you haven't heard of Milo, it's a malted milk chocolate drink which I very much associate with my Malaysian childhood. I'm sure you can substitute the Milo for chocolate Horlicks or some such other malted powder.
250g plain malted biscuits
100g salted butter
3 tbsp caster sugar
2 x 300g tubs of cream cheese
300ml double cream
2 teaspoons of gelatine powder
60ml of water
250g white chocolate, melted
250g milk chocolate, melted
2 tbsp Milo/chocolate Horlicks
2 tbsp vanilla essence
Additional melted milk chocolate to decorate
First, grease the base and sides of a spring-form cake tin with a removable base.
Whip out your trusty food processor and blitz those biscuits to a fine crumb. Melt your butter and stir into the crushed biscuit crumbs with 1 tbsp of sugar until it starts to come together with a texture like wet sand. Press the crumb mixture into the base until tightly packed, then place the tins into the fridge to chill.
Divide the cream cheese evenly between two bowls. In one bowl, add your vanilla essence and melted white chocolate then add the melted milk chocolate, malted milk chocolate and 2 tbsp of caster sugar into the other.
Dissolve your gelatine into warm water and set aside.
Separately beat each cream cheese mix with an electric mixer until well combined. Into each bowl, add 30ml of the water dissolved with gelatine and beat well using your electric mix, until the mixture is smooth.
Onto your biscuit base, pour in the white chocolate vanilla mix and clean down the sides to leave a smooth edge. Carefully spoon the milk chocolate mixture onto the top and gently smooth the top.
Place into the fridge and chill for at least 5 hours. Before serving and once the cheesecake has set, melt some milk chocolate until it is runny. Dip a chopstick into the melted chocolate and drizzle/flick it over the top of the cheesecake until a 'net' has been created on the surface. Cover with clingfilm and place back in the refrigerator to chill until ready to serve.
Once again, these photos are thanks to Jason Kang!
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