This malted chocolate cheesecake, my ode to the chocolate malt milkshakes of my youth, is pretty much the perfect cheesecake in my book. With malted milk powder in the chocolate cookie crust, creamy filling, *and* chocolate ganache topping, it’s a cheesecake lover’s (and malt lover’s!) dream. The malted milk powder adds complexity to each layer, and the nutty brown butter in the crust ups the flavor still. I’ll never turn down a slice of classic cheesecake, but this nostalgic, reimagined rendition is exactly the type of cheesecake I want to serve to my friends and family (and eat straight from the pan when no one is looking). —EmilyC
Test Kitchen Notes
This recipe was developed in partnership with Miele. —The Editors
1 hour 5 minutes
one 9-inch cheesecake
FOR THE CRUST
(255 grams) chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
(22 grams) malted milk powder (chocolate or plain), such as Ovaltine or Carnation
FOR THE FILLING
8-ounce packages full-fat cream cheese, at room temperature
(150 grams) granulated sugar
(88 grams) malted milk powder (see note above)
large eggs, at room temperature
(240 grams) sour cream, at room temperature
FOR THE MALTED GANACHE
semisweet chocolate, chopped
(22 grams) malted milk powder (see note above)
Line the bottom of a 9-inch springform pan with parchment paper.
TO MAKE THE CRUST: In a food processor, pulverize the cookies until they’re finely ground.
In a small saucepan over medium heat, melt the butter and cook until it turns brown and smells nutty, about 4 to 6 minutes. Stir frequently, scraping up any bits from the bottom so they don't burn. Remove from heat, and immediately stir in malted milk powder.
In a medium bowl, combine crumbs and malted brown butter, and stir together until evenly integrated. Transfer crumbs to the prepared pan, and press them up the sides of the pan, then evenly over the bottom of pan. Chill the crust (either in the fridge or freezer) while preparing the filling.
Heat oven to 325°F
TO MAKE THE FILLING: In a mixer fitted with the paddle attachment, beat together the cream cheese, sugar, and malted milk powder on medium-low speed until ultra-smooth, about 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed. (Resist the temptation to mix on high speed, which will introduce air into the batter, causing it to rise, then deflate and crack, in the oven.) Beat in eggs, one at a time, then add sour cream and vanilla. Mix until smooth.
Pour filling over the crust. Bake for 65 to 75 minutes, or until the edges are dry and puffed but the center is still jiggly and wetter looking. (Optional: use a water bath to ensure an even distribution of heat from edge to center--or the steam function on your oven if you have that!). If the edges crack a little, don’t worry—they won’t affect the taste or appearance since you’re going to cover the whole thing with malted ganache!
Cool on the counter, then refrigerate until fully chilled, at least 4 hours or up to 2 days.
TO MAKE MALTED GANACHE: Heat cream in a small saucepan until steaming (but not boiling). Add malted milk powder, whisking until evenly incorporated. Off the heat, whisk in chocolate until smooth and glossy. Cool for about 10 minutes. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 45 minutes to 1 hour.