Chocolate Malt Cheesecake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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With an impressive presentation and a scrumptious, classic malt flavor, this downsized dessert will make anyone feel special. Ingredients:
4 portions refrigerated ready-to-bake sugar cookie dough |
4 ounces cream cheese, softened |
1/2 cup dark chocolate chips, melted |
2 tablespoons sugar |
1 egg white |
1/2 teaspoon vanilla extract |
topping: |
4-1/2 teaspoons cream cheese, softened |
2 teaspoons sugar |
1 teaspoon malted milk powder |
1 teaspoon baking cocoa |
2/3 cup whipped topping |
1 tablespoon chocolate syrup |
Directions:
1. Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil. Press cookie dough onto bottom of pan. Bake at 325° for 15-20 minutes or until golden brown. Cool on a wire rack.
2. In a small bowl, beat the cream cheese, melted chocolate and sugar until smooth. Add egg white; beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Place loaf pan in a baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 40-45 minutes or until center is just set and top appears dull.
4. Remove loaf pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. For topping, in a small bowl, beat the cream cheese, sugar, milk powder and baking cocoa until smooth. Fold in whipped topping. Spread over cheesecake. Cover and refrigerate for 1 hour.
6. Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers. Yield: 2 servings.
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