RASPBERRY CHOCOLATE MALT CHEESECAKE

Every year for Danny's birthday I bake something new, but it always includes his three favorites: raspberry, malt, and chocolate. To celebrate his birthday this year I decided to make a raspberry chocolate malt cheesecake! I took a NY cheesecake family recipe and modified it to add malt and raspberry. For me baking is like fashion because all the colors are so appealing, and when something looks AND tastes good then it's in harmony.  

So here's a peak at the finished product! For those of you who love these ingredients then try this recipe!

Raspberry Chocolate Malt Cheesecake

Bake 325 F for 1 hour ad 5 minutes

Ingredients-

Base:

1 1/2  cups crushed vanilla Oreos

1 1/2  cups crushed malted milk balls

1 tbsp. sugar

4 tbsp. butter (melted)

Filling:

5 packages of 8 oz. cream cheese (softened)

1 cup sugar

3 tbsp. flour

1 tbsp. vanilla

1 cup sour cream

4 eggs

3 cups roughly chopped malted milk balls

1 cup pureed frozen raspberries

Directions-

Base:

Take a generous handful of vanilla Oreos and place into a gallon size ziplock bag. Make sure the bag is tightly sealed. Use a rolling pin to roll over the cookie pieces until they become crushed. Measure and place into mixing bowl. Use a hand or electro generated turbo chopper to crush malted milk balls until crushed. Measure and add to mixing bowl. Add sugar and melted butter. Mix until all ingredients are well incorporated with butter. Using a 9 inch springform pan, dump crumbs into the bottom of the pan and press down using a spatula. Place in oven for 10 minutes at 325 F.

Filling:

Roughly chop up 3 cups of malted milk balls using the same turbo or hand chopper. Set aside. Puree (chopper will even do the job!) frozen raspberries and measure out 1 cup.  Set aside. Beat cream cheese, 1 cup sugar, flour, and vanilla. Add sour cream and mix well. Then, put mixer on low speed and add eggs one at a time until blended. Keeping mixer on low speed, add in roughly chopped malted milk balls. Let the malted milk balls fold into cheese mixer and then turn off mixer being careful not to over mix. Pour the cheesecake mixture over the crust. Using a spoon, drizzle raspberries on top of the cake. Then take a sharp tip knife and make a figure eight design through the raspberries. Let cake cook at 325 F for 1 hour and 5 minutes. Refridgerate for 4 hours or overnight.

Garnish with roughly chopped malted milk balls and enjoy!

<3 Annalise