Whopper Easter Egg Topped Dessert

Chocolate Malt Cheesecake

Easter Cheesecake

One of our most popular Easter recipes is the Nigella Easter Egg Cake. It was actually one of our first posts seven years ago, and people still search it out. This year I wanted to do something that had a similar look, but a different flavor. A few months ago I started planning out a chocolate malt cheesecake using malt powder. I have great memories of my Aunt Rozanne making chocolate malts when I was visiting her, and I thought the flavor would translate well into a cheesecake (obviously I feel like everything translates well into a cheesecake!). With Easter this weekend I thought that this cheesecake would make a perfect dessert topped with the Robin’s Egg Whoppers.

One of the biggest hassles was figuring out where to find the Malt Powder at the store. Every store is different, but my first thought was the baking aisle, and that thought as wrong! You can find the malt powder in the hot chocolate/coffee aisle. Helpful hint for the day!

Using Whopper Eggs on your Easter Dessert

Part of me wonders if it’s time to branch out from all the cheesecakes, but they just seem like a blank canvas, and I love thinking up new flavor combinations. This will make a great dessert for the grownups at Easter dinner. Kids don’t always appreciate a cheeescake, so you may want to also have some pastel Rice Krispie treats on hand!

Chocolate Malt Cheesecake

Ingredients:

  • 1 1/2 c. crushed Oreos
  • 1/4 c. melted butter
  • 3 x  8 oz. packages Cream Cheese
  • 3/4 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/4 c. chocolate malt powder
  • 1 cup chocolate chips, melted
  • 1 c. heavy cream
  • 1 c. chocolate chips
  • 1 c. Robins Eggs or Whoppers

Instructions:

  1. Combine cookie crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
  2. Cream together cream cheese and sugar.
  3. Add eggs, one at a time, mixing after each addition.
  4. Mix in vanilla and malted milk powder.
  5. Stir in melted chocolate chips.
  6. Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
  7. Put it in the fridge overnight.
  8. To make the chocolate ganache heat the cream in a saucepan just until bubbles form around the edge. Pour cream over chocolate chips and then stir.
  9. Pour the ganache over the cake and top with the Robins Eggs.

Whopper Easter Egg Topped Dessert

 

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