Malted Chocolate Cheesecake
You can never have too many dessert recipes, so give Malted Chocolate Cheesecake a try. This recipe makes 2 servings with 726 calories, 11g of protein, and 35g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires baking cocoa, vanillan extract, cream cheese, and chocolate chips. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
Instructions
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.
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.
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.
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.
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.
Using foil, lift cheesecake out of pan.
Drizzle chocolate syrup over each piece. Refrigerate leftovers.
Recommended wine: Ruby Port
Ruby Port are great choices for Chocolate Cheesecake. Ruby port has enough sweetness and boldness to hold up to the chocolate cheesecake. The Iron Horse Wedding Cuvee with a 4.1 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Iron Horse Wedding Cuvee
This is Iron Horse's most romantic bubbly. We describe it as dangerously, deliciously easy to drink, fruit forward, dry and elegant, with tiny bubbles and a remarkabley long finish.