Chocolate Malt Cheesecake
20 chocolate cream sandwich cookies (Oreos)
1 tablespoon butter, softened
2 packages (8 oz ea) non-fat cream cheese, softened*
2 packages (8 oz ea) regular cream cheese, softened*
1 cup sugar
1 tablespoon vanilla
1 1/2 cups semisweet chocolate chips, soft/semi-melted
1/2 cup malt milk powder
Preheat oven to 325 degrees.
Crush cookies, add softened butter and mix. Press crumbs into bottom of lightly buttered 10-inch spring form pan.
Beat together non-fat and regular cream cheese with sugar until smooth; add vanilla and eggs, beat well.
Semi-melt chocolate chips (microwave on low setting in 10-20 second intervals, stirring between intervals) until chips are mostly melted. Stir melted chips into cheese mixture; spread into prepared pan. Tamp to settle mixture. Evenly sprinkle top with malted milk powder. Bake 60-65 minutes. Cool 10 minutes on wire rack. Carefully run a knife around edge of pan to loosen edges of cheesecake. Cool and then refrigerate overnight.
Fudgy cheesecake with slight malt flavor making one think of a chocolate malt. This is an adapted recipe. The original was a decadent 659 calories and 45 grams of fat per serving. Cooking is a balance between taste and health. The main ingredient, dairy cream cheese, is delightfully flexible. Cooks may always choose between full flavor and low/no fat dairy products. With a few adjustments (including 1/2 regular and 1/2 non-fat cream cheese) this recipe was able to keep great flavor and texture while reducing calories to 360 and fat grams to 20. By choosing all non-fat cream cheese calories may be reduced even further to 290 and fat grams to 10 per serving. The choice is yours. Nutrition analysis was calculated using 1/2 non-fat and 1/2 regular cream cheese. Recipe serves 16.
To garnish, drizzle chocolate syrup over cheesecake and place a strawberry on top. This cheesecake is also delicious with raspberry sauce spooned over top.
For nutrition information and other delicious dairy recipes go to www.UtahDairyCouncil.com