A Sweet Tradition Blossoms

Easter has always been a time of joy and indulgence in our family. The vibrant colors, the festive egg hunts, and, most importantly, the delectable desserts that grace our table. One year, inspired by the abundance of mini chocolate eggs and a nostalgic love for malted milk, I decided to create a dessert that encapsulated the essence of the season. The result was the Malted Easter Egg Milk Chocolate Cheesecake—a rich, creamy confection that quickly became a family favorite. This cheesecake combines the smoothness of milk chocolate with the unique flavor of malt, all studded with delightful mini Easter eggs. It’s more than just a dessert; it’s a celebration of Easter in every bite.

Ingredients

For the Oreo Crust:

• 3 cups Oreo cookie crumbs (approximately 36 whole Oreos)
• 6 tablespoons unsalted butter, melted

For the Malted Milk Chocolate Cheesecake Filling:

• 10 ounces high-quality milk chocolate, melted and cooled
• 24 ounces (three 8-ounce packages) cream cheese, at room temperature
• 1 cup granulated sugar
• 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
• 1/4 cup chocolate malt powder
• 1 cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 large egg yolk
• 1 1/2 cups mini chocolate Easter eggs, chopped

For the Malted Milk Chocolate Mousse Topping:

• 6 ounces milk or semisweet chocolate, chopped
• 1/4 cup chocolate malt powder
• 1 1/2 cups heavy cream, divided
• 1/4 cup powdered sugar

For Garnish:

• Additional mini chocolate Easter eggs
• Festive confetti sprinkles

Directions

Preparing the Oreo Crust:

1. Preheat the Oven:
   • Set your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
2. Create the Crust Mixture:
   • In a medium bowl, combine the Oreo cookie crumbs with the melted butter. Mix until the crumbs are evenly moistened.
3. Form the Crust:
   • Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan to create an even layer.
4. Bake the Crust:
   • Place the pan in the preheated oven and bake for 10 minutes. Once done, set it aside to cool while you prepare the cheesecake filling.

Crafting the Malted Milk Chocolate Cheesecake Filling:

1. Melt the Chocolate:
   • In a heatproof bowl, melt the milk chocolate until smooth. Allow it to cool slightly.
2. Prepare the Cream Cheese Mixture:
   • In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps.
3. Incorporate Dry Ingredients:
   • Add the granulated sugar, cornstarch (or flour), and chocolate malt powder to the cream cheese. Mix until well combined.
4. Blend in Wet Ingredients:
   • Add the sour cream and vanilla extract to the mixture, beating until smooth. Pour in the melted milk chocolate and mix until fully incorporated.
5. Add Eggs:
   • Beat in the eggs and egg yolk one at a time, ensuring each is fully mixed before adding the next.
6. Fold in Mini Eggs:
   • Gently fold the chopped mini chocolate Easter eggs into the batter.
7. Pour into Crust:
   • Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly.
8. Prepare for Baking:
   • Reduce the oven temperature to 325°F (163°C). Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
9. Bake the Cheesecake:
   • Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for approximately 1 hour and 35 minutes, or until the center is set and the top appears slightly dry.
10. Cool the Cheesecake:
    • Once baked, remove the cheesecake from the water bath and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to set completely.

Preparing the Malted Milk Chocolate Mousse Topping:

1. Make the Ganache:
   • In a small saucepan, heat 1/2 cup of heavy cream until it begins to simmer. Remove from heat and stir in the chocolate malt powder until dissolved.
2. Combine with Chocolate:
   • Pour the hot cream mixture over the chopped chocolate in a bowl. Let it sit for a few minutes to melt, then stir until smooth. Allow the ganache to cool to room temperature.
3. Whip the Cream:
   • In a separate bowl, whip the remaining 1 cup of heavy cream with the powdered sugar until soft peaks form.
4. Fold Together:
   • Gently fold the cooled ganache into the whipped cream until well combined and smooth.

Assembling the Cheesecake:

1. Apply the Mousse:
   • Spread the malted milk chocolate mousse evenly over the chilled cheesecake.
2. Add Garnishes:
   • Decorate the top with additional mini chocolate Easter eggs and festive confetti sprinkles as desired.
3. Final Chill:
   • Refrigerate the assembled cheesecake for at least 1 hour before serving to allow the mousse to set.

Nutritional Information (Per Serving):

• Calories: Approximately 650
• Total Fat: 45g
• Saturated Fat: 27g
• Cholesterol: 150mg
• Sodium: 350mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 9g

Note: Nutritional values are approximate and may vary based on ingredient brands and measurements.

A Decadent Conclusion

The Malted Easter Egg Milk Chocolate Cheesecake is more than just a dessert; it’s a celebration of flavors and traditions. The combination of creamy milk chocolate, the nostalgic taste of malt, and the delightful crunch of mini Easter eggs creates a symphony of textures and tastes that embody the joy of the season. Whether you’re sharing it with family during Easter festivities or indulging in a slice on your own, this cheesecake promises to bring a smile to your face and warmth to your heart. Happy baking!

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