Mocha malted cheesecake

Preparation

Crush the malted milk biscuits. Separate the eggs.

Method

1. 1 You will need a 20cm (8in) non-stick, spring form cake tin base-lined with greaseproof paper.
2. 2 Melt the butter in a pan over a low heat. Stir in the sugar and crushed biscuit crumbs and mix well. Spread into the prepared cake tin, pressing down firmly and evenly. Chill for 5 minutes.
3. 3 Following the instructions, gently melt the chocolate pot mix in the microwave oven.
4. 4 Meanwhile soak the gelatine leaves in a small bowl of cold water for about 5 minutes. Dissolve the coffee in 4 tbsp. boiling water. Squeeze the excess liquid out of the softened gelatine leaves then add to the coffee and stir until dissolved.
5. 5 In a large bowl, whisk together the ricotta cheese, cream, egg yolks and sugar until smooth. Whisk in the dissolved gelatine, chocolate pot mix and rum.
6. 6 Using clean beaters whisk the egg whites in a large bowl until they form soft peaks. Stir a spoonful into the cheese mixture to slacken it and then gently fold in the remaining egg white.
7. 7 Scatter the chocolate malt balls onto the biscuit base then pour on the chocolate mixture, giving the tin a gentle tap to level out the surface.
8. 8 Chill for 4-6 hours minimum. Gently remove from the tin by running a small palette knife around the edge of the tin and then release the spring clip. Slide onto a serving plate.
9. 9 If decorating with extra chocolate malt balls, scatter these over the surface just as the cheesecake is setting.
10. 10 Hints: Crush the biscuits and nuts by placing in a strong plastic bag and flatten with a rolling pin. Omit the instant coffee granules and add a few drops of vanilla extract.