This fabulous recipe gives the humble cheesecake an Aussie twist. Not only does it make use of our childhood favourite, Milo, but it has a chocolate crackle base – perfect for the big kid in all of us.
- 250g good quality milk chocolate
- 1/3 cup desiccated coconut
- 2 cups Rice Bubbles
- 300ml (about 1 and 1/4 cups) thickened cream
- 340g cream cheese, softened
- 1/3 cup (75g) caster sugar
- 200ml (about 3/4 cup) milk
- 1 and 1/2 cups Milo powder (can substitute with Ovaltine or malted milk powder + cocoa to taste)
- 4 tsp powdered gelatine
Optional: chocolate shavings or extra Milo to decorate
- If using, shave a small amount of chocolate for decoration, and store in the fridge.
- Grease and line the base of a 18cm or 20cm springform tin.
- Finely chop the chocolate and place in heatproof bowl and place bowl over a small saucepan of simmering water and stir until melted.
- Stir in the coconut and rice bubbles.
- Pour mixture into prepared tin and flatten into the base of tin in an even layer.
- Set aside in the fridge for at least half an hour or until the chocolate is set.
- Meanwhile, whip cream in a mixing bowl until it reaches soft peaks.
- Place cream cheese in a separate large mixing bowl and beat with an electric mixer on high until smooth.
- Add sugar and beat until combined.
- Place gelatin in a small separate bowl with 3 tbsp cold water to soften.
- In a small saucepan, heat milk until it just comes to a boil, remove from heat then whisk in milo powder to dissolve.
- Add softened gelatine and whisk again to combine, making sure there are no lumps.
- Add warm milk mixture to cream cheese and beat until smooth.
- Fold in whipped cream until smooth and then pour mixture over base.
- Chill for at least three hours or overnight.
- Decorate with chocolate shavings, or sprinkle with extra Milo
- To serve, run a thin-bladed knife under hot water and then carefully run around the edge of the pan to loosen the cake.
- Carefully remove from pan and serve, or store in an airtight container in the fridge until ready to serve.
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