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Vanilla Malted Milk Cheesecake

Wednesday, April 24, 2019

Words & Photography
by Melanie Lionello



Whenever we have dinner parties, this is the cake Isaac makes. It’s his specialty and he has been perfecting it for a few years now since finding a very basic baked cheesecake recipe in an old magazine that he ripped out and stuck into his own personal cookbook, that now has alterations and changes and scribbles all over it. Everyone absolutely loves it and it always gets rave reviews.

I reckon Isaac’s stroke of genius came when he decided to add malt milk powder after seeing it added into a cake on TV. It just creates the most delicious, scrumptious, moreish, and almost-savoury component to the cheesecake which pairs with the rich, creamy texture SO perfectly. Isaac also likes to use ‘Malt O Milk’ biscuits for the base which here in Australia are a sweet malt Arnott’s biscuit available at Woolies. If you can’t find these or are overseas, you can use any plain vanilla or malt sweet biscuit.
I reckon Isaac’s stroke of genius came when he decided to add malt milk powder after seeing it added into a cake on TV. It just creates the most delicious, scrumptious, moreish, and almost-savoury component to the cheesecake which pairs with the rich, creamy texture SO perfectly.
Another big plus for this cheesecake is that it is just made in a food processor. First the base then the filling, without even needing to clean the bowl in between. Then it’s baked to perfection in one step, cooled and served. Super easy.

This vanilla malted milk cheesecake is truly something special and I hope you guys get as much joy out of it as Isaac does when he makes it, and as much as I do when I eat it!

Happy baking!



Vanilla Malted Milk Cheesecake

Ingredients
300g sweet malt biscuits
100g butter, melted
1 kg full-fat cream cheese
1/2 cup caster sugar
1 tbs vanilla extract
2 tsp cornflour
3 eggs
1 generous cup malted milk powder
Icing sugar to dust

Directions
1. Preheat oven to 150 degrees Celsius (fan-forced).
2. Line the bottom of a 20-22cm springform cake tin with baking paper and grease the sides with cold butter generously.
3. Place biscuits and melted butter into a food processor and pulse until biscuits are in a fine crumb and butter is combined.
4. Press biscuit crumb into the bottom on the cake tin. You can use your hands or the bottom of a flat drinking glass to firmly press biscuits into the base. Place into the fridge to set a little.
5. Place cream cheese, malt powder, sugar, vanilla, corn flour and eggs into the same processor and process until smooth. You might need to scrape down sides so there's no lumpy bits of cream cheese.
6. Pour cream cheese mixture over the biscuit base and bake for about one hour and ten minutes until lightly golden brown and the last bit of wobble has gone from the middle of the cake.
7. Crack the oven door open and stick a folded up tea towel in the door so it keeps it ajar by a good few centimetres (5 or so cm). Cool the cake like this for around two hours. Then place into the fridge to go cold for at least another two hours but ideally four.
8. Gently unlatch the springform pan and if you can, slide the cake off the base. This is a bit tricky so you can just leave it on the cake pan base if it's too nerve-wracking! Dust with icing sugar and serve.

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Baby Board Books

Tuesday, April 23, 2019

Words & Photography
by Randie Graef



If you wanna get real emotional real fast,
I’d recommend going through your children’s baby board books
and trying to decide which ones to donate, discard, or keep.
I can personally guarantee that it will be a gut-wrenching experience
as every book you assess will have a heap of
precious memories attached to the pages.

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Tender Greens

Monday, April 22, 2019

Words & Photography
by Robin Plotnik



We’ve eaten out everyday this week (some days lunch and dinner), and normally I’d feel really bad like, "Hey, we should chill and eat the groceries we have at home.", but honestly I’m loving every second of it. Plus, if we hadn’t eaten out this day I wouldn’t have experienced the magic that is the peanut butter cookie from Tender Greens.

Tender Greens //
3745 Paseo Pl., Suite 0840
San Diego, CA 92130

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IVF

Friday, April 19, 2019

Words & Photography
by Ashley Izsak



"What IVF was like?" I always love that question.

It's this hard, messy, miraculous thing that we had to do to have our children. (Is what I wanted to say). But I wouldn't say that. I would say something more general, the coles notes version of two months of physical torture, emotional wreckage, and just so much hope. Sometimes adding in quick lines like, "two for the price of one" and "an instant family of four!"
It's this hard, messy, miraculous thing that we had to do to have our children. (Is what I wanted to say). But I wouldn't say that. I would say something more general, the coles notes version of two months of physical torture, emotional wreckage, and just so much hope.
So maybe that's why when anyone asks about our twins, I've always responded with, "I HIGHLY recommend twins." Because they are two of our miracles, the first of our miracles, and when I think back to that time almost eight years ago when we hoped and prayed and longed for them to come, all I am filled with is warmth.

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Where You Feel Most Welcomed

Thursday, April 18, 2019

Words & Photography
by Ashley Moseley



Home is where you feel most welcomed.
I love waking up here every morning
feeling this is where we belong,
this is where I always feel happy,
safe, and comfortable.
What’s home to you?
 

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