MALTED MILK BALL CHEESECAKE

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Directions

• Preheat the oven to 180°C/350°F.
• Grease an 8-inch springform pan, then line it with parchment paper and grease the parchment paper as well.
• Combine the crust ingredients and press them into the prepared pan.
• Using a hand mixer, combine the cream cheese, sweetener, maca powder, and vanilla until smooth. Add the eggs one at a time, mixing on low after each addition until just combined. Pour the batter into the springform pan on top of the crust.
• Make a water bath: Wrap aluminium foil completely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the pan’s removable bottom. Place the wrapped pan inside a roasting pan (or any other baking dish with sides) and bake the pans together. Fill the roasting pan halfway with hot water, so that it comes halfway up the sides of
  the springform pan. (Note: A water bath aids in even cooking of the cheesecake; however, the cheesecake can be baked without it.)
• Bake for 1 hour, or until the cheesecake is almost set in the centre. Before removing the outer ring, allow the cake to cool completely in the pan. Refrigerate the cheesecake for at least 24 hours.
• Make the ganache just before serving: In a saucepan over medium heat, bring the cream and sweetener to a simmer. Remove from the heat and stir in the chopped chocolate, vanilla extract, and sea salt. Allow to sit for 3 minutes after stirring. Stir once more until completely smooth. Pour the ganache over the chilled cheesecake and place it in the refrigerator for 10 minutes to set before serving.
• Refrigerate leftovers in an airtight container for up to 4 days.