Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the Maltesers and the Malteser Teasers It was just a bit too sweet for my taste so I would reduce the amount of sugar next time, but other than that it had a really nice malt flavour to it. I didn’t have Maltersers spread at hand so I added crushed Maltesers over the buttercream instead.

Malteser Teaser Cupcakes - The Baking Explorer Malteser Teaser Cupcakes - The Baking Explorer

This is the second cheesecake I’ve made following the baking explorer and the recipes are so easy to following and make epic cheesecakes! Once the sugar has dissolved, turn up the heat to the highest point and let the mixture go to boiling point. Let the mixture boil for 5-7 minutes whilst stirring constantly (as mentioned above, it's so the mixture doesn’t catch.) Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set. Finishing Touches Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Whipped double cream lightens the filling to create a dreamy, mousse like consistency.Melted milk chocolate chips, Malteser spread and malted milk powder add the MALT in Malteser Cheesecake!

Allow at least 4-6 hours for refrigeration to achieve a firm enough set. Overnight is better if you have the time.

Maltesers Cheesecake – No Bake - Supergolden Bakes Maltesers Cheesecake – No Bake - Supergolden Bakes

Make the chocolate sponge by mixing the butter and caster sugar together, then add eggs and milk, then self raising flour and cocoa powder. Cream – Double cream (heavy cream in the US) is best as you need to be able to whip it to stiff peaks. When I made this cake it was ridiculously hot so I ended up leaving it over night, but I doubt it would take that long - it just got too late to wait for it!Gently whisk in the self raising flour, malt powder, cocoa powder, baking powder and bicarbonate of soda. Divide the mixture between the cake tins and bake for 35 minutes, or until a skewer inserted in the centre comes out clean. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth.

Maltesers Cheesecake (No Bake) - The Baking Explorer Maltesers Cheesecake (No Bake) - The Baking Explorer

To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk Cream the butter and sugar until light and fluffy, beat in the eggs followed by the flour, baking powder, cocoa powder and malt powder. Slowly add the milk and beat until the batter has loosened and all the ingredients are fully combined.

How to make Maltesers Cake

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made gluten or dairy free?

Maltesers Rocky Road - The Baking Explorer Maltesers Rocky Road - The Baking Explorer

This Malteser Loaf Cake is perfect for you if you don't have time to faff around making layer cakes or only have access to a loaf tin. Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy. Add the second sponge and spread the remaining Maltesers spread over it, followed by more buttercream To make the cupcakes, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer for about 3 minutesYou don't need to search through boxes of Celebrations to find the Malteser Teaser chocolates to go on top of these cupcakes. You can now buy entire boxes containing just the Malteser Teasers! We are a family of Maltesers lovers (the kids had a Malteser Advent Calendar last year)… so you know a Malteser Cheesecake recipe would eventually land on Supergolden Bakes! The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake! How do you remove a no bake cheesecake from the tin?