Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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In a separate bowl, whisk the double cream until it's just holding its shape. It should be very softly whipped and not at stiff peaks. Fold the double cream gently into the cream cheese mixture. Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.

To make the filling, put the cream cheese into a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.This is the second cheesecake I’ve made following the baking explorer and the recipes are so easy to following and make epic cheesecakes! 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.

This Maltesers Traybake Cake is a super easy cake to make for any occassion, and it's perfect for Maltesers fans! Traybake cakes, also known as sheet cakes, are so versatile and simple to make, and they are particularly good for parties and feeding a crowd as they as really straightforward to slice up. This cake features a moist chocolate malt sponge, a delicious malt buttercream (it tastes exactly like the inside of a Malteser!) and it's decorated with some Malteser spread and Maltesers of course. Ingredient Tips & Equipment Information I must always pass them up for something else - a Kinder Bueno or a Boost, probably. God, I love a Boost, I must bake something with them soon...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 an additional 1 ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. What size tin do you need for this cake? You can freeze this Malteser cheesecake. Follow the directions to step 6 then wrap the cheesecake tightly and freeze for up to three months. When you are ready to serve the cheesecake, take it out of the freezer and allow it to come to room temperature before adding the cream swirls and the Malteser topping. HOW MANY CALORIES ARE THERE IN A MALTESER CHEESECAKE? This is a no bake cheesecake that relies on the fat content to set in the fridge. In the UK the fat content of double cream makes it stable to use in cheesecake filling. In the US the fat content is slightly lower so bear that in mind if you are making this recipe. Allow time for the cheesecake to set – at least 6 hours but preferably overnight. Cheesecake is the perfect make ahead dessert if you are entertaining! Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little on the richer side flavour wise. But, if you prefer it then you can absolutely use it instead! More tips for making the Maltesers Cheesecake:

I was going to add Maltesers Spread on top of the filling but I couldn't find any in the supermarket so I didn't bother. You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g.Vary the depth of the bars by using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cm. I like to use malted milk biscuits for the base, but you could substitute if for another similar biscuit like digestives or hobnobs. If you do, increase the butter amount to 135g. Do let the mix coolfor 5 minutes before adding anything to it, then add the biscuits first. This cools the mixture sufficiently to keep the marshmallows, chocolate chips and Maltesers in good shape, rather than melting themselves, which is what would happen if they were added too soon