Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

Product Information

A squashy baked dough topped with a silky milk chocolate glaze and crispy Malteser pieces? Doughnut mind if I do. 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. This recipe is sufficient to make at least 21 servings (sized approx 7cm x 3cm). Cut them larger or smaller to suit your own needs, but I honestly recommend not cutting them too much larger as they are quite sweet.

Every time I opened the fridge I had to help myself to a few forkfuls. The size of the Malteser cheesecake decreasing and decreasing. No joke, I could have eaten the entire thing by myself in one sitting. It was that good.

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 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.

In this particular cheesecake assuming you slice it into 10 servings there are appoximately 661 calories per slice. CAN I MAKE THIS CHEESECAKE WITHOUT CREAM? Add the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers! Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges. If you are melting the Malteser Teasers, let them cool for 10 minutes, then stir them into the filling mixture. If you are chopping them into small pieces, then stir them in after adding the double cream To make the buttercream, mix the butter in the bowl of a stand mixer with the paddle attachment for a few minutes. Add the icing sugar, malt powder, milk and vanilla extract and mix until well combined and smooth. You can add more milk if neededPour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps. Tap the tin on the work surface a few times to help the remaining chocolate fill in any gaps and remove air bubbles Vary the depth of the barsby 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 was expecting a decent cheesecake that would be enjoyed by my family over the course of a few days as dessert.