This Malteser Cheesecake has a creamy and silky smooth malt filling with chunks of crushed Maltesers in every single mouthful. The cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the buttercream. Can you make this cake with plain/all purpose flour?

OK, so it’s actually called Maltesers Teasers spread, but anyone with any sense knows that the Teaser bars released in 2013 are nowhere near as exciting or perfect as the MaltEaster bunny that inspired them. Nuh uh. If you prefer to microwavethe chocolate, butter and biscoff spread, again, do so on a low heat and stir well after every 15 seconds. Stop heating when a few lumps of chocolate still remain and stir until they melt in

Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges. Pour 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

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! A squashy baked dough topped with a silky milk chocolate glaze and crispy Malteser pieces? Doughnut mind if I do. 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 digress. More about Maltesers the star of this rather fantastic cheesecake. WHY IS THIS MALTESER CHEESECAKE SO GREAT? You could also use crushed Maltesers in the filling but I prefer using the chocolate spread which has tiny crunchy malty pieces in it. Word of warning – it’s totally addictive! MALTESERS CHEESECAKE STEP BY STEPI whip the double cream until stiff peaks and then add a couple of tablespoons of icing sugar. The icing sugar stabilises the double cream, helps it hold its shape and sweetens it.