While I do prefer a baked cheesecake for the smooth texture, every so often I like to make something that doesn’t require the oven. This Mars Bar Cheesecake is a favourite as you get the lovely nuggets of chewiness mixed through the creamy cake. Previously I haven’t added the chocolate and caramel in the middle but this time I did and unfortunately used ready made caramel which created a watery mess in the middle of the cheesecake. That is the reason I don’t have a beautiful picture of the sliced cake! Despite my error, this is a straightforward recipe and worth bookmarking as it could easily be adapted to add other chocolate bars or flavours.
Mars Bar Cheesecake from www.recipezaar.com
250g plain chocolate biscuits (I used plain Digestive biscuits)
150g butter, melted
extra 20g butter
300ml thickened cream (I used double cream)
2 tablespoons brown sugar
50g milk chocolate, finely chopped
3 teaspoons gelatin (I only had fineleaf gelatin, I used 4 sheets)
60ml boiling water
2 x 250g packets cream cheese
110g caster sugar
3 mars bars
– Either process the biscuits in a food processor until they resemble fine crumbs or (as I do) use a rolling pin and crush them in a ziploc freezer bag.
– Add the melted butter to the crumbs and process until combined. Press the mixture firmly over the base and sides of a round 20cm springform cake pan. Chill for 30mins or until firm.
– Meanwhile, combine 2 tablespoons of cream, brown sugar, and extra 20g butter in a small saucepan. Stir on a low heat for 3 – 4 minutes until the sugar dissolves. Set aside.
– In a separate saucepan melt the chocolate with 2 tablespoons of cream on a low heat stirring until smooth. Set aside.
– Dissolve the gelatin by whisking into the boiling water with a fork until dissolved. Cool slightly and set aside.
– Using a mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
– In another bowl whisk the remaining cream until soft peaks form.
– Stir the gelatin mixture into the cheese mixture with the mars bars.
– Fold in the cream. Pour half of the cheese mixture into the prepared base and drizzle with half of the caramel and chocolate sauces.
– Pull a skewer backwards and forwards through the mixture several times to create a marble effect. Repeat the process with the remaining cheese mixture and sauces.
– Cover and chill for 3 hours until set. I left mine in the fridge overnight and sliced it in the tin so that it held its shape.