Mars Bar Cheesecake
I tweeted last week a few weeks ago; cassata or mars bar cheesecake? There was an overwhelming response for the mars bar cheesecake to be made.
It was relatively easy to make as far as cheesecakes go, but I couldn’t help think how sweet the end product would be. Along with the mars bars, I had to add melted chocolate and butterscotch sauce (which is essentially just sugar). I happily shared the leftovers with people at work, family and even the lady we get our daily coffees from!
We each took a bite, and whilst we all thought it was really good, we couldn’t help but think how bad it was for us. Luckily we only had a small slice, as not to feel morbidly obese. It resulted in us talking about the Heart Attack Grill, and then watching and cringing watching the following youtube video (you have to see it to believe it):
Mars Bar Cheesecake
Get your hands on:
250g plain chocolate biscuits
125g butter, melted
2 tablespoons brown sugar
20g butter, extra
300ml thickened cream
50g milk eating chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250g packets of cream cheese, softened
1/2 cup (110g) caster sugar
3 x 60g Mars Bars, chopped finely
Serve it with: A run on the treadmill
1. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter, process until just combined. Press biscuit mixture evenly over base and side of 20cm spring form tin, place on tray; refrigerate about 30 minutes or until firm.
2. Meanwhile, make butterscotch sauce; combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan. Stir over low heat, without boiling, until sugar dissolves.
3. Make chocolate sauce; combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
4. Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool 5 minutes.
5. Beat cream cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with Mars Bars; fold in cream.
6. Pour half of the cream cheese mixture into crumb crust; drizzle half of the butterscotch and chocolate sauces over cream cheese mixture. Pull skewer backwards and forwards through mixture to create marbled effect. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake; refrigerate about 3 hours or until set.