Mars Bar Cheesecake
An intense, decadent non baked cheesecake enriched with chocolate, caramel fudge and Mars Bars. Created specifically for the chocoholics amongst us and for those who wish to indulge in a sublime dessert. This cheesecake is very rich, so small slices are recommended.
Ingredients
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Tin
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26cm flan dish or 20cm springform cake tin.
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Biscuit base
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2 x 200g packet plain chocolate Digestive biscuits
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150g butter - melted
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Caramel fudge sauce
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2 tbsp soft brown sugar
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20g butter
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2 tbsp cream
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Chocolate sauce
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50g milk chocolate - chopped finely
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2 tbsp cream
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Filling
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2 x 300g tubs cream cheese - soft
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110g caster sugar
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3 x 50g Mars Bars - finely chopped
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300ml whipping cream - less 4 tbsp used in above sauces
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Gelatine set
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3 tsp powdered gelatine
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¼ cup (60ml) water
Instructions
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Prepare biscuit base:
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01 Place biscuits into a food processor and crush to a fine crumb then melt butter and mix with biscuits. Press biscuit mixture evenly over base and sides of 20cm spring-form tin. Cover and place in the fridge to chill and firm.
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Make fudge sauce:
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02 Combine brown sugar, 20g butter and 2 tbsp cream in a small pan; stir over a low heat, until sugar dissolves.
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Chocolate fudge:
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03 Combine chocolate and 2 tbsp cream in another small pan; stir over a low heat until chocolate melts.
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Gelatine set:
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04 Sprinkle gelatine over water in a small microwave proof container. Allow to set and then place in the microwave and warm 20 seconds on high. Stir until gelatine dissolves. Allow to cool.
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Prepare cheesecake filling:
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05 Beat cream cheese and caster sugar in a medium bowl with an electric mixer until smooth. Beat the remaining cream (300mls less 4 tbsp) in a separate bowl until soft peaks form. Gently stir the warm, dissolved gelatine into the cream cheese mixture. Add the finely chopped Mars Bars and finally fold in the whipped cream.
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Assemble cheesecake:
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06 Pour half of the cream cheese mixture into the prepared tin; drizzle half of the caramel fudge sauce and chocolate sauce over the cream cheese mixture. Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
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07 Repeat this process with the remaining cream cheese mixture and sauces – finishing with the marbled effect.
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08 Allow to set before covering with cling film. Refrigerate at least 3 hours or overnight.
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09 Serve thinly sliced.
Notes
This incredibly rich, simply wicked Mars bar cheesecake freezes superbly and will keep for up to 3 months. I recommend covering with cling film; tin foil will only damage the top. However, if the top does get damaged, just before serving add an extra layer of caramel and chocolate sauce and re-create the marbled effect. Can substitute the mars bars with snickers bars if a chocolate nut flavour is preferred. Please note the spring form tin builds a deep filled cheesecake whilst the 26cm flan ring reduces the filling height. Please use the one you prefer.
