Mars Bar Cheesecake is a super popular cheesecake in restaurants, parties and among almost everyone for a good reason!
It’s decadent, flavourful and sooooo ridiculously delicious. Give this mars bar cheesecake a go….you won’t regret it.
Method
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Crush biscuits finely add melted butter and mix well.
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Press over a base and sides of a round 20cm springform cake tin.
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Chill for 30 minutes or until firm.
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Combine two tablespoons of cream, brown sugar and extra butter in a small saucepan.
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Stir on low heat for 3-4 mins until sugar dissolves. Set aside.
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Dissolve gelatine by whisking into water with a fork until dissolved.
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Stir till smooth. Set aside.
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Combine two tablespoons of cream and chocolate in another saucepan and stir on low heat until chocolate dissolves. Set aside.
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Using electric mixer, beat cheese and sugar together until smooth and in another bowl whip remaining cream until soft peaks are formed.
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Stir gelatine into cheese mixture with Mars bars and then fold in cream.
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Pour half the cheese mixture into the chilled base and then drizzle with chocolate and caramel sauces.
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Pull a skewer backwards and forwards through the sauces.
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Pour remaining cheese mixture in and then drizzle the top with sauces again and repeat the skewer.
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Cover and chill for 3 hours.
Recipe Hints and Tips:
- Mars Bar Cheesecake is not suitable to freeze.
- Make up to two days ahead and keep covered in plastic wrap in the fridge.
Is it frugal? No!
Is it healthy? No Way!
Is it delicious! Hells yes!
