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How to make Mars bar cheesecake

Yield = 12
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 250g plain chocolate biscuits
  • 150g 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 (250g) packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 3 (53g) Mars Bars, chopped finely

Method

  • Step 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 springform tin, place on tray. Refrigerate about 30 minutes or until firm.
  • Step 2 Meanwhile make butterscotch sauce, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.
  • Step 3 To make the chocolate sauce, combine chocolate and another 2 tablespoons of the cream in a separate small saucepan, stir over low heat until chocolate melts.
  • Step 4 Sprinkle gelatine over the 1/4 cup water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes.
  • Step 5 Beat cream cheese and caster sugar in a medium bowl with an electric mixer until smooth. In a separate bowl, whip thickened cream by beating with an electric mixer until soft peaks form.
  • Step 6 Stir gelatine mixture into cream cheese mixture with chopped Mars Bars. Fold in cream.
  • Step 7 Pour half of the cream cheese mixture into crumb crust. Drizzle half of the butterscotch and chocolate sauces over cream cheese mixture. Pull a skewer backwards and forwards through mixture (zig-zag) to create marbled effect. Repeat with remaining cream cheese mixture and sauces.
  • Step 8 Cover cheesecake. Refrigerate for about 3 hours or until set.