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Mars bar cheesecake
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Prep Time:
250 minutes
Cook Time:
15 minutes
Total Time:
265 minutes
Indulgent Mars bar cheesecake with caramel swirls.
Ingredients:
  • 250g plain chocolate biscuits
  • 125g Butter, melted
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 250ml (1 cup) thickened cream
  • 9.00 gm gelatine powder
  • 200g Baking Milk Chocolate, melted, cooled
  • 2 x 53g Mars bars, chilled, finely chopped
  • 200g Baking Dark Chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 55.60 gm glucose syrup
  • 155g (3/4 cup) caster sugar
Instructions:
  • Prepare a 22cm springform pan by greasing the base and sides and lining it with baking paper. In a food processor, finely chop the biscuits. Add butter and briefly process until combined. Press the biscuit mixture evenly over the pan's base. Chill in the fridge for 30 minutes.
  • In a large bowl, use electric beaters to blend the cream cheese and sugar until smooth. Incorporate the cream until well combined.
  • In a small microwave-safe bowl, combine 2 tablespoons of water and gelatin. Let it sit for 2 minutes to soften. Microwave on High for 20 seconds. Whisk with a fork until the gelatin dissolves. Allow it to cool slightly, then pour into the cream cheese mixture and beat briefly until combined.
  • Add the milk chocolate and mix briefly until well combined. Gently fold in the Mars bar, then spread the mixture over the base in the pan, smoothing the top. Chill in the fridge for 1 hour.
  • For the chocolate glaze, combine dark chocolate, cream, and glucose in a small saucepan. Stir over low heat until smooth, then let it cool for 20 minutes before using.
  • Drizzle the glaze generously over the decadent cheesecake, then allow it to chill in the fridge for 2 hours until perfectly set.
  • In a small saucepan over medium heat, dissolve the sugar in 80ml (1 ⁄3 cup) water. Bring to a boil. Let it boil for 8 minutes until it turns golden without stirring. Remove from heat and let the bubbles subside. Return to low heat and slowly stir in the cream until the sauce is smooth. Cool to room temperature.
  • Transfer the cheesecake to a serving plate and generously drizzle with caramel sauce before serving.

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