Mars bar cheesecake
Chilled cheesecake with chocolate caramel bars, rippled with butterscotch and chocolate sauce
A no-bake cheesecake on a chocolate biscuit base, made with cream cheese and chopped chocolate caramel bars and marbled with home-made butterscotch and chocolate sauces. It's rich, creamy and very sweet. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the base
- 9 oz chocolate biscuitscrushed
- 5 ½ oz buttermelted
For the butterscotch sauce
- 1 ¼ cups fresh cream
- 2 tbsp brown sugar
- 1 ½ tbsp butter
For the chocolate sauce
- 1 ¾ oz milk chocolatefinely chopped
- 2 tbsp fresh cream
For the topping
- 2 tsp powdered gelatine
- ½ cup hot water½ cup
- 1 ⅛ lb cream cheesesoftened
- 3 ⅞ oz caster sugar½ cup
- 6 ½ oz chocolate caramel barssuch as Mars, finely chopped
- ¾ cup fresh cream
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Method
0/11 doneStep 1: Mix 9 oz chocolate biscuits and 5 ½ oz butter until it looks like fine breadcrumbs. Press into the base of a 20 cm loose-bottomed tin and refrigerate for 30 minutes.
30 minStep 2: Put 1 ¼ cups fresh cream, 2 tbsp brown sugar and 1 ½ tbsp butter in a pan and stir over a low heat until the sugar dissolves. Simmer for 3–4 minutes, then leave to cool.
6 minStep 3: Stir 2 tsp powdered gelatine into ½ cup hot water until it dissolves. Keep it warm.
Step 4: Beat 1 ⅛ lb cream cheese and 3 ⅞ oz caster sugar until smooth.
3 minStep 5: Whip ¾ cup fresh cream until soft peaks form and it thickens.
3 minStep 6: Stir the gelatine mixture into the cheese mixture with 6 ½ oz chocolate caramel bars, then gently fold in the whipped cream.
Step 7: For the chocolate sauce, microwave 1 ¾ oz milk chocolate and 2 tbsp fresh cream on high for about 1 minute, stirring twice, until smooth.
1 minStep 8: Pour half the cheese mixture over the biscuit base. Drizzle over half the butterscotch and half the chocolate sauce and swirl with a fork to marble.
Step 9: Repeat with the rest of the cheese mixture and sauces.
Step 10: Cover and refrigerate for at least 3 hours, until set. Serve chilled.
180 minStep 11: Vegetarian swap: gelatine is not vegetarian. Use 1 tsp agar-agar powder instead: whisk it into the ½ cup cold water, boil for 1–2 minutes until dissolved, cool for a minute and beat it straight into the cheese mixture before it sets.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 9 g
- Carbs
- 55 g
- Fat
- 59 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mars bar cheesecake take?
- About 50 minutes in total: 40 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
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