Ingredients
- 250 g chocolate biscuits
- 125 g butter melted
- 1 tbs vanilla sugar
Butterscotch Sauce
- 1 tbs brown sugar
- 20 g butter
- 2 tbs cream
Chocolate Sauce
- 60 g milk chocolate finely chopped
- 2 tbs cream
Filling
- 1/4 cup water boiling
- 3 tsp gelatine powder
- 500 g cream cheese softened
- 1/2 cup caster sugar
- 200 ml thickened cream
- 3 Mars Bars finely chopped
Method
- STEP 1Base: Process biscuits until mixture resembles fine breadcrumbs. Mix in butter and vanilla sugar until just combined.
- STEP 2Press mixture evenly over base and up ½ the side of spring-form tin. Place on tray and refrigerate about 30 minutes or until firm.
- STEP 3Butterscotch Sauce: Combine brown sugar, butter and cream in small saucepan. Stir over low heat, without boiling, until sugar dissolves. Set aside to cool and thicken.
- STEP 4Chocolate Sauce: Combine chocolate and cream in another small saucepan, stir until chocolate melts. Set aside to cool and thicken.
- STEP 5Filling: Sprinkle gelatine 1 teaspoon at a time over the boiling water in a heatproof jug and stir until gelatine dissolves. Cool for several minutes.
- STEP 6Beat cream cheese in a medium bowl with electric mixer until smooth. Add caster sugar and beat until soft peaks form. Beat in cream until soft peaks form. Beat in gelatine mixture until combined. Stir through the chopped Mars Bars.
- STEP 7Spoon half of the cream cheese mixture into crumb crust and drizzle the butterscotch and chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect.
- STEP 8Repeat with remaining cream cheese mixture and sauces. Cover cheesecake, refrigerate for several hours or overnight until set.
- STEP 9Garnish with extra Mars Bars for effect and drizzle with any remaining sauces
- source:https://www.bestrecipes.com.au/recipe/mars-bar-cheesecake-L903.html
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