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Mars Bar Cheesecake.jpg

MARS Bar Cheesecake

The perfect treat with a coffee or tea, or to keep the energy up when you're looking for a mid-morning snack.

  • 1/4 cup(s) Water
  • 3 tsp Gelatine
  • 500 gm Cream Cheesesoftened
  • 1/2 cup(s) Castor Sugar
  • 3 Mars® Barchopped finely
  • 1 tbsp Masterfoods® Vanillin Sugar
  • 250 gm Chocolate Ripple Biscuits
  • 1 tbsp Brown Sugar
  • 125 gm Butter
  • 300 ml Thickened Cream
  • 60 gm Milk Chocolate
  1. Crush biscuits until mixture resembles fine breadcrumbs. Add butter and vanillin sugar process until just combined.
  2. Press mixture evenly over base and up 1/2 the side of spring form tin. Place on tray and refrigerate about 30 minutes or until firm.
  3. Meanwhile combine brown sugar extra butter and 2 tablespoons cream in small saucepan. Stir over low heat, without boiling, until sugar dissolves.
  4. Make chocolate sauce, combine chocolate and another 2 tablespoons of the cream in another small saucepan, stir until chocolate melt.
  5. Sprinkle gelatine over the water in a heatproof jug, stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool for several minutes.
  6. Beat cream cheese and castor sugar in medium bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with sliced Mars® Bars, fold in cream.
  7. Pour 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.
  8. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake, refrigerate for several hours or overnight until set.
  9. Garnish with extra Mars® Bars for effect.
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Kylie H., Creation Master.
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