Mars Bar Cheesecake

I am lost with out my camera. I’ve tried taking stills with my video camera but the quality was not good enough for my blog. I took some pictures of a delicious lamb dish I made from Falling Cloudberries with J’s SLR but I needed to take another 32 photos before I could get the roll developed. I wasn’t able to show off my delicious (if not extremely costly) Morton Bay Bug salad. I made a special trip to the fish market just so I could splash out on some Balmain Bugs. They were all out but I did manage to get my hands on some Moreton Bay Bugs. The salad was made up of big leaves of sweet basil, thinly sliced red onion, roasted cherry tomatoes, Moreton Bay bug and a delicious saffron and lemon dressing. But I can tell you’re not really interested because I have no photos to show you.

I made a sinful cheesecake and much as it didn't look as good as the picture in the recipe book I did borrow a camera from my friend S who is living with us at the moment. Now, I know I'm supposed to win you over with the photo but can I just say that this cake is absolute decadence. It is all things naughty mixed together and served on a biscuit base. I couldn’t stop myself from eating the ingredients as I was working. Chocolate sauce, butterscotch sauce, cream, sweet cream cheese and the all important mars bars. I have to say I never usually buy Mars Bars and J was a little surprised to see three in the cupboard. I think he thought I had fallen off the “I have to loose weight” band wagon with a heavy thump. But it’s was all in the name of Berrysimple.

I made the cake last night and refrigerated it over night. I took the photo this morning and I even had a little taste. Nothing like a massive sugar fix just before you cycle to work – lets just call it fuel for the journey. I’m looking forward to enjoying a slice tonight when I get home.


Mars Bar cheesecake

250g plain chocolate biscuits
125g 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 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
3 x 60g Mars Bars, chopped finely

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.

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.

3 Make chocolate sauce; combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.

4 Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes

5 Beat cream cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with Mars Bars; fold in cream.

6 Pour half of the cream cheese mixture into crumb crust; drizzle half of the butterscotch and chocolate sauces over cream cheese mixture. Pull skewer backwards and forwards through mixture to create marbled effect. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake; refrigerate for about 3 hours or until set.

from Woman's Weekly Food we Love