Mars Bar Cheesecake

I remember when we had a Mars Bar cheesecake from a local bakery not too long ago and I've never forgotten it. and it was awesome. So I decided that I needed to try one for myself.

It turned out really well. It looked good too which was a bonus;)

Here's the recipe which I got from a Woman's Weekly Wicked recipe book. You should give it a go.

Mars Bar Cheesecake

250g plain chocolate3 biscuits 150g melted butter 2 tablespoons brown sugar 20g extra butter 300mls thickened cream 50g milk chocolate, chopped finely 3 tsp gelatine 1/4 cup water 2 x 250g cream cheese, softened 1/2 cup caster sugar 3 x 60g Mars Bars, chopped finely

Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter, process until just combined. Using one hand, press mixture evenly over base and side of 20cm spring form tin, cover; refrigerate about 30 mins or until firm.

Meanwhile, combine brown sugar, extra butter and 2 T of the cream in a small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.

Combine chocolate and another 2 T of the cream in another small saucepan; stir over low heat until chocolate melts.

Sprinkle gelatine over the water in small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 mins.

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

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

Tip: Because of the long refrigeration time, this recipe is a good one to prepare a day ahead if you're entertaining.