Mars Bar Cheesecake

This dessert is outta this world! A fabulous cheesecake creation using chopped up Mars bars and gooey caramel.

The ingredient of Mars Bar Cheesecake

• 250g plain chocolate biscuits
• 125g lurpak butter melted
• 500g cream cheese at room temperature chopped
• 100g 1 2 cup caster sugar
• 250ml 1 cup thickened cream
• 3 tsp gelatine powder
• 200g cadbury baking milk chocolate melted cooled
• 2 x 53g mars bars chilled finely chopped
• 200g cadbury baking dark chocolate finely chopped
• 125ml 1 2 cup thickened cream
• 2 tbsp glucose syrup
• 155g 3 4 cup caster sugar
• 125ml 1 2 cup thickened cream

The Instruction of mars bar cheesecake

• grease the base and side of a 22cm springform pan and line with baking paper place the biscuits in a food processor and process until finely chopped add the butter and process briefly until combined press the biscuit mixture evenly over the base of prepared pan place in the fridge for 30 minutes to chill
• use electric beaters to beat the cream cheese and sugar in a large bowl until smooth beat in the cream
• place 2 tbs water in a small microwave safe bowl sprinkle with the gelatine then set aside for 2 minutes to soften microwave on high for 20 seconds whisk with a fork until the gelatine dissolves set aside to cool slightly then pour into the cream cheese mixture beat briefly until combined
• pour in the milk chocolate and beat briefly until just combined fold in the mars bar then spoon the mixture into the pan over the base smooth the surface place in the fridge for 1 hour to chill
• meanwhile to make the chocolate glaze place the dark chocolate cream and glucose in a small saucepan stir over low heat until smooth set aside for 20 minutes to cool
• pour the glaze over the cheesecake and place in the fridge for 2 hours to set
• to make the caramel sauce stir the sugar and 80ml 1 u20443 cup water in a small saucepan over medium heat until the sugar dissolves bring to the boil boil without stirring for 8 minutes or until golden remove from heat and set aside until the bubbles subside return to a low heat gradually add the cream stirring until the sauce is smooth set aside to cool to room temperature
• place the cheesecake on a serving plate and drizzle over the caramel sauce to serve

Nutritions of Mars Bar Cheesecake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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