Mars Bar Cheesecake Recipe Woman'S Weekly

Just the thought of this cheesecake makes my husband drool! I don’t make it very often and only when there are others to share it with (yep, my hubby would eat all of it otherwise!) This recipe comes from my ‘Wicked Sweet Indulgences’ Womans Weekly cookbook.

I find it is best made a day ahead and left in the tin until serving as the sauces can ‘leak’. It is also best taken out of the fridge about 10 minutes before serving making it easier to slice and the Mars Bar pieces less hard from being refrigerated.

1. Process the biscuits until they resemble fine breadcrumbs. Add butter and process until just combined. Press over the base and sides of a 20cm springform tin, cover and refrigerate for about 30 minutes or until firm.

Gluten Free Chocolate Cheesecake Brownie

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

3. In another small saucepan make the chocolate sauce – combine chocolate and 2 tblspns of the cream and stir over low heat until the chocolate melts.

4. Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves and then cool for 5 minutes.

Chocolate Cream Cheesecake

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

6. Pour half the mixture into the base. Then drizzle half the butterscotch and chocolate sauces over and swirl through with a fork or skewer. Repeat the process with the remaining cheese mixture and sauces. Cover cheesecake and refrigerate for 3 hours or until set.

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

3. In another small saucepan make the chocolate sauce – combine chocolate and 2 tblspns of the cream and stir over low heat until the chocolate melts.

4. Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves and then cool for 5 minutes.

Chocolate Cream Cheesecake

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

6. Pour half the mixture into the base. Then drizzle half the butterscotch and chocolate sauces over and swirl through with a fork or skewer. Repeat the process with the remaining cheese mixture and sauces. Cover cheesecake and refrigerate for 3 hours or until set.

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

3. In another small saucepan make the chocolate sauce – combine chocolate and 2 tblspns of the cream and stir over low heat until the chocolate melts.

4. Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves and then cool for 5 minutes.

Chocolate Cream Cheesecake

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

6. Pour half the mixture into the base. Then drizzle half the butterscotch and chocolate sauces over and swirl through with a fork or skewer. Repeat the process with the remaining cheese mixture and sauces. Cover cheesecake and refrigerate for 3 hours or until set.