My recipe for making a Mars-Bar Themed Cheesecake!
This was a challenge set by my work, as I am a HUGE fan of cheesecake, and wanted to trial making some different flavours… A few ideas went into a hat, and this was the creation I was tasked to create!
This makes a rather large sized cake, a good 8-10ish decent-sized servings depending on the size of the tin! :)
* 17 Oaty biscuits (I used Hobnobs)
* 120g Unsalted Butter, plus an additional 5-10g for greasing the tin (I used Stork)
* 200g Tub of Plain Philadelphia Cream Cheese (I usually use the “Light” variant, but you can use the full fat for a richer taste if you prefer)
* 185ml Double cream
* 100g Icing Sugar
* 220g Milk Chocolate (I usually use Dairy Milk or decent quality cooking chocolate)
* 400g Dulce de Leche Caramel (I used the 397g tub of Carnation Caramel)
– Grease a large [approx 9″] round baking tin (I swear by the Tefal springform tins!)
– Crush the Hobnobs in a bowl with the end of a rolling pin until they are of a breadcrumbs consistency
– Melt the butter in the microwave for (approx 30 seconds in a standard 800W microwave), then add the crushed hobnobs to the butter bowl and mix well – it should have a “sticky” texture, but not be too crumbly or equally not be too wet
– Put all of the biscuit mixture into your tin, and using the back of a table-spoon, flatten the biscuit down until it is flat and even. then place the mixture into the fridge for about 10 minutes
– After 10 minutes, take out the mixture, and put a 1cm layer of the caramel over the base, again using your spoon to flatten it. Place the tin back in the fridge for a further 20-30 minutes
– Place your Philadelphia and Icing Sugar together in a mixing bowl, and mix by hand with a wooden spoon
– Place the Double Cream into a separate mixing bowl, and using an electric whisk, whisk the cream until it peaks. Be very careful not to over do it, or it will start to churn!
– In a heatproof bowl, melt the chocolate either in the microwave or on the hob, (approx 30 seconds in the microwave), ensuring to check and stir it so it doesn’t burn
– Using your wooden spoon, stir the melted chocolate into the whipped cream mixture and then add this to Philadelphia and Icing bowl. Whisk until blended and smooth
– Using your spoon, “gently” place the Philadelphia mix on top of your biscuit/caramel base, and smooth over. To flatten, use the back of your table spoon, and starting from the outside edge, slowly and gently trail the spoon across or in a circle gradually moving to the middle, then you can lift the spoon away leaving a very small peak
– Place the tin back into the fridge, and leave for between 1-2hrs. You’ll know it’s set when the mixture feels firm to the touch, and doesn’t sink (I usually make this the night before)
– Remove your cheesecake accordingly depending on your tin style, and serve immediately.
These are always a huge hit when I make them, and I have various other “flavours” where I change the recipe slightly, I’ll try and get some more up as I get a chance!
I have also made these as single mini cheesecakes by making the mixture in muffin cases rather than a tin. This works best if you can put the cases into a muffin-pan to stop them from stretching whilst setting.
Note, this cake is very high in calories! I do usually use the lighter version of the Philadelphia to save on the calories a bit, but it obviously is still high due to the chocolate, caramel and sugar content.