Mars bar cheesecake

PREPARATION TIME 30 MINUTES (plus refrigeration time) COOKING TIME 5 MINUTES

QTY INGREDIENTS
250g Plan chocolate biscuits
150g butter, melted
2tbsp brawn sugar
20g butter, extra
300ml thickened cream
50g milk chocolate, chopped finely
3tsp gelatine
1/4cup (60ml) water
2 x 250g Packets cream cheese, softened
1/2cup (110g) caster sugar
3 x 60g Mars bars, chopped finely

Method:
1 Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 20cm springform tin, cover; refrigerate about 30 minutes or until firm.

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

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

4 Sprinkle gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes

5 Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with mars bars; fold in cream and sauces. Cover cheesecake; refrigerate about 3 hours or until set.

SERVES 8

Tip: because of the long refrigeration time, this recipe is a good one to prepare a day ahead if you’re entertaining.
You can also melt milk chocolate and cream in a microwave oven; cook on HIGH (100%) about 1 minute, stirring twice while cooking.

Note: kept in fridge or freezer, mars bars and chopped and sprinkled over ice-cream for a quick dessert