Thursday, April 25, 2013

Mars bar cheesecake... or cheesecake heaven!

Since my mom came to Angola and stayed for about three weeks, her visit was centered around two things, Karim, my son, and food! As if we were starving before she came :)) And since she's a pro in all things sweets, chocolaty and packed with fat, am sharing with you the recipe of this cheesecake we made together before she left. I will not babble a lot about how yummy, decadent and scrumptious it is, I will let you look at the pictures and save the recipe and try it out! If you do not have Mars bars on hand, try it out with twix bars or even snickers bars, you can even mix all three bars together, Heaven on a dish!

Recipe from


310g chocolate chip biscuits (I used digestive biscuits)
75g butter, melted
2 tablespoons brown sugar
20g butter, extra
11/2 cups (375ml) cream
11/2 teaspoons gelatine
1/4 cup (60ml) water
500g cream cheese, chopped, softened
1/2 cup (110g) caster sugar
2 x 53g Mars Bars, chopped finely
100g milk chocolate, chopped finely
1/4 cup (60ml) cream, extra

1. Process biscuits until fine. Transfer biscuits to a medium bowl, stir in butter. Press mixture evenly over base and side of 20cm springform pan. Refrigerate while preparing filling.
2. Combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan. Stir over medium heat, until sugar dissolves; simmer for 5 minutes.
3. Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until dissolved.
4. Beat 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 cream cheese mixture with the Mars Bars; fold in the whipped cream.
5. Pour 2 /3 of the cream cheese mixture onto the biscuit base in pan. Drizzle over 2 /3 of the butterscotch sauce. Swirl the mixture to distribute the butterscotch sauce. Repeat the process with remaining cream cheese mixture, butterscotch sauce.
6. Refrigerate for 3 hours or until set.
7. Meanwhile, combine chocolate and extra cream in a small saucepan; stir over low heat until smooth. Serve the cheesecake drizzled with milk chocolate sauce.




  1. Oh my goooodness. Looks calorific but fab... I would love it!

    1. definitely fab!! u must try it and let me know how it goes!

  2. this look amazing!! ive been craving cheesecake for days!

    1. it will definitely satisfy ur cravings of cheesecake, chocolate, cheese and all things sweet!thanks for stopping by!