Mars Bar Cheesecake

"This is being posted for the sweet tooths out there. It comes from a Table Magazine and I have not tried it. It is a no bake cheesecake. Chilling time 3 hrs 30 minutes."
 
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photo by Rainette photo by Rainette
photo by Rainette
photo by Rainette photo by Rainette
Ready In:
35mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
  • Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
  • Chill for 30mins or until firm.
  • Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
  • Stir on low heat for 3-4 minutes, until the sugar dissolves.
  • Set aside.
  • In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
  • Set aside.
  • Dissolve gelatin by whisking into water with a fork until dissolved.
  • Cool slightly set aside.
  • Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
  • In another bowl whisk remaining cream until soft peaks form.
  • Stir gelatin mixture into cheese mixture with Mars bars.
  • Fold in cream.
  • Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
  • Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
  • Repeat process with remaining cheese mixture and sauces.
  • Cover and chill for 3 hours until set.
  • Slice to serve.

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Reviews

  1. OMG my hubby and i are obsessed with this cheesecake recipe! Its a keeper.
     
  2. Just whipped up 4 of these for Christmas Day and Boxing Day (yes, we are having a couple of big family get togethers on those days.) Two of them I used Snickers, instead of Mars Bars. Reckon I'll try some other chocolate bars another time. So easy to make. It's been a popular dessert every time I've made it.
     
  3. I have never made a cheese cake before and this was the easiest. I was servicing it up to some pretty tough critics but it passed with flying colours. Possibly a little involved but not difficult. Very light and creamy I loved it. Was not sickly at all.
     
  4. Hubby and I made this together. First cheesecake we've ever made and as I'm still a 'learner' cook I found it a bit of a challenge but the end result was so worth it! Very yummy. Photos coming soon.
     
  5. I've made this recipe plenty of times before and is my most requested recipe ever!! My Father requests it every year for his birthday. I agree with Dan Lee that it does need a little more biscuit in the base. A real keeper!!!
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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