The Best Ever Mars Bar Cheesecake

Rest assured, this recipe has been well tried, tested and perfected and is loved by everyone without exception.


1. For the base, Squash or process biscuits until mixture resembles fine breadcrumbs. Add melted butter until just combined. Press biscuit mixture evenly over base (and side if preferred) of 20cm springform/loose bottomed tin. Refrigerate about 30 minutes.

2. Meanwhile make butterscotch sauce, Combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.

3. Make chocolate sauce, Combine chocolate and another 2 tablespoons of the cream in another small saucepan, stir over low heat until chocolate melts.

4. For the topping, Beat cream cheese and caster sugar in medium bowl until smooth. Mix in remaining cream. (If using supermarket own cream cheese, electric whisk until reasonably stiff) Stir chopped Mars Bars.

5. Dollop half of the cream cheese mixture into crumb crust, drizzle half of the butterscotch and chocolate sauces over cream cheese mixture. Pull knife backwards and forwards through mixture a couple of times to create marbled effect. Repeat with remaining cream cheese mixture and sauces. Don’t worry too much how this goes as it is nice if there are a few globules of butterscotch or chocolate when you cut into the cheesecake later.

6. Cover cheesecake and refrigerate for 2-4 hours until set. Decorate with sliced Mars Bar, crumbled flake or chocolate shavings.

Hints 'n' Tips

Philadelphia sets better than supermarket own cream cheese.
Use a sturdy knife to cut it!!!

I tend to keep back a small amount of the topping to spread on after the marbling has been done. It just makes the top look prettier when you serve it.

To get the cheesecake out of a loose bottomed tin, I sit it on a mixing bowl and push the sides down. It is risky but effective!


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