Ingredientes para Mars Bar Cheesecake
- Chocolate Biscuits
- Butter
- Thickened Cream
- 50g brown sugar
- Milk Chocolate
- 2 teaspoons powdered gelatin
- Boiling Water
- 500g cream cheese
- 100g caster sugar
- 200g chopped Mars bars
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Cómo preparar Mars Bar Cheesecake
- Crush 200g digestive biscuits into fine crumbs using a food processor. Add 75g melted unsalted butter and pulse until combined.
- Press the biscuit mixture firmly into the base and up the sides of a 23cm round springform cake pan. Chill for 30 minutes to firm up.
- While the base chills, combine 2 tablespoons of double cream, 50g brown sugar, and 15g unsalted butter in a small saucepan.
- Cook over low heat for 3-4 minutes, stirring constantly, until the sugar dissolves. Set aside to cool.
- In a separate saucepan, melt 150g milk chocolate with 2 tablespoons of double cream over low heat, stirring until smooth. Set aside to cool.
- In a small bowl, sprinkle 2 teaspoons of powdered gelatin over 2 tablespoons of cold water. Let it bloom for a few minutes, then whisk until completely dissolved. Set aside to cool slightly.
- In a large bowl, beat 500g cream cheese and 100g caster sugar with an electric mixer until smooth and creamy.
- In a separate bowl, whip 200ml double cream until soft peaks form.
- Gently fold the gelatin mixture into the cream cheese mixture. Add 200g chopped Mars bars.
- Carefully fold in the whipped cream until just combined.
- Pour half of the cheesecake mixture into the prepared pan. Drizzle half of the caramel sauce and half of the melted chocolate sauce over the mixture.
- Gently swirl the sauces and cheesecake mixture together using a skewer to create a marbled effect.
- Repeat layers with the remaining cheesecake mixture, caramel, and chocolate sauces.
- Cover the cheesecake and chill in the refrigerator for at least 3 hours, or preferably overnight, until set.
- Carefully remove the cheesecake from the springform pan before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
145g
Fat
174g
Carbs
14g
