Prep time: 30 mins (plus refridgeration time)
Cooking time: 5 mins
Ingredients:
250gm plain chocolate biscuits
150gm butter, melted
2 tablespoons brown sugar
20 gm butter, extra
300ml thickened cream
50gm milk chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250gm packes cream cheese
1/2 cup (110gm) caster sugar
3 x 60gm mars bars, chopped finely
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 a 20cm sprinform tin, cover; refridgerate about 30 mins or until firm.
2. Meanwhile, combine brown sugar, extra butter and 2 tablespoons 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 the cream in another small saucepan; stir over low heat until chocolate melts.
4. Sprinkle gelatine over the water in small heatproof jug; stand jug in a 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 with electric mixer until soft peaks form. Stir lightly warm gelatine mixture into cheese mixture with mars bars; fold in cream.
6. Pour half of the cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forwards through mixture several times to create marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake; refridgerate about 3 hours or until set.
SERVES 8
tips. Because of the long refridgeration time this recipe is a good one to prepare a day ahead.
You can melt the chocolate and cream in a microwave oven - cook on high for 1 min and stir twice while cooking.
Don't use the 'dessert' labelled cream cheese, it is too soft for this recipe and the cake won't set firmly.
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