Tuesday, August 23, 2016

Mars Bar Cheesecake Recipe.

Dearest Reader,

I haven't baked since January because of my new, healthy lifestyle, but it is my husband's birthday tomorrow, so I broke the rules and bought all manner of decadent sweet things in order to make him a cake that he can share with his colleagues. This blog is about easy, healthy food, and this cheesecake is neither simple or healthy, but the guys on twitter asked me to share it, and I don't see why not.

So, here goes...

Mars Bar Cheesecake (Serves 8 to 10)






The Cheesecake

Crust:

60g Butter
200g Digestive Biscuits
1 tbsp White Normal Sugar

The Filling
5 x 200g Original Philadelphia Cream Cheese
200g White Normal Sugar
2 tbsp Flour heaped
1 Vanilla Pod
Zest of one Lemon
6 tsp of Lemon Juice or Juice of half a lemon
3 Large Eggs plus 1 yolk
300g Sour Cream

Topping

Caramel:
210g White Sugar
125 ml Plain Water
80g Butter
125ml Full Cream (35% or more)

Chocolate Ganache:
300g Dark Chocolate 75%
300ml Full Cream
35g Butter

Decoration:
30 mini Mars Bars.

Directions:

1. Caramel: (Make Day Before)





On a medium heat, add sugar and water to a thick bottomed pan and let it sit on the stove until it simmers. Do not stir! Let the sugar melt on its own without any stirring. Watch the sugar mixture carefully. After some time, it should start turning a bit yellow as it simmers. Let the colour of the sugar mixture change until it is a rich amber or tiger's eye colour. Then add butter and stir. Then add cream and stir. Stir until smooth. Let the caramel cool down and store for usage later. Keep at room temperature so that it pours well.

2. Crust: (Make before making filling)

Line springform pan with a round baking sheet at the bottom, and a tape shaped baking sheet on the sides, by brushing some butter and sticking the paper onto the pan. Preheat oven to 200°C. Crush digestive biscuits very finely, add melted butter and sugar. Stir and pat biscuit mixture to the bottom of the baking pan. Bake the base for 10 minutes. Take it out of the oven and let it cool down.

3. Filling: (Make as Crust Cools down)

With a stand mixer (or your strong hands) mix the cream cheese until smooth. Do not over mix. Add sugar to the cheese gradually. Add flour gradually. Add a pinch of salt or half a tsp of salt. Then, add vanilla, lemon zest and lemon juice until creams smooth. With a whisk, add eggs one at a time and then add sour cream. Make sure that the mixture is stirred in entirely and that there are no big lumps.

Add mixture to the crust and bake 200°C for 15 minutes. After 15 minutes, decrease temperature to 100°C and let the cake bake for another 30 minutes.

Please note, all ovens work differently, so please watch the cheesecake. After the first 15 minutes of baking, it should be firm around the edges and to about an inch thick, while the centre is still wet. After 20 minutes at lower temperature, the firmness should become thicker by another inch, with the centre still wet.

(Do not open the oven during this whole process because it will cool the oven. If you do open the oven, bake longer at 100° C.)

Switch off the oven, even though a lot of the cheesecake will still be wet, and then leave the cheesecake in the oven for an hour or two.

After one to two hours take the cheesecake out of the oven and let it cool for another hour, and then place in the fridge for further cooling.

Pour Caramel sauce on top of cheesecake and return to the fridge for another hour, or until the caramel is very cold and thick.



4. Ganache (Make after everything is done)

Chop dark chocolate into small pieces, in a blender or by knife. Heat cream until very hot but before it starts boiling. Add hot cream to chocolate pieces. Leave for a minute then stir slowly trying not to put any air into the mixture. When mixed and smooth, add butter and let it melt as you stir.

Pour ganache onto the caramel topped cheesecake, making sure that all the sides are covered in it, and then quickly, stick mini Mars Bars on the sides of the cheese cake. Please make sure that you unwrap the Mars Bars and have them ready to stick on before pouring the ganache onto the cheesecake.

The End.

Good Luck.

Tanya,

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