- 150 g Digestives
- 75 g Unsalted Butter/Stork
- 250 g Full-Fat Cream Cheese
- 50 g Icing Sugar
- 50 g Caramel (I use Carnations)
- 0.25 tsp Vanilla Extract
- 100 g Milk Chocolate
- 150 ml Double Cream
- 100-150 g Mars Bar (chopped)
- 25 g Milk Chocolate (melted)
- 25 g Caramel (I use Carnations)
- 75 ml Double Cream
- 1 tbsp Icing Sugar
- Mars Bar (4x33g chopped into 3's)
For the Biscuit Base
1.
Melt the butter in the microwave on short bursts on in a small
pan over a medium heat – Blitz the biscuits in a food processor to a small
crumb, add the melted butter, and pulse a few times until it is combined well.
2.
Tip into a 8″/20cm Deep Springform Tin and
press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
1.
Melt the chocolate in a bowl over a pan of gently simmering
water, stirring gently or microwave in short bursts until fully melted – leave
to cool slightly whilst doing the rest.
2.
With an electric mixer (I used my KitchenAid) Whisk the
Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth
– Whilst mixing, pour in the melted chocolate and whip again until smooth.
3.
Pour in the liquid double cream and continue to whip the mixture
until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on
my KitchenAid) It won’t take too long as the chocolate will harden quickly
and cause it to thicken.
4.
Fold through the chopped Mars Bar through the mixture
– Pour the mix on to the biscuit base, smooth over, cover, and chill in
the fridge for at least 5-6 hours hours or preferably overnight.
For the Decoration
1.
Whip together the Double Cream and Icing Sugar until thick.
2.
Remove the cheesecake from the tin, drizzle over the melted milk
chocolate, drizzle over the caramel, and decorate with the whipped
cream, and some pieces of Mars Bar!
Carbs 55 /
Calories 630
