NO-BAKE MARS BAR CHEESECAKE!
I wasn’t sure where to start with this one. Like, I know its just a cheesecake, but I wanted to make it suitably different to the others so that I could get away with making another recipe for another cheesecake. (I don’t mind posting more and more, because I love cheesecake, so well you’ll all have to love it with me.) But aaaanyway, I really wanted to get the Cheesecake mix to be super Mars Bar like, so I tried melting Mars Bars into the mix and well… it didn’t work.
I did my usual Cream Cheese, Icing Sugar, and Vanilla.. whipped until smooth, and then tried to add in Melted Mars Bar. However, it all went a bit tits up. I have managed it before (as I have made Mars Bar Cheesecakes several times now) but sometimes it didn’t work at all. Mainly because in melting the Mars Bar, you melt the Chocolate & Fudgey part which is basic enough and easy enough, but the caramel I think is where there is an issue. In melting the Mars Bar I think it is just too hit and miss on whether the caramel melts back down in the correct way (as working with caramel is difficult) and it was just too hot. Even waiting for the melted Mars Bars to cool back down, it went quite solid because the chocolate part takes a lot less time to cool, so I tried it anyway, the mixture went smooth, but it melted everything as it was just still too hot. I ended up making a delicious Frozen Cheesecake with the mix which tastes AMAZING but not quite what I needed.
Ingredients
Biscuit Base
– 300g Digestives
– 150g Butter/Stork
Cheesecake Filling
– 2x280g Full Fat Philadelphia
– 100g Icing Sugar
– 100g Carnations Caramel
– 1/2 tsp Vanilla Bean Paste
– 200g Milk Chocolate, chopped
– 300ml Double Cream
– 200-275g Mars Bars, chopped small
Report this ad
To Decorate – Optional
– 50g Chocolate, melted
– 50g Carnations Caramel
– Whipped Double Cream
– 4x 33g Mars Bar, chopped into 3’s
Method
1) To make the Cheesecake Base – 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. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) To make the Cheesecake Filling – 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.
3) 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.
4) 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.
5) 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.
6) To decorate the Cheesecake – Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with some whipped cream, and some pieces of Mars Bar!
NOTE
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
for complete instructions please clikck : www.janespatisserie.com/2016/09/23/no-bake-mars-bar-cheesecake/
I did my usual Cream Cheese, Icing Sugar, and Vanilla.. whipped until smooth, and then tried to add in Melted Mars Bar. However, it all went a bit tits up. I have managed it before (as I have made Mars Bar Cheesecakes several times now) but sometimes it didn’t work at all. Mainly because in melting the Mars Bar, you melt the Chocolate & Fudgey part which is basic enough and easy enough, but the caramel I think is where there is an issue. In melting the Mars Bar I think it is just too hit and miss on whether the caramel melts back down in the correct way (as working with caramel is difficult) and it was just too hot. Even waiting for the melted Mars Bars to cool back down, it went quite solid because the chocolate part takes a lot less time to cool, so I tried it anyway, the mixture went smooth, but it melted everything as it was just still too hot. I ended up making a delicious Frozen Cheesecake with the mix which tastes AMAZING but not quite what I needed.
Ingredients
Biscuit Base
– 300g Digestives
– 150g Butter/Stork
Cheesecake Filling
– 2x280g Full Fat Philadelphia
– 100g Icing Sugar
– 100g Carnations Caramel
– 1/2 tsp Vanilla Bean Paste
– 200g Milk Chocolate, chopped
– 300ml Double Cream
– 200-275g Mars Bars, chopped small
Report this ad
To Decorate – Optional
– 50g Chocolate, melted
– 50g Carnations Caramel
– Whipped Double Cream
– 4x 33g Mars Bar, chopped into 3’s
Method
1) To make the Cheesecake Base – 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. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) To make the Cheesecake Filling – 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.
3) 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.
4) 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.
5) 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.
6) To decorate the Cheesecake – Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with some whipped cream, and some pieces of Mars Bar!
NOTE
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
for complete instructions please clikck : www.janespatisserie.com/2016/09/23/no-bake-mars-bar-cheesecake/
0 Response to "NO-BAKE MARS BAR CHEESECAKE!"
Posting Komentar