I made a cheesecake with O N E K I L O of cream cheese
It was so amazing I don't even want to write about it.
I can describe it in one word - H E A V Y !
Besides, a picture is worth a thousand words, right?!
M A R S B A R C H E E S E C A K E
310g chocolate biscuits
150g butter, melted
4tbsp brown sugar
40g butter, extra
3 cups cream
3 tsp gelatine
½ cup water
1kg cream cheese, chopped, softened
1 cup caster sugar
10x mars bars, finely chopped
B I S C U I T B A S E
Process biscuits until fine. Transfer biscuits to a medium bowl, stir in butter. Press mixture evenly over base of 20cm springform pan. Refrigerate while preparing filling.
B U T T E R S C O T C H S A U C E
In a small saucepan, combine brown sugar, 40g butter and 4 tablespoons of the cream. Stir over medium heat until sugar dissolves. Simmer 5 minutes.
C H E E S E C A K E
In a small heatproof jug, sprinkle gelatine over the water. Stand jug in a small saucepan of simmering water. Stir until dissolved.
In a medium bowl, beat cream cheese and caster sugar with an electric mixer until smooth. In a small bowl, beat remaining cream with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cream cheese mixture with half of the chopped Mars Bars; then fold in whipped cream.
A S S E M B L E
Pour 2/3 of the cream cheese mixture onto the biscuit base in pan. Drizzle over 2/3 of the butterscotch sauce. Swirl the mixture to distribute the butterscotch sauce. Repeat the process with remaining cream cheese mixture, butterscotch sauce.
Refrigerate for 5 hours or until set.