best. cheesecake. ever.

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. 

xx