Biscuits…. Check √
Cheesecake mix…. Check √
Chocolate…. Check √
Butterscotch Sauce…. Check √
Ok then – I am happy with that!! All those yummy ingredients put together can only be a good thing, and this cheesecake is a GOOD THING!! I actually got the recipe from another blog and I’m not one to steal someone else’s recipe without giving credit (if I can actually remember where I got it!!) The blog is by a relative of a workmate and I love it, girly fashion and make up tips and also the odd recipe – head over and follow her! http://www.sosheknows.com/
Anyway, I digress – back to the cake!! There’s a bit more to this cheesecake than my normal straightforward recipes, you use gelatine as a setting agent and there’s also an extra sauce to make to throw in between the cheesecake mix. But honestly it’s not complicated and is worth it. I have to point out that I used low fat cream cheese when I made this – never again! I never usually do this but was having a chubby week and thought I’d try save a few calories and go low fat but it just doesn’t work to use the low fat version in cheesecakes. Use the full fat – screw the calories!! 🙂
• 400g plain chocolate biscuits
• 150g butter, melted
For the topping
• 2 packets cream cheese, full fat please – you have been warned!
• 110g caster sugar
• 300ml double cream
• 3 teaspoons gelatine
• 60ml water
• 3 60g Mars Bars, chopped finely
• 2 tablespoons brown sugar
• 20g butter, extra
• 2 tablespoons cream
1. Here’s the usual rigmarole that comes with me making a cheesecake without a food processor. You need to bash the biscuits until mixture resembles fine breadcrumbs, easiest way is in a blender – harder way (my way!) is in sandwich bags using a rolling pin. Add the melted butter and mix until just combined. Press biscuit mixture evenly into a springform cheesecake tin. Throw in the fridge for about 30 minutes.
2. Using an electric whisk (if you have one – if not use a fork but you will be there for a while!), beat cream cheese and caster sugar in a mixing bowl until smooth. Add the cream and keep whisking until the mixture stiffens. Don’t be tempted to stop whisking early… sooooo many times I’ve done this and the mixture just isn’t still enough to set properly… so keep whisking!
3. Sprinkle gelatine over the 60ml of water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes.
4. Stir gelatine mixture into cream cheese mixture with chopped Mars Bars. Leave in the mixing bowl while you go off and do the next step.
5. To make the butterscotch sauce, combine brown sugar, 20g butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.
6. Pour half of the cream cheese mixture onto the crumb crust. Drizzle the butterscotch sauce over cream cheese mixture. Pour the second half of the cream cheese mix on top.
8. Refrigerate for about 3 hours or until set.
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