iRelle

Today is Mum’s birthday. She’s turning 62. The ill-fated cake here has been dropped and smooshed (there were tears shed! but we went with the three second rule and the fact that I’d just mopped the floor, and rescued it.) Tegan asked for the recipe , so here it is (even smooshed, this cake is an absolute winner)! Also, I will probably do another post today, just for all y’all who get bored with recipes

Mars Bar Cheesecake:

250g plain chocolate biscuits (I use choc ripples)

150g melted butter

2tbs brown sugar

20g butter, extra

300ml cream

50g milk chocolate

3tsp gelatine

1/4C water

500g Philly cream cheese

1/2C caster sugar

3x 60g mars bars

food process biscuits until fine. Add melted butter and mix until just combined.

Press into base and sides of 21cm springform tin. Refrigerate.

Melt brown sugar, butter and 2tbs of the cream in saucepan until sugar dissolves – this is the butterscotch sauce.

Melt chocolate and another 2tbs of the cream in another saucepan until smooth – this is the chocolate sauce.

Sprinkle gelatine over water in a heatproof bowl. Heat over hot water until gelatine dissolves. Cool for 5 min.

Beat cheese and caster sugar until smooth.

Whip remaining cream until soft peaks form.

Stir gelatine mix and chopped mars bars into the cheese mixture and gently fold in the cream.

Pour half this mixture into the tin. layer half the butterscotch and half the chocolate sauces on top. Repeat with remaining mixture and sauces.

Refrigerate 3-4 hours.