Yummy yummy, cheesecake for my tummy! I think it’s pretty hard to go wrong with cheesecake, they’re always good. This one definitely is, with its chunks of Mars Bar scattered throughout.
Serves 8
200g malt biscuits
125g butter, melted
2 x 60g Mars bars
1 ½ x 390g cans sweetened condensed milk
250g cream cheese
⅓ cup good commercial chocolate topping
¼ cup Baileys liqueur
1 tablespoon powdered gelatine
¼ cup hot water
Whizz the biscuits finely in a food processor. Add the melted butter and spread on the base of a 20cm round spring-form tin. Chill.
Chop the Mars Bar and place over the biscuit base. Beat the condensed milk and cream cheese together until well mixed and light (about 8 minutes). Reduce the beater speed and the chocolate topping and the Baileys. Increase speed to mix well.
Dissolve the gelatine in the hot water. Reduce the beater speed and slowly add the gelatine.
Pour the cheesecake mix over the base. Refrigerate for at least 4 hours before serving.
