Mars chocolate bars cheesecake

Receta en español aquí

This is one of my favorites cheesecakes, very easy to make, without oven, it is a creamy “melt in your mouth” kind of cake.

Mars chocolate bars cheesecake

This is a creamy, melt-in-your-mouth kind of cake

1. Crust

200 g Digestive biscuits or similar

80 g unsalted butter

15 g cocoa powder (3 tablespoons)

Grease and line with parchment paper a 9 inch pan (23-24 cms).

Crush the cookies using a food processor until you get fine crumbs.

Combine with cocoa powder and add the butter slightly melted in the microwave. Stir until ingredients are completely combined.

Transfer the mixture into the pan and press the crumbs into the bottom.

Cover with plastic wrap and place the pan in the fridge while you work on the rest of the cake.

2. Toffee

45 g brown sugar

30 g unsalted butter

50 ml heavy whipping cream (3 tablespoon)

Combine in a small saucepan:  brown sugar, butter and cream. Stir well to dissolve the sugar, let it boil for a minute and remove from the fire. Set aside.  

3.  Chocolate

75 g dark chocolate 70% cocoa

50 ml heavy whipping cream

Heat the cream in a saucepan and when it is hot remove from heat and add the chocolate into pieces. Stir until chocolate is melted completely and set aside.

4. Cheese filling

250 g cream cheese, at room temperature

250 g mascarpone cheese, at room temperature

300 ml whipping cream, very cold

75 g icing sugar

100 ml whipping cream, or whole milk, to dissolve gelatin

6 gelatin sheets (or 10 g gelatin powder if you prefer)

5 Mars chocolate bars, or similar.

Soak the gelatin sheets into a bowl with cool water around ten minutes to soften and allow it to easily dissolve later. Set aside.

Chop chocolate bars into pieces.

Beat together mascarpone and cream cheese with icing sugar. Set aside.

Heat 100 ml of cream or whole milk to melt the gelatin sheets. Drain the sheets and add them to the cream, stir well to ensure gelatin dissolves well.

When gelatin is warm, pour into the cheese mixture and stir softly to combine. Add the chocolate bars pieces now.

In a large bowl whisk the cold whipping cream until it forms soft peaks.

Add the whipped cream  to the  cheese mixture and stir gently to combine.

 

Assembly

Remove from the fridge the crust, pour in the pan half of the cheese and cream filling.

Then pour half of the toffee and the chocolate, and with a skewer gently swirl through the toffee and chocolate.

Pour the other half of cheese filling and finally the rest of toffee and chocolate.

Decorate with the skewer  making a swirling motion to get a nice marble effect.

Cover with plastic wrap and refrigerate for 24 h at least.

This cake  tastes better the next day, or even the second day.

You can decorate with some chocolate leaves, you can read how to make the leaves here.

And enjoy!