Mars Bar Cheesecake Slice
October 03, 2020
"From our Saturday newspaper The Weekend West. Times do not include refrigeration time."
- Serving Size: 1 (76.2 g)
- Calories 216
- Total Fat - 13.6 g
- Saturated Fat - 8 g
- Cholesterol - 40.4 mg
- Sodium - 410.6 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.1 g
- Sugars - 7.3 g
- Protein - 12.2 g
- Calcium - 356.3 mg
- Iron - 1.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Grease a 20cm x 30cm lamington pan and then line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Place rice cereal in a heatproof bowl.
Place butter, golden syrup and Mars Bar in a saucepan over medium-low heat and cook, stirring occasionally, for 10 minutes or until melted and smooth and the n add to rice cereal and mix until well combined.
Spoon mixture over base of prepared pan and working quickly, spread mixture to cover base, pressing to compact and refrigerate while preparing topping.
Place gelatine leaves in a bowl of cold water and set aside for 5 minutes to soak and then squeeze liquid from gelatine and place gelatine in a small saucepan over medium heat and cook for 30 seconds or until melted and remove from heat.
Using an electric mixer, beat cream cheese, sugar and vanilla together until light and fluffy and gradually add hot gelatine, beating until combined and now add cream and beat until well combined and then fold in caramel syrup.
Spoon mixture over prepared base and level top with a spatula and refrigerate for at least 4 hours or overnight, until set.
Remove slice from fridge 10 minutes before serving and using a hot knife, cut into pieces.
Serve slice topped with extra Mars Bar and drizzled with extra caramel syrup.
Tips & Variations
No special items needed.