I’ve been making a chocolate swirl cheesecake for the family for many years and Mum has always enjoyed it. I think that’s what prompted her to cut this recipe out of the New Idea. It’s a great way of turning an old favorite into a slice or you can still serve it up as a dessert.
There’s two types of cheesecakes, baked and unbaked. I usually make baked ones as I prefer the texture, but this Toblerone Cheesecake creates a dilemma for me as I love Toblerone chocolate. The combination of the Toblerone chocolate, the time it takes to make and no hot oven heating up the kitchen, makes it a great summer dessert. Even I’m convinced.
This refrigerator cheesecake is hard to beat.
MARS BAR CHEESECAKE
- 250g plain chocolate biscuits, crushed
- 125g butter, melted
- 3 teaspoons gelatine,
- ¼ cup water
- 375g cream cheese
- ½ cup castor sugar
- 1 teaspoon vanilla essence
- 300ml thickened cream
- 3 x 60g Mars bars, chopped
- Extra cream and flaked almonds, to decorate
Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over base and sides of a 22cm springform tin. Refrigerate until firm.
Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir till dissolved, cool slightly. Beat cheese, sugar and essence in small bowl with electric mixer till smooth. Beat cream in a separate small bowl till soft peaks form. Stir gelatine mixture into the cream cheese mixture, stir in cream and Mars bars. Pour into crust. Refrigerate till set. Decorate with extra cream and flaked almonds. Not suitable to freeze.
Baked European style cheesecake was the first cheesecake to become popular in Australia. I can remember first tasting it in a cafe in South Yarra in the mid 1960s, but it would probably have been a few years later that Mum was given this recipe. There are lots of cheesecake recipes now, but the basic baked cheesecake with a dollop of cream is still a winner. Ansett Airlines collapsed in 2001 and this is a nice souvenir of Mum and Dad’s travels around Australia.
- 1 cup sweet biscuit crumbs
- 60g butter, melted
- 250g Philadelphia cream cheese (room temperature)
- ½ cup sugar
- 1 dessertspoon lemon juice
- 2 eggs
- ½ teaspoon vanilla essence
Combine biscuit crumbs and melted butter. Press into a buttered 20cm pie plate (or springform pan). Beat cream cheese until smooth gradually add sugar. Beat in eggs and then add the lemon juice and vanilla essence. Combine well and pour into pan. Bake at 160°C for 2 hours.