Mum and Dad both loved ice cream, so Mum made a lots of varieties. She added cherry ripe bars and nuts, chocolate mint bars and a lot flavours to plain ice cream, but I don’t think she ever made this super chocolate one. Chocolate ice cream, mars bars, milk choc bits, white choc bits and dark chocolate – a chocolate lover’s dream I think.
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.
I’m not sure who E. Lacy was, but I’m glad Mum got this recipe from her. This slice is easy to make and a hit with the kids.
RICE BUBBLE SLICE (E. LACY)
- 3 Mars bars
- 3 cups rice bubbles
- 90g butter
Melt the butter and Mars bars in a saucepan, add rice bubbles. Combine well. Pour into slice tray and smooth down firmly. Put in fridge to set. Cut into fingers to serve.