Alexandrina Retta’s Mars-Bar Cheesecake
Alexandrina Autumn Recipes Series
What happens when you combine everyone’s favourite chocolate bar and a cheesecake?
Deliciously decadent dessert heaven, that’s what! This wicked recipe from our old friend Retta who was involved in some of our design work in the early 2000’s. We are quietly confident you are just going to love this creamy cheesecake!
ALEXANDRINA RETTA’S MARS-BAR CHEESECAKE
Serves 8 +
groundwork - preparation time allow 45 mins, refrigerate about three hours or until set.
elements
For this recipe you will need
200 ml Alexandrina Pure Jersey Cream
500 g Alexandrina Fresh Jersey Ricotta
cheesecake base
250 g plain chocolate biscuits
150 g butter, melted
butterscotch sauce
1 tablespoon brown sugar
20 g butter, extra
50 ml Alexandrina Pure Jersey Cream
cheesecake filling
another 50 ml Alexandrina Pure Jersey Cream
50 g milk chocolate, chopped finely
200 ml Alexandrina Pure Jersey Cream
500 g Alexandrina Fresh Jersey Ricotta
1 x 250 gm packet Cream Cheese, softened (*please note on our livestream demo we may use Alexandrina Creme Fraiche instead!)
3 teaspoons gelatine
1/4 cup (60 ml) water
1/2 cup (110g) caster sugar
3 x 60 gm Mars Bars, chopped as coarsely or as finely as you wish!
Technique
to make the cheesecake base
blend or process biscuits until mixture resembles fine bread crumbs.
add butter; process until just combined.
using one hand, press biscuit mixture evenly over base and side of 20 cm spring form tin, cover; refrigerate about 30 minutes or until firm.
to make the butterscotch sauce
meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.
to make the cheesecake filling
combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
continue to make the cheesecake filling
sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water.
stir until gelatine dissolves; cool for five minutes.
beat cream, ricotta, cream cheese, caster sugar in medium bowl with electric mixer until smooth.
stir slightly warm gelatine mixture into cheese mixture; (omit this step if you prefer no gelatine)
pour half of the cheese mixture into prepared tin, then drizzle half of the butterscotch and chocolate sauces over the cheese mixture.
pull skewer backwards and forwards through mixture several times to create marbled effect.
repeat process with remaining cheese mixture and sauces.
finally poke the mars bar bits into the top of the cheesecake.
cover cheesecake; refrigerate about three hours or until set.
CALCIUM HERO OF THE DISH | Alexandrina Fresh Jersey Ricotta
Alexandrina's Fresh Jersey Ricotta is made with a mixture of whey and Alexandrina’s Full Cream Jersey milk. Ricotta in Italian means ‘re-cooked’, it evolved from the ‘whey’ left from the making of cheese. Fresh Jersey Ricotta is a mass of creamy-white, fine and moist grains, and is firm in texture - not too wet, nor too solid. A small round wheel is made that looks like an upturned basin, with a patterned surface, the result of being drained in a colander then placed in a small tub. Fresh Jersey Ricotta is delicately lemony, mild and milky, with a slightly sweet, eggy flavour and has a fresh aroma. Fresh Jersey Ricotta is full of fresh protein. It is best eaten fresh, suitable for spreading or it can be used as a filling or for baking. 8.7 % minimum fat | available in 500 g tub.
Looking for Alexandrina Products? To find our list of supportive South Australian stockists visit ---> Stockist List
Alexandrina Cheese Company – Our products reveal the flavour of our Mt Jagged grazing lands on the Fleurieu Peninsula, South Australia. Alexandrina Cheese is located eight kilometres south of Mt Compass, in the central part of the Fleurieu Peninsula, South Australia – a mere 64kms from Adelaide’s CBD. You may order from our online store ---> Alexandrina Cheese
Top Tip | If you prefer, to swap out the Mar’s Bar’s for something more local, try to find The Carob Kitchen Carob Milk Bar instead – made right here in Port Elliot, South Australia. #notsponsored
Another Top Tip | If you prefer, to make mini cheesecakes, you could use mason jars or even glasses to make these for individual portions.
#autumnrecipeseries #alwayschoosealexandrina #sweetseries
Find more Alexandrina Recipes here | Alexandrina Curd’s & Whey blog
Our Cook - Along - Together Challenge this Autumn continues with vigour, with the digital team from Alexandrina Cheese Company
You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work.
Our 5th Recipe of this series is this delicious Alexandrina Retta’s Mars-Bar Cheesecake, it can be found in our Autumn Recipe Series ecookbook download which can be found here ---> Autumn Recipe Series
https://alexandrinacheese.com.au/blogs/curds-whey/autumn-2021
The link to our Alexandrina Cheese Guide is available here --> Alexandrina Cheese Guide
We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.
#cookalongtogether #alexandrinacheese
Each week the second hashtag will change, stay tuned!
#alexandrinarettasmarsbarcheesecakecookalongtogether
Alexandrina Cheese Club - Recipes & Cooking - Australia
First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes from the Alexandrina Cheese stall at the farmers market.
This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd.