Bar One Cheesecake

INGREDIENTS

Crust
100 g marie biscuits
50 g demerara sugar
50 g butter (melted)
1 Bar One (42 grams) (place in the freezer for
minimum 1 hour before use)

Bar One Sauce
6 Bar Ones
100 ml cream
Pinch of salt
1 teaspoon very soft butter

Cheesecake
750 g smooth cream cheese
180 g icing sugar
1 teaspoon vanilla extract
350 ml double thick cream

METHOD

Grease and line a round, 20 cm cake tin (NB: cake
tin must have a removable base, and only line the
bottom of the tin, not the sides)

Making the crust
Place Marie Biscuits in a plastic packet. Using a
rolling pin, crush the biscuits until they become
very fine crumbs.

Grate the bar one - this may be a very tedious
task, but adds to the deliciousness of the
cheesecake. Add the grated bar one and demerara
sugar to the crushed Marie Biscuits and mix
thoroughly.

Melt the butter in the microwave; add it to the
Marie Biscuit and Bar One mixture. Mix well.

Place the biscuit mixture into the prepared cake
tin and press down firmly, ensuring that the
entire base is covered. Place in the fridge to
set.

Making the Bar One Sauce
Fill a pot half way with hot water. Place on a hot
stove and bring to the boil.

Once the water is boiling, pour the cream into a
glass bowl and place the glass bowl on top of the
pot to create a double boiler (NB: it is very
important that the hot water does not touch the
bottom of the glass bowl - the steam is used to
heat up the cream and melt the chocolate).

Once the cream has been slightly heated, add the
Bar Ones (two at a time). Mix with a whisk
continuously until a smooth, fairly thick sauce is
formed. Whisk in the soft butter and pinch of
salt. Remove from heat and set aside.

Making the cheesecake
Using a whisk, mix together the cream cheese,
icing sugar and vanilla extract. Make sure the all
the ingredients are well combined. Fold in the
double cream.

Take the chilled crust out of the fridge and spoon
a thin layer of the cream cheese mixture onto the
crust. Spread evenly until the entire crust is
covered, right up to the edge of the cake tin (NB:
ensure that there are no air bubbles).

Take the Bar One sauce, whisk it up and generously
drizzle it over the cream cheese mixture.

Continue making layers of the cream cheese mixture
and Bar One sauce (remember to save some of the
Bar One sauce to pour over the top of the
cheesecake when it is complete.)

Leave in the fridge for at least 3 hours to set.

Serving the Cheesecake
Take a sharp knife and slide it around the edge of
the cake tin to loosen the cheesecake. Push the
base of the cake tin up to detach it from the
sides.

Serve and Enjoy! (NB: this cheese cake will not
become extremely firm when it has set, but remains
fairly light and soft. In order to cut it, use a
sharp knife with a warm blade - place the blade in
hot water for a few seconds and then dry it.)

INFO & TIPS

From a friend

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