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Bar One Cheesecake

( 1   13   6   1901 )
Iron Lilly
KITCHEN HAND
IRON LILLY

Good food is the foundation of genuine happiness. Besides, you cannot enjoy good food without sharin ...

IRON LILLY'S RECIPES

INGREDIENTS

Base:
1⁄2 packet plain choc romany creams, grated
1⁄2 packet tennis biscuits crushed
125 g butter melted
Butterscotch Sauce:
1 tablespoon brown sugar
20 g butter
2 tablespoon cream
Alternative: use ready made Huletts/ Illovo Butterscotch Sauce
Chocolate Sauce:
60 g milk chocolate finely chopped
2 tablespoon cream
Alternative: use ready made Huletts/ Illovo Chocolate Sauce
Filling:
1⁄4 cup water boiling
3 teaspoon gelatine powder (Sundew gelatine)
2 x tubs cream cheese softened (Lancewood smooth)
1⁄2 cup castor sugar
200 mls thickened/ fresh/ low fat cream
3 Bar One bars finely sliced

METHOD

Base:
1. Process biscuits until mixture resembles fine breadcrumbs. Mix in butter & combine.
2
. Press mixture evenly over base & up ½ the side of a 20 cm spring-form tin. Refrigerate for 30 minutes until firm.
Butterscotch Sauce:
1. Combine brown sugar, butter & cream in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. Set aside to cool & thicken.
Chocolate Sauce:
1. Combine chocolate & cream in another small saucepan, stir until chocolate melts. Set aside to cool & thicken.
Filling:
1. Sprinkle gelatine 1 teaspoon at a time over the boiling water in a heatproof jug & stir until gelatine dissolves. Cool for several minutes.
2. Beat cream cheese in a medium bowl with electric mixer until smooth. Add caster sugar & beat until soft peaks form. Beat cream seperately until soft peaks form, add to cheese & combine. Beat in gelatine mixture until combined. Using a spatula, stir through the chopped Bar One.
3. Spoon half of the cream cheese mixture into the crust & drizzle the butterscotch & chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect. Sprinkle with sliced Bar One choclate.
4. 
Repeat with remaining cream cheese mixture & sauces.
5. Decorate with extra sliced Bar One chocolate for effect & drizzle with any remaining sauces.
6. Cover cheesecake with cling film & refrigerate for several hours or overnight until set.
7. Before serving, carefully remove from spring-form tin onto a plate or cake stand. Decorate with more Bar One chocolate if preferred.
8. Enjoy!

INFO

One bite of this & all resistance crumbles, literally! This recipe has stood the test of time & my personal favourite. A lovely treat for family & friends which brings joy & warmth to the heart. Over coffee or tea, this will melt the heart of your loved ones.
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Comments 6

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ADMIN (ZAID)
MASTER CHEF 3 months ago

Greetings , and welcome to the site. Please only post recipes with your own pictures , or if you have permission , please specify where you got the picture from . Thanks

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IRON LILLY
KITCHEN HAND 3 months ago

@ADMIN (ZAID) - Hi Zaid. The image is compliments from the Australian Womens Weekly publication which I'm licensed to use. Hope this helps you! Thanks.

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ADMIN (ZAID)
MASTER CHEF 3 months ago

@IRON LILLY - Ahh , great stuff

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IRON LILLY
KITCHEN HAND 3 months ago

@ADMIN (ZAID) - Happiness🌷

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KAAMILAH
BROWSER 3 months ago

Hello, Recipe looks great but with the 200 mls thickened cream is it double cream, fresh cream or nestle tin cream?

Thank you :)

(1) Like - Reply
IRON LILLY
KITCHEN HAND 3 months ago

@KAAMILAH - Hi Kaamilah. Whichever cream you prefer to use base on your dietary consumption. It will not cause any affect on the recipe.

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