The perfect way to your valentine’s heart!
Have you planned your Valentine’s dinner? Do not forget about dessert – this is my Valentine’s favourite course of the evening! So, just in case your Valentines brownies were devoured before dinner time and you are thinking what else can I do to make the Valentine meal special, then try what is my husband’s favourite dessert!
This is a no brainer for Valentine’s Day dinner, I will be baking a Mars Bar cheesecake.
I created this recipe as my husband’s favourite chocolate bar is Mars Bar and his favourite dessert is cheesecake. I put the two together and created the scrummiest cheesecake you will ever eat!! I adore every mouthful!! He can never resist a second slice drizzled with cream, this dessert is heavenly.
There is something about galaxy chocolate that is so comforting so when combined with Mars Bars and cream it’s the ultimate indulgence and the most perfect dessert to bake for your Valentine.
This cheesecake is a no bake recipe, can I even call it a bake! I say yes, so let’s bake!!
400g Dark chocolate digestives (you can use plain or milk if you prefer)
150g butter melted
3 tubs mascarpone cheese
300g galaxy chocolate + extra for decorating
140g Mars Bars + extra for decorating
100ml Double cream
50g dark chocolate
1tbsp icing sugar
2 tbsp carnation caramel (optional)
Pour the digestives into a large bowl. Crush the digestives with a rolling pin into fine crumbs.
Add 150g of butter to a pan and melt.
Pour the melted butter over the crushed biscuits and mix with a wooden spoon until all the crushed biscuits have soaked up the butter. I add a few grinds of sea salt as I think it balances out the sweetness in the cheesecake perfectly. (this is optional)
In a 9 inch spring form tin add the biscuits and press down to create a form base.
In a clean bowl add 3 tubs of mascarpone and beat until combined.
Melt 300g of galaxy chocolate ( I always melt chocolate in the microwave – use short bursts and stir the chocolate to avoid the chocolate burning) Once melted, pour the chocolate into the mascarpone and whisk until the mixture is just combined.
Chop the Mars Bars into 1cm thick slices and melt ( again I use the microwave in 10 second blasts, you will see the Mars Bars growing as the caramel bubbles this is when it is ready)
Add the Mars Bars to the mascarpone mixture and whisk until combined.
Pour the mascarpone mixture over the biscuit base.
Leave the cheesecake in the fridge to set for at least 4 hours ( do not worry if you leave the cheesecake for longer)
In a saucepan add the double cream and gently heat. Take the pan off the heat and add the dark chocolate. Leave for 3 minutes and then whisk until all the chocolate is melted. If there are still solid bits of chocolate add the pan back on the hob on a gentle heat until all the chocolate is melted into a smooth chocolate ganache. Pour the chocolate ganache over the cheesecake, tilt the tin to help spread a thin layer across the top of the cheesecake. Return the cheesecake to the fridge and leave to set for 2 hours. You can leave the cheesecake overnight if you prefer.
Warm the carnation caramel in the microwave for 10 seconds and stir until smooth. Drizzle the caramel over the cheesecake and decorate with slices of Mars Bar to finish.
Serve with double cream for the perfect dessert.
Happy Valentine’s Day xxx