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Bar One Cheesecake |

Bar One Cheesecake

The beautiful marble effect that this creamy, smooth and tangy cheesecake has is undeniably unforgettable. This cake is definitely not low in calories, but every mouthful is worth it!

What you need

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

The process

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.)


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6 Responses to “Bar One Cheesecake”

  1. Lizelle says:

    Hi Graham,

    Two questions: Should the 6 bar ones be the normal sized ones, or those small ones? And the double thick cream, should it be beaten to stiff before folding in, or is it thick enough already?

    • Graham says:

      Hi Lizelle, the bar ones are the regular size, had one on my desk yesterday and it’;s about 10 – 12 cm long or so, cannot remember how many grams. Double cream should be thick enough but can be beaten to stiff. (basically if you have to spoon it out, it’s perfect, if it pours beat it) Have a fabulous time G

  2. Lana Lynn says:

    Hi Graham

    Must it be vanilla extract? Is vanilla essence not suitable for this one?

    Thanks

  3. rasheeda says:

    sounds lovely graham but it does seem quite difficult.

    • Graham says:

      Hi rasheeda, It looks that way but it is more a time thing…, really not complicated though. Go on give it a try you really won’t regret it. Have a delicious weekend G

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