Snickers Please!

Not to disappoint, I posted earlier in 2011 when posting the http://www.cookiequeenkitschn.blogspot.com/2011/09/cheesecake-supremo.html that I would post my Snickers Cheesecake when I baked it again, as I had forgotten last time to take a photo of the final result.

The cheesecake is unique to how I have made a cheesecake previously, it is baked for over an hour in a bain-marie and is baked for over an hour and then rested in the oven for another hour. Quite a process but the result is amazing and well worth the effort.

My recipe was sourced from the ever faithful http://www.mybakingaddiction.com/snickers-cheesecake-and-vlog/ have a peak as she has some amazing recipes to try.

Recipe Breakdown:

Base

1 box of Digestive Biscuits (ground to crumbs)

125g Butter (room temp)

3 Tbsp Castor Sugar

½ tsp salt

Cheesecake

 2 x 250g packets of Philadelphia Cream Cheese (8 oz)

1 ¼ cup Castor Sugar

4 Large Eggs

¾ cup Thickened (Heavy) Cream

1 Tbsp Vanilla Extract

Topping

1 Snack Pack of 20 mini Snickers Bars

1/3 cup of crushed nuts (I use cashews)

1/8 – ¼ cup of caramel syrup

Preheat oven to 180’C (10 degrees under if fan forced), wrap a 9 inch (24cm) springform pan in heavy duty foil. This reduces water seeping in when using a water bath. I also took Ms Baking Addictions advice by taking the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.

First mix together the crust ingredients in a food processor and press into the bottom of your tin and about 1 inch up the sides. Bake for approximately 10 minutes and then cool completely on a wire rack before filling the case.  Begin to boil a large pot of water for the water bath.

In the bowl of your mixer, combine the sugar and cream cheese and cream together until smooth. Add eggs one at a time, fully mixing well with each addition before adding the next egg. Make sure to scrape down the bowl in between each egg. Add the cream and vanilla and mix until smooth.

Pour batter into prepared (cold) crust. Place pan (in the oven bag) into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake 45 to 60 minutes, the edges will appear to be set, but the centre will still have a slight jiggle (this will set as it cools). At this point, close the oven door, but turn the heat off, and let it rest in the cooling oven for an hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 5 hours, preferably overnight.

Slice up the snickers bars finely and top the cheesecake once out of the tin(this may require the assistance of a hot knife), sprinkle with peanuts and drizzle with the caramel syrup.

Finally slice it up for your guests and be careful not to drool onto it as they probably won’t appreciate that. Serving with vanilla icecream with assistance lessening the sweetness. A great afternoon delight for guests!