As part of our regular Scoff Club, I made a ‘Blokey Snickers Cheesecake Loaf’ from Saved by Cake by Marian Keyes. This is one of my favourite recipe books, as it is honest and fresh – while it details her battle with depression and how baking helped her through it all.
I can understand the link, as I myself find baking very therapeutic. In fact, I was feeling a bit down this weekend and immediately, all I wanted to do was bake. The fact that I didn’t have the required ingredients is a whole ‘nother story, so I just sat on the couch feeling sorry for myself.
Anyway, I digress.. This was one of the recipes that always caught my eye – it’s a rugged, badass cheesecake that looks amazing, and I just needed to try it for myself.
Here’s the recipe, courtesy of Marian Keyes..
150g Milk chocolate digestive biscuits
50g Salted peanuts
250g Mascarpone cheese
250g Ricotta cheese
200g Caster sugar
200ml Sour Cream
4 Snickers bars, chopped into chunks
Toffee sauce (the one out of a squeezy bottle)
Handful of salted peanuts
1. Preheat the oven to 170°C. Line a 1kg loaf tin with greaseproof or baking paper.
2. In a food processor whizz up the biscuits and peanuts. If you don’t have a food processor, you could just pop them into a Ziploc bag and use a rolling pin to smash them up. Don’t blitz this mixture too much, as it must look rough and rugged – plus, if you keep blitzing, you will make something like peanut butter which is a total fail. You should still be able to see parts of the peanuts.
3. Melt the butter in the microwave and stir into the biscuit mix. Mix it really well, and even when you think you’ve mixed it enough, mix it some more. Tip this into the lined loaf tin and flatten it out. I used the based of a glass to press it down. Bake the base for 15 minutes, then take it out of the oven and allow it to cool. Once it’s cooled for a bit, throw it in the fridge to set for a few hours.
4. For the filling, you need to preheat the oven to 170°C again. In a mixing bowl, beat the 2 cheeses together with an electric mixer. Add in the sugar and eggs and beat well. Pour in the sour cream and throw the snickers pieces in, then mix it all together.
5. Pour the mixture into the tin on top of the biscuit base and bake for an hour and a half.
6. You may look through the oven and find it is looking super dark and fudgey – apparently this is what it’s mean to do – so don’t have a panic attack like I did. Also, I found my Snickers bars bubbled up and melted over out of the tin and into the oven causing what seemed like someone threw a smoke bomb into our apartment, Call of Duty style. Keep smoke mask handy at all times.
7. After the hour and a half, turn the oven off and leave the cake sitting in the heat of the oven for ages, don’t open the door, don’t take it out. Leave it as long as you possibly can. I was tired, went to bed and took it out the next morning, but I’m sure an hour or two would have sufficed.
8. Leave the cake to cool for a while then refrigerate overnight – again it helps the cake set properly, and you will definitely be glad you did this!
9. I surprisingly found it easy enough to remove the loaf from the tin just by holding onto the baking paper, and I found the tin slid off nicely. Whew. Serve with the toffee sauce drizzled all over the top and throw some of the peanuts over it too. I couldn’t find toffee sauce ANYWHERE (perhaps it’s more of a Brit thing) so I used Caramel squeezy sauce (I figured toffee is pretty close to caramel anyway) and it seemed to work well. I suppose, if you’re an overachiever, you could just make your own toffee sauce, but I’ll leave that up to you.
For service, I wanted it to look as rustic as possible so I popped the loaf onto my big wooden chopping board and decorated in a careless manner. I love the way it looked. SUCCESS! It was also rather delicious. It’s not overly sweet (which I was worried it would be), but it seems the cheeses really balanced out the sweetness of the Snickers bars and caramel sauce.
You’re welcome! ;)