Thursday, 7 August 2014

Snickers Cheesecake

When I was little, we had a small shop nearby, where you could have bought a delicious cheesecake called 'snickers'. We used to buy it every weekend and devour it very quickly :) But the shop was closed and the cheesecake disappeared. We couldn't have found it anywhere (well, definitely not same tasty). Now, a good few years later I thought that it would be wonderful to prepare it on my own, especially that I have some snickers fans here. And so I did prepare it, with a little help of KwestiaSmaku.
It is definitely worth trying! I do recommend. Half of it disappeared during the first hour of its existence, hihi :) 

  • This cheesecake needs to be prepared a day earlier as it needs to stiffen in the fridge.
  • Some ingredients must be in a room temperature.
  • It is good to buy unsalted peanuts - You can control how salty Your cheesecake will be.


  • 350-400g of cocoa biscuits 
  • 50-100g of melted margarine or butter
  • 2 tablespoons of baking cocoa

Cheesecake (all the ingredients need to be in a room temperature):
  • 1kg of cheesecake
  • 150-200 g of sugar
  • 3 tablespoons of potato flour or powdered vanilla custard (budyn)
  • 5 eggs
  • 125ml 36% cream
  • 3 teaspoons of vanilla extract

  • 2 tins of fudge
  • 350g of peanuts (unsalted)
  • some salt (3-5 pinches)
  • optionally - few snickers bars cut into small pieces



  1. Crush the biscuits into very small pieces, for example using a blender's cube cutter (biscuits might be crushed into 'sand').
  2. Add cocoa, stir, add melted butter, stir again, precisely. You can check with a spoon or a hand if the biscuits are sticky enough, it can't be dry and powdery.
  3. Take a baking pan, put baking paper all over it, add biscuits, distribute all over the pan and knead with a hand or a tumbler.
  1. Start preheating the oven to 175C.
  2. Remember that all the cheesecake ingredients need to be in a room temperature.
  3. Take a mixer and its bowl, put cheese, sugar and flour inside, mix on a low/middle rotation only till the mixture gets smooth (not longer than 2 minutes).
  4. Add eggs, one after another, mixing after each of them for a few seconds.
  5. Add 36% cream and vanilla extract and mix on a low rotation only till it links.
  6. Pour the mixture into previously prepared rectangular pan with biscuits bottom.
  7. Put in the oven and bake for 15 minutes in 175C. After that time, decrease the temperature to 120C and bake for another 1 hour and 30 minutes, till the cheesecake stiffens (it might still be a little jelly-like in the middle, it is okay, it will stiffen in the fridge).
  8. After that time, turn off the oven and cool down the cheesecake in a slightly opened oven.
  9. When cooled down completely, put in the fridge for a few hours (most preferably - for the entire night).
  1. Take a non-stick pot, pour both tins of fudge inside, turn on a low heat. Stir, adding peanuts. 
  2. Add salt - one pinch, taste, another - as much as you prefer. Note that after a while the taste will slightly change as the salt will completely dissolve and mix with fudge, changing its taste.
  3. Turn off the heat. 
  4. Cool the mixture down a little bit, stiring all the time.
  5. Take the cake out of the fridge, distribute the fudge with peanuts all over the cake.
  6. Store in the fridge.
  7. Bon Appetit :)

1 comment:

  1. Yummy this is simply delicious, thanks for posting this up.