July 30th is Cheesecake Day, celebrating one of my favourite types of cake. I love the dense mouthfeel of cheesecake and its palate-sticking fudgyness. There are two main kinds: the classic ‘New York’ baked, which I love, and the unbaked sort, more like a fridge cake. This recipe, using a Mars bar, requires some cooking but is set using gelatine.
Mars bars have a sexy reputation but can be overly sweet. In this cake, however, the chocolate is deliciously gooey.