Snickers Cheesecake Loaf. Chocolate, biscuity base topped with a baked cheesecake filled with chunks of snickers, a fudgey top layer all finished of with a drizzle of toffee and a scattering of peanuts.

SNICKERS CHEESECAKE LOAF

I bet the photo of my cake got your attention. 

It certainly got my attention when I saw the original inSaved by Cake a cookbook by the novelist Marian Keyes.

(make sure to keep reading, there are photos of the wee boy helping me bake the cake, at the bottom of the post)

I have probably read all of Marian Keyes books over the years, but the one thing I wasn't expecting from her was a cookbook. 

I suppose I didn't really know much about Marion, other than that I enjoyed her books and that she was an Irish author.

SAVED BY CAKE

It seems there has been a whole host of people writing cookbooks, including quite a few actors and a part of me always thinks they are just jumping on the bandwagon.

Writing a cookbook seems to be the latest fad, but after reading Marion's book I came to realise pretty quickly that this wasn't the case here.

Marion gives a very honest and at times amusing account of how she has been battling with depression and how baking helped get her through each day by giving her a focus.

She admits to starting out a novice and picking up skills as she went along, but then isn't that true for all of us? The result is a pretty impressive book filled with mouthwatering bakes.

* Chocolate, Chilli & Cardamon Tart

* No Bake Ginger and Lime Cheesecake

* Tiramisu Macaroons

* Ginger & Pineapple Pavlova

* Coconut Milk Cake

* Chocolate Baklava

Saved by Cake 
by Marian Keyes

Format: Hardback

Pages: 232

Publisher: Michael Joseph

Date of Publication: 16 Feb 2012

ISBN: 978-0718158897

CAKE TWEAKS

The original cake recipe used milk chocolate digestives, but I prefer dark chocolate digestives, so I used them instead.

The original cake  It also used ricotta. I forgot to buy ricotta, so I substituted it with Philadelphia soft cheese. 

I also re-wrote the instructions in my own words as Marian's instructions had a lot of chat, which was lovely, but I wanted to give you the bare bones of the recipe. 

I can tell you it really is a blokes cake. 

My husband thought it was great, but while I enjoyed it, I would have preferred a simpler cake. 

CHOCOLATE FUDGE PUDDING

I've also made Marian's Chocolate Fudge Pudding, which is self-saucing.

Unfortunately I left it in the oven after I had turned the heat off, as I had no room to put it anywhere, so the sauce sank in, but I can tell you it was still really delicious. 

I served it with custard, mmmmmmm.

LITTLE HELPER

As you can see the wee boy helped me to make the Cheesecake Loaf. 

He loves to get into the kitchen and help.

Cooking not so much but he loves to bake.

MORE LOAF CAKES TO TRY

Here are a few more loaf cakes for you to try:

•  Blueberry Loaf Cake with Lime Drizzle - Tinned Tomatoes
• Caramel Apple Loaf Cake - The Caked Crusader
• Sticky Apple and Gingerbread Loaf with Pecans - Katiecakes
• Dulce de Leche - Nutella Swirl Loaf Cake - Just Putszing Around the Kitchen
• Jaffa Drizzle Sponge Cake - Tinned Tomatoes

print recipe

Blokey Snickers Cheesecake Loaf

Written by Jacqueline Meldrum

Recipe taken from from Saved By Cake by Marian Keyes with kind permission.

May 01, 2012

Chocolate, biscuity base topped with a baked cheesecake filled with chunks of snickers, a fudgey top layer all finished of with a drizzle of toffee and a scattering of peanuts.

Ingredients

• 150g dark chocolate digestive biscuits
• 50g salted peanuts
• 75g butter
• 250g mascarpone cheese
• 250g philadelphia or any soft cheese
• 100g caster sugar
• 2 large eggs
• 200ml sour cream
• 4 snickers bars, chopped into chunks
• enough toffee sauce from a squeezy bottle to drizzle over the cake
• a generous handful of salted peanuts

Instructions

1. Preheat the oven to 170c fan/190c/325f/gas mark 3.

2. Line a 1kg loaf tin with baking paper, I use inserts, they are much quicker.

3. In a food processor, whizz the biscuits and peanuts until they are crumbs, you can leave it a little rougher with some chunks remaining.

4. Melt the butter and stir it through the biscuit crumbs. Pour into your loaf tin and press down firmly, then pop in the oven for 15 minutes. Leave to cool then pop in the fridge until you need it, or overnight.

5. Before you make your filling, you will need to heat the oven again to the same temperature you used for the base.

6. Whip together the mascarpone, sour cream and philadelphia with a wooden spoon, then add the sugar and eggs. Keep whipping until it is well combined and smooth. Add the chunks of snickers and mix in.

7. Pour the mixture on top of the biscuit base and bake for an hour and a half. Turn the oven off, but leave the cake in. A fudgey topping with develop. Don't worry about how long it needs left in the oven, just take it out when you see the top has browned a little.

8. Leave the cake to cool in the tin, then lift it out carefully and pop it in the fridge until you are ready to serve it. 

9. Before serving, drizzle the cake with toffee sauce and a scattering of peanuts.

Details

Total time: 2 hours
Yield: 1 loaf cake

 

Disclosure Statement: I received the cookbook and for review. I was not required to write a positive review. The opinions I have expressed are my own.