Toblerone Cheesecake
Lovely and rich
Difficulty Level: easy
Ingredients
- 1 cup chocolate biscuit crumbs
- 2 tablespoons butter, melted
- 500g cream cheese, softened
- 2 tablespoons gelatine
- 1/3 cup boiling water
- 3/4 cup caster sugar
- 100g Toblerone (or similar chocolate bar), melted
- 1/2 cup cream
Instructions
Combine the chocolate biscuit crumbs with the melted butter.
Press biscuit mixture into the bottom of a 22cm/ 9in springform cheesecake pan.
Refrigerate cheesecake base while you prepare the cheesecake filling.
Beat (with an electric mixer, if possible) the cream cheese until it is soft and free from lumps.
In a separate small bowl, dissolve the gelatine in boiling water.
Allow to cool slightly.
Add dissolved gelatine to cream cheese.
Mix well.
Add caster sugar, Toblerone and the half cup of cream to the cheese mixture.
Continue mixing (with electric mixer, if possible) until all ingredients are well combined and smooth.
Pour the cream cheese mixture into the chilled chocolate biscuit base.
Refrigerate for at least 4 hours to allow cheesecake to set (but refrigerating overnight is best).
Serve each slice with a dollop of cream and a few chocolate shavings.
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