Toblerone Cheesecake
By Adrienne ClarkePage views: 27953
-
2 reviews
-
Difficulty Easy
-
Prep time 15 mins
-
Cooking time 2 hrs
-
Serves
16
Base
1 cup of plain chocolate biscuit crumbs
1/3 cup (80g) of melted butter
1/4 cup ground almonds (optional)
Filling
2 x 250g blocks of cream cheese
1/2 cup Chelsea Caster Sugar
2 x 100g blocks of Toblerone chocolate (melted)
1/2 cup of thickened cream
Crumb biscuits (and almonds if desired) and add the melted butter. Press into the base of a greased tin and chill.
Beat the cream cheese for 2 minutes, until smooth and add the Chelsea Caster Sugar, melted chocolate and cream. Continue to beat until just combined. Pour over the chilled base and refrigerate for 2-3 hours or overnight. For a touch of added decadence, you can grate a dark chocolate Toblerone over the top before chilling.
This Toblerone Cheesecake recipe is very easy to make, the base was very thin though so do it in a small round tin or you could double the base, but is guess it is just personal preference as I like a thick base. Also, the Toblerone is somewhat hard to melt but be careful not to over melt/ burn it!!! Enjoy it :)
OH MY GOD! Made this for a friend for her family Christmas lunch, then made it for my friends last week. It's amazing! Definitely best with grated chocolate over the top - don't skimp!
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating