Toblerone Cheesecake Delicious and Easy Recipes


Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base and its No Bake

Biscuit Base
·        300g Digestives/Graham Crackers
·        150g Butter, Melted

Cheesecake Filling
·        225g Milk Chocolate
·        500g Full Fat Cream Cheese
·        125g Icing Sugar
·        1tsp Vanilla Extract
·        300ml Double Cream
·        200g - 300g Toblerone, Chopped

·        Melted Chocolate
·        Whipped Cream (150 ml double cream + 2 tbsp icing sugar) 
·        Toblerone

1. To Make the Biscuit Base – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2. For the Cheesecake Filling – Melt the Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
3. With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth – pour in the melted double chocolate and beat till smooth. Pour in the liquid double cream and continue to Whip the Mixture until it is starting to thicken a lot like a Mousse does!
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Full Recipe: Click Here


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