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Toblerone Cheesecake

Recipe submitted by Philippa

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as gleaned from the recipe on the packet of philly cream cheese

Serves 8 to 10

Ingredients

2 cups chocolate flavoured biscuits, processed to crumbs
½ cup melted butter
2 tblsp ground almonds
2 x 250g philadelphia brand cream cheese, softened and at room temp.
2 teaspoons gelatine dissolved in
1/3 cup of boiling water
1/2 cup caster sugar
2 x 100g toblerone swiss dark or milk chocolate, melted in double boiler
1/2 cup cream

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Method

Mix breadcrumbs, almonds and butter and press into the base of a 20cm springform pan.
Chill.
Beat the cream cheese with an electric mixer until soft.
Add gelatine mixture, caster sugar, melted Toblerone and cream.
Blend until smooth.
Pour onto crumb base, and chill for 2-3 hours.
Decorate with blueberries, strawberries chocolate curls or grated chocolate and dusted with cocoa and icing sugar.

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Recipe Rating

Preparation Time: 30M

What do you think?

Amy247 January 2012

I will be making the cake the night before, will it still taste okay for the next day?

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busybee October 2010

got the recipe in hand - am going to try making it tonight for an 18th birthday party - keeping fingers crossed that it will work out - if it tastes only a tenth as good as when you make it i will be thrilled - wish me luck :)

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Remonable March 2010

OoOoOoOhHhH it's look sooo yummy........ i love chocolate sooooo much thnx philippa :)) i'll try it soon ;)

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- Philippa March 2010
  
  You're so very welcome Reem. Let me know if you make it - it's very easy to prepare & tastes extraordinary.(also have some other rather wonderful chocolate recipes on my page!! Choc Mint Fudge, Luscious Chocolate Cake ... let me know if you try any of them & what you think. ;-) And a very big welcome to Lifestyle Food - will be trying your onion fingers one day soon!
  
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Laura114 February 2010

ouhh, looking forward to trying this one out! chocolate and cheesecake just goes to well together!

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- Philippa March 2010
  
  you won't be disappointed Laura, it really is a lovely combination.
  
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Wendy53 October 2009

This is a must try for me. Thanks for the recipe - & you've changed your name!!! :)

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- Philippa Jane October 2009
  
  Thanks Wendy, I've found that a thinner biscuit base is better than a thicker one - through trial and error. Don't be tempted to make it too thick or you need a jackhammer to cut through it... lol
  
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