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Toblerone Cheesecake

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


  • 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


  • 1.

    Mix breadcrumbs, almonds and butter and press into the base of a 20cm springform pan.

  • 2.


  • 3.

    Beat the cream cheese with an electric mixer until soft.

  • 4.

    Add gelatine mixture, caster sugar, melted Toblerone and cream.

  • 5.

    Blend until smooth.

  • 6.

    Pour onto crumb base, and chill for 2-3 hours.

  • 7.

    Decorate with blueberries, strawberries chocolate curls or grated chocolate and dusted with cocoa and icing sugar.

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Posted by Philippa WightmanReport
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
Posted by RemonableReport
OoOoOoOhHhH it's look sooo yummy........ i love chocolate sooooo much

thnx philippa :)) i'll try it soon ;)
Posted by Philippa WightmanReport
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!
Posted by Philippa WightmanReport
you won't be disappointed Laura, it really is a lovely combination.
Posted by Amy247Report
I will be making the cake the night before, will it still taste okay for the next day?