Toblerone Cheesecake
Ingredients
- 250 g digestive biscuits
- 100 g butter
- 500 g cream cheese
- 4 tbsp caster sugar
- 100 ml thickened cream whipped to stiff peaks
- 400 g Toblerone bar melted
- 1 extra Toblerone bar for decoration
- Whipped cream
Instructions
- In a food processor pulse biscuits until they form fine breadcrumbs, add to a bowl and pour in the melted butter. Stir together and the pour into the bottom of your cheesecake tin. Push down with the back of your spoon firmly so it forms the base.
- Place 400g of the Toblerone into a bowl over a pan of simmering water. Making sure there is only a small amount of water in the pan so that it does not touch the bowl. While the chocolate is melting beat the cream cheese until soft, add the whipped cream and sugar and 2/3 of melted Toblerone and fold together.
- Pour over your biscuit base and smooth down so it has a nice flat surface. Gently pour over the remaining melted Toblerone and using a palette knife smooth over so you have a really thin layer on top. Leave in the fridge to chill preferably overnight or at least 4 hours.
- Decorate with whipped cream and an extra chunk of Toblerone on top.