Toblerone® cheesecake

    Toblerone® cheesecake

    480saves
    4hr30min


    45 people made this

    About this recipe: A friend has a wee bit of a thing for Toblerone® and it's been a bit of an on running joke since!! A really tasty cake, ideally made the day before. Once it's prepared - it goes in the fridge and requires no more thinking till your ready to eat it.

    julmagic County Limerick, Ireland

    Ingredients
    Serves: 12 

    • 100g digestive biscuit crumbs
    • 4 tablespoons granulated sugar
    • 55g butter or margarine, melted
    • 1/2 sachet unflavoured gelatine
    • 30ml cold water
    • 225g Philadelphia® cream cheese foil pack, softened
    • 1 teaspoon vanilla extract
    • 100g granulated sugar
    • 250ml double cream, whipped
    • 2 bars Toblerone®, chopped up

    Method
    Prep:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Combine digestive biscuit crumbs, 4 tablespoons sugar and 55g melted butter; press onto the bottom of a 23cm (9 in) springform cake tin.
    2. Soften unflavoured gelatine in cold water, and stir over low heat until dissolved. Combine softened cream cheese, vanilla extract and 100g sugar; mixing at medium speed with an electric mixer until well blended. Add to the gelatine mixture. Chill until slightly thickened.
    3. Whip cream until soft peaks form. Fold into chilled cream cheese mixture along with 2/3 of the chopped Toblerone®. Pour over the digestive base and chill until firm. Sprinkle remainder of chopped Toblerone® over the top before serving.

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    Reviews (14)

    julmagic
    14

    Made it vegetarian. I left out the gelatine and increased the cheese to 400g. worked a treat. & kept my Veggie friends guilt free - 28 Jul 2010

    by
    7

    Altered ingredient amounts. Did not put sugar in the digestive base and only 80grms of sugar in with cheese plenty sweet enough. This is a lovely recipe. - 25 Feb 2011

    5

    made this for my girls - they're very picky, can be a challenge to find something they will both eat - and they loved it, as did the rest of us! I made it without the gelatine, using 'light' soft cheese and 'light' double cream, added 2 tablespoons of icing sugar to the mix before chilling overnight. Also used this recipe for a base to make an Oreo cheesecake and have a Mars Bar cheesecake in the fridge at the moment...waiting to be demolished this evening - 29 Mar 2011

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