TOBLERONE CHEESECAKE!
Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base - and its No-Bake!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 13
Steps:
- 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 an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
- Melt the 200g Toblerone 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.
- With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
- Pour in the melted Toblerone 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!
- Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
- Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!
Nutrition Facts : Calories 512 kcal, Carbohydrate 37 g, Protein 4 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 106 mg, Sodium 232 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
BAILEYS AND TOBLERONE CHEESECAKE
This amazing cheesecake has a smooth and creamy texture which is truly "to die for". The combination of chocolate-nougat flavour from the Toblerone and Irish cream from the Bailey's is totally irresistible. Perfect for any dinner party!
Provided by Brittney_B
Categories Cheesecake
Time 46m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).
- Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.
- Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.
- Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.
- Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.
- Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
- To serve cheesecake, decorate with prepared chocolate curls.
- CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.
Nutrition Facts : Calories 521.6, Fat 37.7, SaturatedFat 21.8, Cholesterol 143, Sodium 336.8, Carbohydrate 35.9, Fiber 0.7, Sugar 25.3, Protein 8.2
TOBLERONE CHEESECAKE
Follow my step-by-step recipe for this easy cheesecake âÃÂàa delicious dessert for all occasions
Provided by garyirving
Time 30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
- Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
- Melt the Toblerone in a bowl over a pot of simmering water.
- Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
- Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
- Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
- Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.
BAILEYS CHEESECAKE
Light, creamy baileys cheesecake with a chocolate digestive base
Provided by jamesblakely
Time 2h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt the butter slowly over a low heat in a medium pan
- Meanwhile crush the biscuits in a large bowl using a rolling pin
- When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
- Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
- Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
- Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
- Add the whipped cream and fold into the mixture until smooth.
- Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
- Allow to set for an hour in the fridge
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