Toblerone cheesecake: This decadent cheesecake by Philadelphia will take centre-stage at your dessert table.
125g plain chocolate biscuits
1/4 cup ground almonds
80g butter, melted
500g Philadelphia cream cheese, softened
1/2 cup caster sugar
200g Toblerone chocolate, (see notes) melted
1/2 cup thickened cream
200g Toblerone chocolate, extra, grated
Method Toblerone cheesecake
1) Process biscuits in food processor until they resemble fine breadcrumbs. Add almonds and butter. Process a further 10 seconds to combine. Press biscuit crumbs into the base of a lightly greased 20cm springform pan. Refrigerate 20 minutes.
2) Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth. Add melted chocolate and cream. Mix till well combined.
3) Spoon mixture over crumb base and level top with a spatula. Refrigerate 3 hours or overnight. To serve, top cheesecake with grated chocolate.
Notes: You can use milk or dark Toblerone for this recipe.
Photography by Mark O’Meara