This cheesecake is just a basic cheesecake but with lots of Toblerone in it. It's no-cook and best made the day before.
100g plain biscuit crumbs
4 tablespoons sugar
60g butter or margarine, melted
1 sachet (7g) gelatine
60ml cold water
250g cream cheese, softened
1 cup (250ml) thickened cream, whipped
2 Toblerones (total 200g), chopped up
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Directions Preparation:30min › Extra time:2hours chilling › Ready in:2hours30min
Combine biscuit crumbs, 4 tbsp sugar and melted butter; press onto the bottom of a 23cm springform pan.
Soften the gelatine in cold water and stir over low heat until dissolved. Combine softened cream cheese and 100g sugar; mixing at medium speed with an electric mixer until well blended. Add to the gelatine mixture. Chill until slightly thickened.
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 Toblerone over the top before serving.