Baileys And Toblerone Cheesecake Recipes

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TOBLERONE CHEESECAKE!



Toblerone Cheesecake! image

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

300 g Digestives
150 g Unsalted Butter ((melted))
200 g Toblerone ((melted))
500 g Full-Fat Cream Cheese
125 g Icing Sugar
1 tsp Vanilla Extract
300 ml Double Cream
200-300 g Toblerone ((chopped))
150 ml Double Cream
2 tbsp Icing Sugar
50 g Milk Chocolate ((melted))
Toblerone Pieces
Sprinkles

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



Baileys and Toblerone Cheesecake image

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

250 g plain sweet biscuits (I used arnott's arrowroots)
150 g butter, melted
200 g white chocolate
500 g cream cheese
1/3 cup caster sugar
4 eggs, lightly beaten
300 g sour cream
3/4 cup Baileys Irish Cream
200 g Toblerone chocolate bars, chopped coarsely
100 g milk chocolate, extra (to make chocolate curls)
1 teaspoon oil, extra (to make chocolate curls)

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

BAILEY'S + TOBLERONE CHEESCAKE



Bailey's + Toblerone Cheescake image

A rich and creamy indulgent dessert. Naughty but very nice. Very impressive for a dinner party

Provided by frogstar

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins
  • Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.
  • One to eat and one to freeze
  • this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base
  • Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!

TOBLERONE CHEESECAKE



Toblerone Cheesecake image

Toblerone is a delicious chocolate candy bar made in Switzerland. It is made of Swiss chocolate, honey and almond nougat. The chocolate bars can usually be found at your local supermarket on the candy aisle, or at gourmet candy stores. Toblerone is available in both milk and dark chocolate bars. This is a delicious no bake recipe I found on the net. Cook time is chill time.

Provided by BirdyBaker

Categories     Cheesecake

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup plain chocolate biscuit, crushed (chocolate wafer cookies)
1/3 cup unsalted butter, melted
500 g cream cheese, softened (two 8 oz. packages)
1/2 cup sugar
1/2 cup thickened cream or 1/2 cup heavy cream
200 g Toblerone chocolate bars, melted (approximately 8 ounces milk or dark chocolate)
extra Toblerone chocolate bar, grated (milk or dark chocolate)
confectioners' sugar

Steps:

  • Melt the 1/3 cup of butter.
  • Crush chocolate biscuits into crumbs.
  • Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
  • Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
  • Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
  • Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
  • Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
  • Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
  • Tip:.
  • The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.

Nutrition Facts : Calories 438.5, Fat 36.1, SaturatedFat 22.1, Cholesterol 105.9, Sodium 272.3, Carbohydrate 24.7, Fiber 0.5, Sugar 16.8, Protein 6

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