Toblerone Chocolate Cheesecake Recipes

TOBLERONE CHEESECAKE

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.

TOBLERONE CHEESECAKE!

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!

TOBLERONE-TOPPED CARAMEL CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

TOBLERONE CHEESECAKE

Steps:

• Process biscuits in a food processor until crumbs - should be about 1 cup.
• Combine crumbs with butter and press lightly into the base of greased springform tin (22cm).
• Chill in fridge.
• Beat cream cheese with a mixer for 2 minutes until smooth & spft.
• Add sugar, melted Toblerone & cream - beat until well combined.
• Pour onto prepared base & refridgerate 2-3 hours.
• Garnish with grated Toblerone.

TOBLERONE CHOCOLATE CHEESECAKE

Steps:

• Crush tiny teddies in a food processor.
• Place melted butter and crushed biscuits in a bowl and mix well.
• Press biscuit mixture into a spring form tin and place in the fridge. (No need to grease the tin).
• Beat the cream cheese in a food processor, until slightly softened.
• Add the cream, caster sugar and melted toblerone to the cream cheese in the food processor.
• * Add the extra toblerone chunks now.
• Place the 1/2 cup of water in a jug with the gelatine sprinkled on top. But do not stir.
• Place the jug in the microwave for 30 seconds.
• Take out of microwave and stir immediately until gelatine has dissolved.
• Pour the gelatine into the food processor.
• Process the mixture until smooth, scraping down the sides occasionally to ensure you get all the cream cheese.
• Place in the springform tin immediately and set in the refrigerator.