Toblerone Cheesecake

toblerone cheesecake (1 of 1)

This cake is total decadence but it is oh so worth it. My mum gave the recipe to me a few years back and its been a dinner party favourite ever since!

My food philosophy is all about balance, I don’t believe we should deprive ourselves of anything unless there are intolerance’s and I love nothing more than indulging yummy Christmas treats and this one is always a huge favourite

This cake isn’t specifically a christmas cake and works amazing for any birthday or special occasion cake too. for some reason Toblerone reminds me of christmas so I tend to make this cake every christmas, Its such an easy cake to make and it can be easily made the day before too to save you time on dinner party preparations. This cake 100% falls into the “Cravings” part of my philosophy but it is well worth it and a guaranteed huge hit every time

What you’ll need

1 250g packet of biscuits (I use a mix of marie or choc ripple biscuits but you can really use any type you like, the choc make the cake a lot richer)
80 grams of butter, softened
1/4 cup almond meal
500 grams Philadelphia cream cheese softened
1/2 cup caster sugar
200 grams Toblerone softened
1/2 cup thickened cream
Mini Toblerones or chocolate shavings to top

How to

– In a food processor combine the biscuits, butter and almond meal and process until were crumbs form
– Press biscuit mix into a greased spring form cake tin and chill in the fridge
– While base is chilling mix cream cheese and sugar together in food processor until smooth
– Add Toblerone and cream and continue to process until mixture is fully combined
– Pour into cake tin on top of the chilled base and smooth out the top
– Cover with cling film and return to the fridge for at least 4 hours
– Top with mini Toblerones or chocolate shavings just before serving and enjoy!

toblerone cheesecake 1 (1 of 1)

 

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