This one would have to be, without a doubt, my all time absolute FAVOURITE cheesecake, and more than a few friends will put in a special dessert request for this one if they’re coming for dinner!
TOBLERONE CHEESECAKE
1c chocolate biscuits crumbs (Choc Ripple Works Well)
1/4c Almond Meal
80g Butter, melted
500g Philadelphia Cream Cheese
1/2c caster sugar
200g Toblerone Milk Chocolate, melted
1/2c thickened cream
Dollop Cream
Fresh Raspberries
1. Combine biscuits, almond meal and butter, press into 20cm springform pan. Chill.
2. Beat philly and sugar with electric mixer until smooth, beat in melted Toblerone and cream till will combined
3. Pour into base and chill for 2-3 hours until set, or overnight. Serve with Dollop cream and fresh raspberries.
