Toblerone Cheesecake Food

TOBLERONE CHEESECAKE

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.

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:

• 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.

NO-BAKE TOBLERONE CHEESECAKE

Steps:

• Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
• Beat cream cheese, peanut butter and sugar on medium speed until well blended.
• Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
• Spoon over crust, and refrigerate 3 hours.
• Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
• Pour glaze over cake and refrigerate until ready to serve.

GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE

Steps:

• Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
• Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
• In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
• Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
• For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
• Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
• Pour the chocolate cheese mixture over the base and smoothe over the top.
• Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
• Refrigerate the cheesecake for 4 hours or overnight.
• Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).

TOBLERONE-TOPPED CARAMEL CHEESECAKE

Steps:

• Heat oven to 350°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, one at a time, mixing on low speed after each one until just blended. Pour over crust.
• Bake 40-45 minutes or until center 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.

SHORTBREAD & TOBLERONE CHEESECAKE

Steps:

• Neatly arrange a cupcake tray with cupcake liners.
• For the base of the cheesecake, take the shortbread and put it through a food processor and make the biscuits into crumbs.
• Take a tablespoon and lay the crumbs neatly and firmly on the cupcake liners. Set them aside.
• In the meantime, heat up the oven to 275 degree Fahrenheit.
• Take a mixer and add the cream cheese and soften it.
• Slowly add in the sugar and the vanilla extract and mix thoroughly. (You can add more sugar than I listed, I don't like my cheesecake to be too sweet).
• Add in the eggs and mix again.
• Repeat with the sour cream.
• Chop up each Toblerone peak into 4 pieces and slowly add into the rest of the batter.
• Once thoroughly mixed, slowly scoop out the batter and fill up the cupcake tray, by loading them up on top of the shortbread base.
• Bake in the oven for 35 minutes. Refrigerate overnight and enjoy!
• The cheesecake mixture makes 15 cupcakes, since I had a cupcake tray that fits only 12, I had some batter left over. The next day, I made a different base, I added some pretzel with the shortbread, and that turned out yummy too!