Toblerone Chocolate Cheesecake Food

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-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:

• 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-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.

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.

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 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.