Serves 12
Ingredients
200g digestive biscuits, finely crushed
90g unsalted butter melted
300g philadelphia cream cheese
300ml double cream (lightly whipped)
200g toblerone, melted (plus one extra bar for decorating)
Instructions
✔️Lightly grease a 8inch springform cake tin or a mousse ring with butter. Put the crushed biscuits in a bowl and add the melted butter. Mix till combined. ✔️Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake.
✔️Melt the 200g of toblerone chocolate over a bain-marie (water bath) or double boiler
In another bowl mix philadelaphia cheese until its smooth. Pour the melted chocolate into the creamcheese.
✔️Mix till combined.
✔️Pour in the lightly whipped cream and fold in gently until well combined.
✔️Pour the mixture into the prepared biscuit base.
✔️Spread the mixture evenly over the biscuit base with a palette knife.
I am a bit of a perfectionist so I do pay more attention at this stage. ✔️Just by spending a couple of more minutes smoothing out the surface, it will make a lot of difference to the look of your end result. When you think the top is smooth and even refrigerate for at least 5 hours, ideally over night.
✔️De-mould the cheesecake.
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