Baileys Toblerone Cheescake Recipes

Steps:

• Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).
• Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.
• Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.
• Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.
• Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.
• Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
• To serve cheesecake, decorate with prepared chocolate curls.
• CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.

Steps:

• Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins
• Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.
• One to eat and one to freeze
• this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base
• Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!