Toblerone Chocolate Cheesecake Recipes

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.

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.