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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This recipe came from a packet of cream cheese. With ground almonds in the base and 200g of Toblerone, this cheesecake is great! We like a thicker crust, so next time I make it I'll start with 1 1/2 cups of biscuit crumbs, and see how we go from there. Cooking time is refrigeration time. Ingredients:
1 cup plain chocolate biscuit, crumbs |
80 g butter, melted |
1/4 cup ground almonds |
2 (250 g) packages cream cheese, softened |
1/2 cup caster sugar |
200 g toblerone chocolate bars or 200 g dark toblerone chocolate bar, melted |
1/2 cup thickened cream |
Directions:
1. Combine biscuit crumbs, butter and almonds and press into the base of a lightly greased 22 cm spring form pan.
2. Chill.
3. Beat cream cheese for 2 minutes or until smooth.
4. Add sugar, melted chocolate & cream and continue beating until well combined.
5. Pour onto the the crumb base and refrigerate for 2-3 hours until set (or overnight if you like).
6. Serve topped with Toblerone shavings.
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