Toblerone Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My sons preschool teacher gave me this recipe, she tells me everyone loves it so I will be making it soon to try it out. Tiny Teddies are little biscuits (cookies) that look like bears no bigger than 2 inches.But as they get crushed in the food processor I guess any chocolate biscuit would do. Not sure of time to make or servings, will adjust when I make it. Ingredients:
1 (250 g) box tiny teddie chocolate biscuits |
125 g butter or 125 g margarine |
500 g cream cheese |
100 g melted toblerone chocolate bars |
3 teaspoons gelatin |
1/2 cup boiling water |
3/4 cup caster sugar |
1/2 cup cream |
100 g toblerone chocolate bars, chopped into little pieces (optional) |
Directions:
1. Crush tiny teddies in a food processor.
2. Place melted butter and crushed biscuits in a bowl and mix well.
3. Press biscuit mixture into a spring form tin and place in the fridge. (No need to grease the tin).
4. Beat the cream cheese in a food processor, until slightly softened.
5. Add the cream, caster sugar and melted toblerone to the cream cheese in the food processor.
6. * Add the extra toblerone chunks now.
7. Place the 1/2 cup of water in a jug with the gelatine sprinkled on top. But do not stir.
8. Place the jug in the microwave for 30 seconds.
9. Take out of microwave and stir immediately until gelatine has dissolved.
10. Pour the gelatine into the food processor.
11. Process the mixture until smooth, scraping down the sides occasionally to ensure you get all the cream cheese.
12. Place in the springform tin immediately and set in the refrigerator.
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