TOBLERONE CHEESECAKE
Follow my step-by-step recipe for this easy cheesecake âÃÂàa delicious dessert for all occasions
Provided by garyirving
Time 30m
Yield Serves 8
Number Of Ingredients 7
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.
NO-BAKE TOBLERONE CHEESECAKE
Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)
Provided by Swan Valley Tammi
Categories Cheesecake
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
- Beat cream cheese, peanut butter and sugar on medium speed until well blended.
- Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
- Spoon over crust, and refrigerate 3 hours.
- Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
- Pour glaze over cake and refrigerate until ready to serve.
Nutrition Facts : Calories 397.4, Fat 31.3, SaturatedFat 14.8, Cholesterol 56.1, Sodium 268.9, Carbohydrate 24.7, Fiber 1.3, Sugar 22.1, Protein 8
TOBLERONE CHEESECAKE
Make and share this Toblerone Cheesecake recipe from Food.com.
Provided by mortarandpestle
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Process biscuits in a food processor until crumbs - should be about 1 cup.
- Combine crumbs with butter and press lightly into the base of greased springform tin (22cm).
- Chill in fridge.
- Beat cream cheese with a mixer for 2 minutes until smooth & spft.
- Add sugar, melted Toblerone & cream - beat until well combined.
- Pour onto prepared base & refridgerate 2-3 hours.
- Garnish with grated Toblerone.
Nutrition Facts : Calories 292.6, Fat 23.9, SaturatedFat 13.6, Cholesterol 70.7, Sodium 251.4, Carbohydrate 17.6, Fiber 0.3, Sugar 12.6, Protein 3.4
BAILEYS AND TOBLERONE CHEESECAKE
This amazing cheesecake has a smooth and creamy texture which is truly "to die for". The combination of chocolate-nougat flavour from the Toblerone and Irish cream from the Bailey's is totally irresistible. Perfect for any dinner party!
Provided by Brittney_B
Categories Cheesecake
Time 46m
Yield 14 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 521.6, Fat 37.7, SaturatedFat 21.8, Cholesterol 143, Sodium 336.8, Carbohydrate 35.9, Fiber 0.7, Sugar 25.3, Protein 8.2
TOBLERONE CHEESECAKE
Toblerone is a delicious chocolate candy bar made in Switzerland. It is made of Swiss chocolate, honey and almond nougat. The chocolate bars can usually be found at your local supermarket on the candy aisle, or at gourmet candy stores. Toblerone is available in both milk and dark chocolate bars. This is a delicious no bake recipe I found on the net. Cook time is chill time.
Provided by BirdyBaker
Categories Cheesecake
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 1/3 cup of butter.
- Crush chocolate biscuits into crumbs.
- Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
- Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
- Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
- Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
- Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
- Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
- Tip:.
- The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.
Nutrition Facts : Calories 438.5, Fat 36.1, SaturatedFat 22.1, Cholesterol 105.9, Sodium 272.3, Carbohydrate 24.7, Fiber 0.5, Sugar 16.8, Protein 6
TOBLERONE-TOPPED CARAMEL CHEESECAKE
Easy and decadent, this creamy caramel cheesecake with a chocolate cookie crust and chopped chocolate topping is sure to be a hit for any event.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
Nutrition Facts : Calories 407 calories, Carbohydrate 36.9 g, Cholesterol 129.6 mg, Fat 27.6 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 407.6 mg, Sugar 21.1 g
TOBLERONE-TOPPED CARAMEL CHEESECAKE
What a fantastic cheesecake!! I love chessescake and I must say this is one of my favorites - Enjoy!!
Provided by Chef mariajane
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each one until just blended. Pour over crust.
- Bake 40-45 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
TOBLERONE CHOCOLATE CHEESECAKE
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.
Provided by Aussie mum 2_2
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 569.5, Fat 41.7, SaturatedFat 24.8, Cholesterol 112.7, Sodium 463.7, Carbohydrate 43.6, Fiber 1.1, Sugar 28.2, Protein 8.1
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