Toblerone Cheesecake
125 ml boiling water
1 tbsp gelatine powder
250 gm chocolate biscuits
125 gm unsalted butter, melted
180 gm sugar
1 tbsp fresh lemon juice
250 gm soft cream cheese, at room temp.
60 ml Frangelico
60 ml Bailey?s Irish Cream
1 tbsp honey
300 ml cream
50 gm Toblerone, crumbled
1 tbsp gelatine powder
250 gm chocolate biscuits
125 gm unsalted butter, melted
180 gm sugar
1 tbsp fresh lemon juice
250 gm soft cream cheese, at room temp.
60 ml Frangelico
60 ml Bailey?s Irish Cream
1 tbsp honey
300 ml cream
50 gm Toblerone, crumbled
Sprinkle gelatine over water. Stir to dissolve and then set aside to cool.
Crush biscuits finely in a processor. Transfer to a large bowl, together with butter and mix well. Then firmly press into a springform cake tin. Refrigerate for about 45 mins to set. Clean out the processor bowl and lightly combine sugar and lemon juice. Add cream cheese and whiz up. Then add cooled gelatine mix, Frangelico, Bailey?s Irish Cream, honey and cream. Blend until well combined. Add Toblerone and lightly pulse. Then pour the mixture over the base and refrigerate for at least 3 hours to set.
Crush biscuits finely in a processor. Transfer to a large bowl, together with butter and mix well. Then firmly press into a springform cake tin. Refrigerate for about 45 mins to set. Clean out the processor bowl and lightly combine sugar and lemon juice. Add cream cheese and whiz up. Then add cooled gelatine mix, Frangelico, Bailey?s Irish Cream, honey and cream. Blend until well combined. Add Toblerone and lightly pulse. Then pour the mixture over the base and refrigerate for at least 3 hours to set.