Bailey's + Toblerone Cheescake
This indulgent Toblerone cheesecake is a creamy treat that is sure to delight your taste buds. With a rich cream cheese filling studded with crunchy bits of Toblerone and a chocolate biscuit base, each bite is a delightful combination of flavors and textures. Perfect for special occasions or any time you crave a decadent dessert, this cheesecake is easy to prepare and can be enjoyed fresh or stored in the freezer for later.
— Constant Cookbook
Ingredients
- For the Filling
- 275g / 10oz Cream Cheese (Philadelphia - has to be full fat)
- 225g/ 8oz icing sugar
- 300g Toblerone Crushed (I put it into a food processer - should be crumbly and some chunks in it)
- 570ml/1pt cream
- 1-2 tblsp Tia Maria or Baileys (Optional)
- For the Base
- 1 pkt choc digestive biscuits / goldgrain (cheapest make will do)
- 2 oz hazelnuts (optional - I leave out)
- 4oz butter/margarine
Instructions
- Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins
- Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.
- One to eat and one to freeze
- this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base
- Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!
Yield
Serves 8
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