Toblerone Cherry Cheesecake
- 1 packet Choc Ripple biscuits
- 1/4 cup almond meal
- 2/3 cup butter, melted
- 500 gr cream cheese, softened
- 3 tsp gelatine
- 1/2 cup hot water
- 3/4 cup caster sugar
- 1 cup cream
- 400 gr Toblerone, melted
- 300 gr black cherries, drained
- 50 gr extra Toblerone, shaved
- 12 fresh cherries
- Break biscuits into a food processor and
process till fine. Mix in a bowl with the almond meal and melted butter.
Press into the base of a round spring form tin. Use the back of a spoon
to smooth flat.
- Add gelatine to water and stir well to dissolve. Set aside to cool.
- In
a mixing bowl, beat cream cheese till smooth. While still beating add
sugar, cream, gelatine and melted Toblerone. Beat till mixed.
- Pour
half of the mixture over the chilled base. Scatter the drained cherries
over the mixture and pour over the rest of the cheesecake filling. Set
in fridge overnight.
- When set, decorate with shaved Toblerone and fresh cherries. Remove from tin and serve with whipped cream.
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