Zutaten für Toblerone Chocolate Cheesecake
- Chocolate Biscuits
- Butter
- 500g cream cheese
- Toblerone Chocolate Bars
- Gelatin
- Boiling Water
- 150g caster sugar
- 200ml heavy cream
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Zubereitung von Toblerone Chocolate Cheesecake
- Crush 200g of Tiny Teddy biscuits (or similar chocolate biscuits) into fine crumbs using a food processor.
- In a medium bowl, combine the crushed biscuits with 100g of melted unsalted butter. Mix until well combined.
- Press the biscuit mixture firmly into the base of a 23cm springform pan. Refrigerate while you prepare the filling.
- In a food processor, beat 500g of cream cheese until smooth and softened.
- Add 200ml of heavy cream, 150g of caster sugar, and 200g of melted Toblerone chocolate to the food processor. Mix until well combined.
- Stir in 100g of roughly chopped Toblerone pieces.
- In a separate jug, sprinkle 7g of powdered gelatin over 1/2 cup (120ml) of cold water. Let it bloom for 5 minutes.
- Microwave the gelatin mixture for 30 seconds, then stir until completely dissolved.
- Pour the dissolved gelatin into the food processor with the cream cheese mixture. Process until smooth and creamy, scraping down the sides as needed.
- Pour the filling into the prepared biscuit crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
112g
Fat
124g
Carbs
14g
