Toblerone Cheesecake

This week’s delectable delight was truly dangerous: a rich and delicious no-bake cake by Wendy, whose efforts are a front runner for the 2010 Cake Club Award for Scrumptiousness in the Face of Adversity. Her report follows.

Once upon this time in the dim pre-microwave ages, the Toblerone Cheesecake was used to impress new boyfriends. Now dredged up to impress workmates; but they had to settle for the Mocklerone thanks to a lack of genuine Toblerone in the Selwyn District.

1 cup plain chocolate biscuits crumbs (crumbed in food processor)
1/3 cup butter melted
1/4 ground almonds
500g cream cheese, softened
1/2 cup of caster sugar
200g Toblerone (or normal choc such as Dairy Milk Crunchie for Mocklerone)
1/2 cup thickened cream
200g Toblerone for shaving (or Flake crunched up)

Combine crumbs, butter and almonds. Press into a base of lightly greased tin or springform pan.
Beat the cream cheese until smooth. Add the sugar, melted chocolate and cream keep beating until all mixed in.
Pour onto the crumb base and refrigerate for 2-3 hours until set.
Serve chilled with chocolate shavings on top.

Note for young players: Chocolate with honeycomb bits can burn in a microwave. Microwaves apparently have low heat settings for this sort of job. Being yelled at by 4 people about smoke alarms going off does not help.

Published in: on March 16, 2010 at 19:58  Comments (1)  

One CommentLeave a comment

  1. Looks good wend. Not sure I’ve everseen it before and am wondering why!!!!!! Need tissue to wipe pavlovian salivary response from keyboard.

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