Toblerone Cheesecake
Base:
55 grams butter, melted
100 grams Digestive biscuits, finely crushed
1 tbsp firmly packed brown sugar
35 grams toasted and chopped shelled pistaschios
1. Combine all ingredients. Press mixture into 7-inch springform pan. Chill.
Filling:
200 ml pure cream
250 grams Philadelphia Cream Cheese Light
1/4 cup condensed milk (low fat)
1 tsp vanilla
200 grams Toblerone (white), melted
2 tsp gelatine dissolved in 2 tbsp cold water
1.Heat gelatine in the microwave until gelatin is dissolved. Set aside.
2.Beat cream cheese, milk, and vanilla. Beat in the cream. Stir through the gelatine mixture and melted Toblerone.
Ganache Topping
85 grams bittersweet chocolate, coursely chopped
scant 1/2 cup heavy cream
1/2 tsp vanilla extract
1. In a small saucepan, bring the cream to a boil. Remove from heat and add the chocolate and vanilla to the pan. Stir until the chocolate is completely melted and the mixture is smooth. Cool.
Assemble:
1. Pour filling on chilled biscuit base. Cover and chill at least an hour.
2. While the cheese cake is being chilled, make the ganache.
3. Spread ganache on top of the chilled cheesecake.
4. Chill at least 8 hours before serving.
13 comments:
It looks delicious, Anne! And reminds me of dominoes. :)
That looks so good, and creamy. I'm itching for a fork right now.
oh my God! Anne, did you "invent" the Toblerone cheesecake yourself? I would use the dark Toblerone for mine :)
About the avocado,when it's ripe, it should yield slightly when pressed.
Can't wait to see the avocado version of this cheesecake!
I'm pretty intrigued by the sounds of an avocado cheesecake... but that toblerone looks great!
Lovely looking cheesecake Anne, I think your change in plan was good. It is best to buy avocados when they are hard and unripe as then they will be blemish free. Keep them on a windowsill in the kitchen and they will ripen. You can also place them in a brown paper bag to ripen a bit faster. The flesh will soften and "give" if you give it a very gentle squeeze.In some the stone loosens as the fruit ripens. Others change colour from green to purplish. Depends on the type of avo. To remove the stone cut the fruit in half around the length of the pear, gently twist the two halves and separate.Hold the half with the stone still on a board and strike the blade of your chefs knife into the stone and lift it out. I hope this is of help to you :)
Hi patricia! yes, it does look like dominoes :)
cheryl, yes it's actually creamy. I think I like the low fat cream cheese better than the regular ones. The only downside- the low fat cream cheese is quite soft so using gelatin would really help.
Mandy, I've seen a recipe using Toblerone White instead of white chocolate. I adapted the idea so i came up with this recipe. I also thought the bittersweet ganache would make a lovely contrast to the sweet Toblerone cream cheese filling. And the flavour of the pistachious on the base complemented the cheesecake as a whole.
Brilynn, I thought avocadoes would make a good alternative to the usual chocolates I always make. Too bad I ended up making the usual again. Anyway, the cheesecake came out quite well so no regrets for me.
Collywolly, the ones I bought were still green. I have no idea they were still unripe. Worse I stored them inside the fridge. No wonder it's not going to ripen...lol!
Thanks for the information. I'll keep that in mind next time :)
A beautiful cheesecake! Very yummy looking...
OMG my son (plus hubby hehehehe) would love that toblerone cheesecake!
Toblerone ....it goes down as fast as Nutella here. I am glad you chnaged your plans!
Love toblerone as a child. I have not have had it in a loooooong time. This brings back so many memories...I remember those gigantic toblerones at Duty Free. Your cheesecake looks so delectable.
Hello Anne,
How did u do the white little dots onn top of the chocolate ganache?
What are they? Are they melted white chocolate?
Thanks Anne!
Hi Cherie, I bought them as is at Sun Lik.
Thanks Anne ;)
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