Toblerone Cheesecake

Serves 6

This recipe was inspired by the cookbook – Legless.

Ingredients – Base:

-          250g chocolate biscuits (I use tiny teddies)

Ingredients - Filling

-          125ml (1/2 cup) boiling water

-          1 tablespoon gelatine

-          180g sugar

-          I tablespoon lemon juice

-          250g cream cheese

-          300ml (1 ½ cups) cream

-          1 tbsp honey

-          1/4 cup Frangelico

-          3/4 cup Bailey’s Irish Cream

-          Chocolate essence to taste

-          2 x 50g Toblerone chocolate bar

-          chocolate shavings

To make base:

-          Crush biscuits into vey fine pieces

-          Sprinkle into glasses

To make filling:

1.       Sprinkle half the gelatine quantity over half the boiling water quantity, stir until dissolved and leave to cool

2.       Place sugar and melon juice in a blender and mix lightly

3.       Add room temperate cream cheese and continue to blend

4.       Add frangelico and cream and blend until smooth and mixed well

5.       Split the mix in half

6.       Add the cooled gelatine mix to half the mix and blend.

7.       Divide the mixture (with the gelatine mix) onto the biscuit bases

8.       Refrigerate to set (90 mins)

9.       Crumble toblerone, forming a middle layer

10.   Sprinkle the remaining gelatine quantity over the remaining boiling water quantity, stir until dissolved and leave to cool

11.   Add the cooled gelatine mix to the remaining cheesecake mix.

12.   Divide the mixture into the glasses

13.   Refrigerate to set (2 hours)

14.   Sprinkle chocolate shavings on top