Toblerone Cheesecake

Ingredients

Serves: 12

• 100g digestive crumbs
• 4 tablespoons granulated sugar
• 100g granulated sugar
• 55g butter or margarine, melted
• 1/2 sachet unflavoured gelatine
• 30ml cold water
• 225g Philadelphia foil pack
• 250ml double cream, whipped
• 2 Toblerones, chopped up
• 1 tsp Vanilla essence

• Preparation method

  1.

  Combine Digestive crumbs, 4 tbsp sugar and melted butter; press onto the bottom of a 23cm / 9-inch springform pan.

  2.

  Soften unflavoured gelatine in cold water, and stir over low heat until dissolved. Combine softened cream cheese, Vanilla essence and 100g sugar; mixing at medium speed with an electric mixer until well blended. Add to the gelatine mixture. Chill until slightly thickened.

  3.

  Whip cream until soft peaks form. Fold into chilled cream cheese mixture along with 2/3 of the chopped toblerone. Pour over the digestive base and chill until firm. Sprinkle remainder of toblerone over the top before serving.