😋💕Nigella’s Toblerone Cheesecake 😋💕
ingredients:
for the biscuit base:
300g digestive biscuits, crushed into fine crumbs
150g unsalted butter, melted
for the cheesecake filling:
200g Toblerone, melted
500g full-fat cream cheese
125g icing sugar
1 teaspoon vanilla extract
300ml double cream
200-300g Toblerone, chopped
for decoration:
150ml double cream
2 tablespoons icing sugar
50g milk chocolate, melted
for garnish :
Toblerone pieces
Sprinkles (optional)
instructions:
Start by crushing the digestive biscuits into fine crumbs, using a food processor or rolling pin.
Stir in the melted butter until well combined, then press the mixture firmly into the base of a 20cm (8-inch) springform tin.
Refrigerate the base while you prepare the cheesecake filling.
To melt the Toblerone:
Heat 200g of it gently in a heatproof bowl over a pan of simmering water, or in the microwave in short intervals, stirring each time. Allow it to cool slightly.
In a large bowl, beat together the cream cheese, icing sugar, and vanilla extract until smooth. Add the melted Toblerone and mix until fully incorporated.
Pour in the double cream and whisk until the mixture becomes thick and mousse-like. Gently fold in the chopped Toblerone pieces.
Spread the cheesecake filling evenly over the biscuit base, smoothing the top. Refrigerate for at least 4-5 hours or overnight until set.
Once set, remove the cheesecake from the tin. Whip the double cream with icing sugar until soft peaks form.
Drizzle the melted milk chocolate over the top of the cheesecake, then pipe or spread the whipped cream.
Garnish with Toblerone chunks and optional sprinkles for a finishing touch.
Keep the cheesecake chilled until you’re ready to serve.
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