Toblerone Cheesecake |
|
1 cup chocolate biscuit crumbs 2 tablespoons ground almonds 1/4 cup butter, melted 2 x 250g Philadelphia brand cream cheese, softened and at room temp. 2 teaspoons gelatine dissolved in 1/3 cup of boiling water 1/2 cup caster sugar 2 x 100g Toblerone Swiss dark or milk chocolate, melted 1/2 cup cream |
|
Mix breadcrumbs, almonds and butter and press into the base of a
20cm springform pan. Chill. Beat the cream cheese with an electric mixer until soft. Add gelatine mixture, caster sugar, melted Toblerone and cream. Blend until smooth. Pour onto crumb base, and chill for 2-3 hours. Decorate with blueberries, chocolate curls or grated chocolate and dusted with cocoa and icing sugar. |
|
(as gleaned from the Australian Women's Weekly sometime last year ('95).
It was essentially an ad for Philadelphia and Toblerone. I went
straight to the supermarket, bought a springform pan, several packets
of Phily, several bars of Toblerone, and viola!!) |