Toblerone cheesecake

[Ayla500]

Read a post awhile ago about this cheesecake. Can anyone point me in hte right direction for the recipe.
Is it a baked or no-bake recipe?
Thanks very much!!!

[guest839]

Read a post awhile ago about this cheesecake. Can anyone point me in hte right direction for the recipe.
Is it a baked or no-bake recipe?
Thanks very much!!!

Toblerone Cheesecake
Thursday, 21 March 2002

Presenter: Paul Carol

Food for Thought live from the South East Field Days.

Ingredients:
Serves 8 – 10

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving

Method:

Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.
Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.
Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.
Top with shaved Toblerone.

[Squiggles]

Yum!! Please FedEx me a slice when you are done baking.

[mlc2000]

I use the exact same recipe.
Its great cuz theres no baking.
If u can't find castor sugar, just use refined white sugar.

For an added touch, you can drizzle chocolat syrup over top, or put a single toblerone piece on each slice.

This stuff is wicked !!

[Ayla500]

Thanks very much!!!
Iam having a group of friends(about 10) over this weekend for dinner and dessert and I thought this would be great to make.
Everyone is bringing something,andI thought a great dessert would be a good addition .
Pomegranite Martinis and Tolberone cheesecake, should be a good night!!
Cheers!

[guest839]

I use the exact same recipe.
Its great cuz theres no baking.
If u can't find castor sugar, just use refined white sugar.

For an added touch, you can drizzle chocolat syrup over top, or put a single toblerone piece on each slice.

This stuff is wicked !!

what do you use for the chocolate biscuit crumbs?

[ERIKAAMORRIS]

what do you use for the chocolate biscuit crumbs?

they sell OREO baking crums in the baking isle at the supermarket...same place as graham cracker crumbs.

GL, it does sound good. if only I wasn't a baked cheesecake gal at heart.

ERika

[icy_krystalz]

thats what i dont get either haha :confused:

what do you use for the chocolate biscuit crumbs?

[guest839]

they sell OREO baking crums in the baking isle at the supermarket...same place as graham cracker crumbs.

GL, it does sound good. if only I wasn't a baked cheesecake gal at heart.

ERika

My next question is how do you thicken cream - boil it?

[NDman]

My next question is how do you thicken cream - boil it?
Probably by beating/whipping it

[llbeanburrito]

Mmmmm Cheesecake. I think I'm going to be gaining some weight.

[mlc2000]

Probably by beating/whipping it


ND is right. Use a mixer.

[mlc2000]

they sell OREO baking crums in the baking isle at the supermarket...same place as graham cracker crumbs.

GL, it does sound good. if only I wasn't a baked cheesecake gal at heart.

ERika

Yep, thats what I use. Crushed oreo cookies, its in the baking aisle.

This is so easy to make and you' wanna lick the beater....just don't forget to unplug it first !! :cheesygri

[icy_krystalz]

I just made one! It's in the fridge now.. lets hope it turns out like how u guys describe it :lol:

[jyeung15]

i lovvvvee cheesecake. will definately give this one a try! thanx for the recipe

[Ayla500]

This was a huge hit at my party!!! So delicious and soooo easy to make.
Thanks Sueb for the recipe!!!!!

[Sajjad]

I would love to see a picture as well.

[duckdown]

Damn does this ever sound good

[elusion]

this thread is making my mouth water....

[blink]

I made this cheesecake yesterday.. a bit too sweet for my liking, overall fairly good and easy to make.

[yumyum824]

This was a good recipe, but I may have done something wrong as my cheesecake didn't have texture of a 'regular' cheesecake. It was soft, like a pudding... (Even though it was left overnight in the fridge) :confused:

If I add a gelatin mix next time, will it set the way it's supposed to?

Sorry -- no picture, as the cake is already more than half eaten!

[ragin_pyro]

Hmm, does any1 know where I could get a good quality cheap springform pan? I dont want like a cheap POS, and dont need a crazy expensive 1..but like..good value 1? I wanna make some cheesecake..but..I'm not exactly a pro lol.

[Steeve Urkel]

I think I bought one at Wallymart this winter for under $10!

or maybe a resteurant supply place might have an ok priced one!

tempted to try this cheesecake recipe...even though my favorite one is pecan pie cheesecake!

[blink]

I made this cheesecake again...
Did it in my quiche plate because I don't have a springform pan.

Kept the crust the same amount, 1.5x the cake.
Decreased the sugar to 1/4 c at the 1.5x amount (so between 1/8-1/4 c for the original recipe).
With all the chocolate, you don't miss the extra sugar. I found the original recipe too sweet so this is much better.

[Alienxx45]

I would love to see a picture as well.

me too...i need some tips as to how i should decorate it..

[icy_krystalz]

This was a good recipe, but I may have done something wrong as my cheesecake didn't have texture of a 'regular' cheesecake. It was soft, like a pudding... (Even though it was left overnight in the fridge) :confused:

If I add a gelatin mix next time, will it set the way it's supposed to?

Same here, does anyone have a revised recipe that will create a "regular" cheesecake texture?

[blink]

I can't take credit for the photo, but I can vouch that this is what it looks like (I had less chocolate garnish though).

http://www.kraftafh.com.au/images/recipes/124.jpg

For those that were complaining about the texture, the following is a recipe that includes gelatin:

Toblerone Cheesecake
Ingredients (serves 12)

250g plain chocolate biscuit crumbs
125g butter, melted
100g ground almonds
4 x 250g block KRAFT Philadelphia Cream Cheese,
1 cup caster sugar
1 tablespoon gelatine dissolved in ¼ cup boiling water
400g TOBLERONE Swiss Milk or Dark Chocolate, melted
500mls thickened cream

To Serve/Garnish

70g TOBLERONE Swiss Milk or Dark Chocolate, for shaving
pure cream

Method

1. COMBINE biscuit crumbs, butter and almonds, press into the base of a lightly greased 30cm springform pan. Chill.

2. BEAT Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted TOBLERONE chocolate and cream, continue beating until well combined.

3. POUR onto prepared crumb base and refrigerate 2-3 hours until set or overnight. Serve topped with Toblerone shavings and a dollop of pure cream.

[Keelie]

after saving this recipe since it was posted here, i finally made it.

i was at work and googled the recipe so i knew what to buy on the way home... i found that every recipe i looked up was the same. only when i got home and looked at the one i had here it called for 250g block of cream cheese and every other recipe called for 500g (2 x 250g), every other ingredient was the same.

so perhaps this is why some of you found this to not be the right texture, not firm enough, or too sweet?

i'm not having it until tomorrow, but it tasted great out of the bowl, definitely not too sweet!

this will be the first time i've used a springform pan, i lightly greased it as the recipe directed... so do i just open the latch and the cake stays put? what are the chances it will be stuck to the edge??
or do i run a knife or something around it first before i unlatch?

any help is appreciated :)

[nini1204]

Toblerone Cheesecake
Thursday, 21 March 2002

Presenter: Paul Carol

Food for Thought live from the South East Field Days.

Ingredients:
Serves 8 – 10

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving

Method:

Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.
Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.
Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.
Top with shaved Toblerone.

ohhhh my goodness...*DROOOOOOL* big time...:razz:

[mlc2000]

If its not too late, run a knife under hot water and run it around the cake,
if you find its sticking


after saving this recipe since it was posted here, i finally made it.

i was at work and googled the recipe so i knew what to buy on the way home... i found that every recipe i looked up was the same. only when i got home and looked at the one i had here it called for 250g block of cream cheese and every other recipe called for 500g (2 x 250g), every other ingredient was the same.

so perhaps this is why some of you found this to not be the right texture, not firm enough, or too sweet?

i'm not having it until tomorrow, but it tasted great out of the bowl, definitely not too sweet!

this will be the first time i've used a springform pan, i lightly greased it as the recipe directed... so do i just open the latch and the cake stays put? what are the chances it will be stuck to the edge??
or do i run a knife or something around it first before i unlatch?

any help is appreciated :)

[Alienxx45]

can cookie dough replace the recipe for the crust? haha..