Toberlone Cheesecake

Every Christmas, hubby and I receive a 400g bar of Toberlone each.  On the search for baking inspiration, I came across the recipe for Toberlone cheesecake on Philedelphia’s website.  I have lost count of the number of times that I have been requested to make this.  It’s quick and easy to make and unbelievably delicious.  Works equally well with dark, milk or white Toberlone although I wouldn’t mix them.

For a professional touch, experiment with mini cake mould for individual portions.

Serves 8-10

Ingredients

Base:

• 200g Double Chocolate Oreo biscuits
• 60g butter

Filling:

• 500g block PHILADELPHIA Cream Cheese, softened
• 100g caster sugar
• 300g Toberlone chocolate, melted
• 150ml double cream, whipped

Topping:

• 100g Toberlone, grated
• 50g dark or white chocolate, grated

Method

• Line the base of a 20cm springform cake pan with baking parchment.
• In a food processor, to crush the biscuits into crumbs and add the melted butter
• Press the biscuit crumbs into the base of the pan and place in the fridge to chill and set.
• Create a bain-marie by placing a bowl over a saucepan of boiling water, take care that the base of the bowl does not touch the water.  Put the 300g of Toberlone in the bowl to melt.
• In a large mixing bowl beat the cream cheese and sugar with a wooden spoon until smooth, add the whipped cream and beat until well mixed.
• Beat in the melted chocolate and continue until thoroughly mixed through.
• Pour onto the prepared crumb base.
• Add the grated Toberlone on top and sprinkle over with the other chocolate.
• Refrigerate 2 to 3 hours until set, or overnight.