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  2. Baking

Caramel Toblerone Cheesecake

This no-bake dessert tastes even BETTER than it looks - trust us! - by Jane Ash
  • 05 Feb 2019
Prep: 30 Minutes - Cook: 10 Minutes - Easy - Serves 12
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If you love Toblerone, you're going to LOVE this easy no-bake cheesecake! Dripping with delicious creamy caramel, you'll make it time and time again ... 

Ingredients

250g packet Arnott’s Butternut Snap Cookie

75g unsalted butter, melted

3 x 50g bars Toblerone, finely chopped

FILLING

360g block Toblerone, chopped

2 x 250g blocks cream cheese, chopped, at room temperature

¼ cup brown sugar, firmly packed

300ml tub thickened cream

300ml tub thickened cream

1 cup brown sugar

Method

  1. Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper. 

  2. Process cookies in food processor until finely crushed. Add butter. Process until combined. Transfer to a bowl. Stir in finely chopped chocolate. 

  3. Press half the mixture firmly over base of prepared pan. Refrigerate. Cover and reserve remaining cookie mixture.

  4. To make filling, place chopped chocolate in a heatproof bowl. Sit bowl over saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes. 

  5. Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate until combined. Add cream. Beat until well-thickened and soft peaks form. 

  6. Spoon filling into prepared pan. Smooth over top. Sprinkle with reserved cookie mixture. Cover. Refrigerate for 6 hours, or overnight until firm. 

  7. To make sauce, combine cream and sugar in a large saucepan. Stir until sugar is dissolved. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool to warm.

  8. To serve, remove side of pan. Transfer cheesecake to a serving plate. Serve with warm sauce. 

     

    TIP! Cheesecake and sauce can be made up to one day ahead. Store in the fridge. Reheat sauce in a small saucepan or a microwave before serving. 

  • Baking
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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