Bailey's + Toblerone Cheescake
- Preparation and cooking time
- Total time
- +at least 6 hours to chill
- Easy
- Serves 8
Ingredients
For the Filling
- 275g / 10oz Cream Cheese (Philadelphia - has to be full fat)
- 225g/ 8oz icing sugar
- 300g Toblerone Crushed (I put it into a food processer - should be crumbly and some chunks in it)
- 570ml/1pt cream
- 1-2 tblsp Tia Maria or Baileys (Optional)
For the Base
- 1 pkt choc digestive biscuits / goldgrain (cheapest make will do)
- 2 oz hazelnuts (optional - I leave out)
- 4oz butter/margarine
Method
- STEP 1Prepare the base by crushing the biscuits and nuts and mixing butter (no need to melt) Do this in the food processor until all mixed together. Line the bottom of a springform metal cake tin with this mix and smooth out with a spoon (this recipe is for one size of the large tins - though you can adjust to the smaller ones too) Set in the fridge for about 30mins
- STEP 2Blend in icing sugar into cream cheese until smooth. Then mix in the toblerone. Whip Cream until fairly stiff and fold into cheese mix, add the baileys or tia marie if required. Smooth the mixture of the biscuit base (flatten the top with a knife or spoon) and set in the fridge for 2-3 hours. Lasts about 4 days once made.
- STEP 3One to eat and one to freeze
- STEP 4this freezes very well. To make two adjust quantity to 600g cheese, 370g sugar,500g tobleron, and 950ml of cream and just double the base
- STEP 5Instead of Toblerone you can use malteasers or Fruit and Nut Bar. Its really simple to make and everyone will love it!
