This delightful sweet chilled cheesecake is
magnificent as dessert or enjoy a small piece with afternoon tea.
Ingredients
serve 8 - 10
Base
140 g biscuit crumbs
70 g melted butter
Cheese
filling
8 g gelatin leaves
250 g cream
400 g cream cheese
100 g caster sugar
120 g finely chopped milk Toblerone
60 ml Kahlua
80 g shaved milk chocolate
Method
Line a 20 cm spring form tin with
greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and
combine. Spread the crumb mixture evenly in the bottom of the tin and press
firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with
cold water. Place cream in a mixing bowl and whisk until thickened to soft
peak. Place cream cheese and sugar in another mixing bowl, whisk with an
electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy.
Squeeze the excess water from the gelatin leaves and heat gelatin until melted.
Mix gelatin and Kahlua in the cream cheese combination until incorporated. Fold
the whipped cream evenly into the mixture. Add the chopped Toblerone and blend
evenly. Spread the finished cheese mixture evenly in the cake tin on top of the
crumb base. Drizzle the shaved chocolate evenly on top of the cheesecake. Allow
cooling in the fridge for at least 2 hours before removing from the tin. Place
cheesecake on a serving plate before cutting and serving.
Note: Shave the chocolate for the top with a potato peeler and serve the
cheesecake with a berry coulis and freshly whipped cream.
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