Sunday, 30 November 2014

TOBLERONE BERRY CHEESECAKE


If you are craving for a chocolaty gooey  melt-in-the mouth treat for yourself than this TOBLERONE BERRY CHEESECAKE is just what you need. With the goodness of berries, richness of chocolate,  and chunky bits of sultanas
hidden inside the mousse..ummmmm!!! should I say more ...!


Make this hassle free "no bake no egg no gelatine" cheesecake for any occasion and more so with just a few ingredients. Be it a birthday or anniversary an absolute show stopping dessert that will make your loved ones feel extra special.


 All you need:

1 pack Chocolate Biscuits.( I used Arnott's Chocolate ripple biscuit)
1/4 Cup slivered almonds (or almonds peeled and chopped)
3/4 cup (of a 100 ml cup) unsalted butter melted.
500 grams PHILADELPHIA cream cheese blocks
softened.

1/3 cup caster sugar ( you may increase the amount of sugar if you like it more sweet or incase you using dark chocolate. Do a taste test and decide.)
1/4 cup of sultana or raisins
200 grams milk TOBLERONE Chocolate, melted and cooled slightly.
1/2 cup thickened cream
200 gram milk or dark TOBLERONE chocolate for shaving. 
1/2 cup fresh or frozen mixed berries to decorate
20 cm/22 cm spring form round baking tin
or few disposable glasses

 METHOD: 

Step 1: Put pack of biscuits into a food processor and ground into smooth crumbs.


Step 2: Now melt butter in the microwave in defrost mode for just 30 seconds. Alternatively, place your bowl of butter in room temperature on a bowl of slightly warm -hot water and allow to melt.

Step3: Add slivered almonds to ground biscuit crumbs and gradually add the melted butter, continuously mixing with the spatula


Step 4: If using a glass place few spoons of the biscuit crumbs in the glass and level it using flat base pestle or glass to make into an even base. (see picture below)


 

Step 5: Alternatively grease (with lil oil) and line a round spring form pan with a double layer  plastic wrap transfer the butter, biscuit and almond mixture press and level it to form a base.







Step 6 : Cover with Cling wrap and refrigerate to set and chill. minimum 40-45 mins or so..

Step 7: Now in a mixing jar (use electric mixer) or food processor beat cream cheese and sugar until smooth. Add melted TOBELERONE and cream and throw in sultanas and beat until combined. For tips on how to melt chocolate see pics here. 


Step 8: Pour in the mixture into the prepared spring form pan cover with a cling wrap and refrigerate for 4-5 hours or overnight. 



Alternatively spoon them into prepared glasses cover with cling wrap and allow to chill for 4-5 hours or overnight until set. 
 


Cover with cling wrap and transfer into refrigerator to chill. Leave it to set at least 6-8 hours overnight is the best.

 

Serve chilled!!



Enjoy!!


If you like this post  take a moment to leave a constructive feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook. or follow us on google plus and Pinterest.

With deep care

EAT as you LIKE
















a

No comments:

Post a comment

01 10