Every year I normally make a special way out cake for hubby's birthday.
Last year i made him a chocolate dacquoise that consisted of 7 layers. It took me a whole day to make it, but gosh it was so worth it. The look on his face was priceless.
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| Chocolate Dacquoise (also gluten free!) |
So after quizzing him for the 2018 cake of his choice, he said, "Don't go to too much trouble". So this year i made the toblerone cheesecake. He LOVED it. It did not take long to demolish even thought i made a huge one.
He has mentioned recently that he would love another chocolate dacquoise for 2019. But we will see if that changes.
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| 2018 toblerone cheesecake |
Toblerone Cheesecake Recipe by Philadelphia cream cheese
WHAT YOU NEED
Base
- 1 cup plain chocolate biscuit crumbs (i used gluten free gingernut bikkies- gave a little heat as you consume-so perfect)
- 80g butter, melted
- 1/4 cup ground almonds (forget these, you do not need them!!! Instead chuck in a 1/4 cup of chopped toblerone chocky)
Filling
- 500g PHILADELPHIA Block Cream Cheese, softened
- 1/2 cup caster sugar
- 200g TOBLERONE* Milk or Dark Chocolate, melted (or a bit extra cos who does not love chocky)
- 1/2 cup thickened cream
Topping
- 200g TOBLERONE* Milk or Dark Chocolate for shaving
HOW TO MAKE IT
- COMBINE biscuit crumbs, butter and almonds (extra chocky), press into the base of a lightly greased 20cm springform pan. Chill. (use the freezer for a quicker firmness)
- BEAT PHILLY and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.
- POUR onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the Toblerone* shavings. (get a bit extra so you can go over the top.)
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