Toblerone Salted Caramel Cheesecake

Toblerone Salted Caramel Cheesecake

Is there anything better than salted caramel and chocolate all wrapped up into one incredible creamy cheesecake? Nooope. Last week my parents returned from holiday with a huge Toblerone for me. So, I figured it was high time I tried my hand at this pretty special Toblerone salted caramel cheesecake.

Believe it or not, until recently I’d never made cheesecake before. Well, unless you count a failed attempt at making a healthy version which tasted like rubber and proved that such a thing does not exist…

Needless to say, this toblerone salted caramel cheesecake is in no way healthy, but it is delicious and that’s what really matters, right? It’s also a no-bake recipe which makes it super straightforward and reduces the risk of baking disasters by about 90% (totally scientific estimate).

Yield: 10 slices

Ingredients

For the base:

• 150g chocolate digestives, crushed

• 50g unsalted butter, melted

• 1 tbsp cocoa powder

For the filling:

• 300g soft cheese

• 200ml double cream

• 200g Toblerone, melted

• 2 tbsp maple syrup

To decorate:

• Salted caramel sauce

• 30g Toblerone

Instructions

1. Combine the crushed biscuits, melted butter and cocoa powder and mix well. Grease a 20cm round tin (loose-based or springform) with butter or cooking spray. Press your biscuit mixture into the base of the tin and chill.

2. Beat the cream cheese until soft and then add the double cream. Beat until the mixture forms a dropping consistency.

3. Gently fold in the melted Toblerone and maple syrup. Pour into your cake tin and leave to set for at least 3 hours.

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Full Recipe: Click Here

Created: BANKHEALTHY