Salted Caramel Cheesecake Met Toblerone
Monday 23 December 2019
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| Salted Caramel Cheesecake Met Toblerone |
This is one of my favorite desserts when I have friends who come for dinner. You can prepare it in about 20 minutes the night before, shoot it in the fridge overnight and serve it when you like. Less time to play with desserts, more time to eat / drink / chat.
Ingredient
For bases
- 1 tablespoon cocoa powder
- 150g chocolate digestion, crushed
- 50g unsalted butter, melted
To fill
- 200ml of double cream
- Maple syrup 2 tablespoons
- 300g soft cheese
- 200g Toblerone, melts
Decorate:
- 30g Toblerone
- Salted caramel sauce
Instructions
- Mix crushed biscuits, melted butter and cocoa powder and stir well. Brush a 20cm round can (made of loose or spring-based) with butter or cooking spray. Press your biscuit mixture to the base of the can and let it cool.
- Beat cream cheese until soft then add double cream. Shake until the mixture forms a decreased consistency.
- Gently fold Toblerone and melted maple syrup. Pour into your cookie cans and leave for at least 3 hours.
- Once set, drizzle with some salted caramel and Toblerone pieces to decorate.
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