Cheesecake

Cheesecakes

toblerone cheesecake

1 cup plain chocolate biscuit crumbs
¼ cup almond meal
80g butter, melted

500g block PHILADELPHIA* Cream Cheese, cubed and softened
½ cup caster sugar
200g TOBLERONE* Milk or Dark Chocolate, melted
½ cup thickened cream
200g TOBLERONE* Milk or Dark Chocolate, shaved, to serve

1. COMBINE crumbs, almond meal and butter, then press into the base of a greased 22cm springform pan. Chill.

2. BEAT Philly* and sugar until smooth. Add melted Toblerone* and cream and continue beating until well combined.

3. POUR into the prepared base and chill for 2 to 3 hours until set. Serve topped with the Toblerone* shavings.

white chocolate cheesecake flan

base

1/1/2 cups (150g) plain sweet biscuit crumbs

¼ cup packaged ground almonds

90g butter, melted

¼ cup raspberry jam

filling

250g packet cream cheese softened

250 neufchatel cream cheese

3 eggs

125 white melts, melted

1/3 cup castor sugar

2 ½ tbsl plain flour

1 tspn vanilla essence

¼ tsp almond essence

topping

1/3 cup cream

180g white chocolate, grated.

combine biscuits, almonds and butter in a bowl and mix well. press mixture into a 23cm flan tin. bake in a moderate oven for 10 mins until lightly browned.

filling

beat cream cheese in a bowl with an electric beater until smooth, add eggs one at a time, beating well after each one. add cooled chocolate and beat until combined. add sugar, sifted flour and essences and beat till combined.

pour filling into crust and bake for a further 30 mins or until filling is firm to th touch. cool. then refrigderate.

for topping

heat cream in a small pan until just boiling, remove from heat, add chocolate and whisk till smooth, cool.

pour topping over flan, refrigerate 1 hour. then starting at the centre pipe or drizzle lines of sieved warm jam over the top of the flan and pull a skewere through the jam to create a feather effect. refrigerate for several hours and then add berries and cream.