TOBLERONE CHEESECAKE (MILK CHOCOLATE)
150 g digestive biscuit crumbs
50 g butter
300 g Philadelphia Light
175 g Toblerone milk, melted
200 ml whipping cream, lightly whipped
25 g Toblerone milk, for shavings
Combine the biscuit crumbs with the melted butter and press into the base of a lightly greased 22 cm springform tin. Chill.
Beat the Philadelphia until smooth, quickly fold in the lightly whipped cream and melted Toblerone until well combined.
Pour onto the prepared crumb base and refrigerate for 2-3 hours or overnight. Serve topped with Toblerone shavings.
Ingredients for 12
Photo: Nina Vermeulen Viljoen
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