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
Salted caramel sauce
- 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.
- Beat the cream cheese until soft and then add the double cream. Beat until the mixture forms a dropping consistency.
- Gently fold in the melted Toblerone and maple syrup. Pour into your cake tin and leave to set for at least 3 hours.
- Once set, drizzle with some salted caramel and Toblerone pieces to decorate.
Store in the fridge for up to 4 days.
Original Recipes visit: Toblerone Salted Caramel Cheesecake @ adashofginger.co.uk