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Week 51: Recipes

Chocolate Cheesecake

250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

Week 29: Recipes

Toblerone Cheesecake

1 cup chocolate biscuits
½ cup butter, melted
500g cream cheese
½ cup sugar
200g Tolberone chocolate, melted
½ cup thickened cream (AU) / whipping cream (CA)
Crush the biscuits until it resembles breadcrumbs. Combine with butter and press into a lightly greased spring form pan. Beat cream cheese with electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone chocolate and cream. Mix until well combined then pour into prepared crumb base and refrigerate for 2-3 hours until set. Serve with shaved Toblerone. 
A Special Treat for Valentine’s Day… 
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