'Amazing' and 'heavenly' were the first comments on this cheesecake :) It is very rich and creamy so might not be to everyones taste- but my family loved it! There is no gelatine in this recipe as melted white chocolate will hold it all together when set.
For the base:
- 160g digestive biscuits (dark chocolate)
- 50g melted butter
For the cheese mixture:
- 250g soft cheese (I used philadelphia)
- 300ml double cream
- 100g milk chocolate toblerone (chopped)
- 120g white chocolate
Crush the biscuits and mix with melted butter. Line a 20cm cake tin with baking paper or foil and press the biscuits into the base. Place in the fridge.
Beat the double cream, mix with cream cheese,then add melted white chocolate and combine together.
Add chopped toblerone.
Pour the mixture over the biscuit base and leave in the fridge overnight or at least for couple of hours.
Decorate with dusting of cocoa powder.