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TOBLERONE Bistro Cheesecake with Chocolate Liqueur Sauce

TOBLERONE Bistro Cheesecake with Chocolate Liqueur Sauce
30 Mins
Prep time
50 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups sweet biscuit crumbs
  • 1 teaspoon cinnamon
  • 80g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/3 cups caster sugar
  • 3 eggs, lightly beaten
  • 300ml sour cream
  • 4 x 50g TOBLERONE, broken into pieces
  • 225g CADBURY Dark Chocolate Melts
  • ½ cup cream
  • 2-3 tablespoons coffee flavoured liqueur

How to make it

  1. COMBINE the biscuit crumbs, cinnamon and butter. Press the mixture into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in the eggs then fold through the sour cream. Pour half of the PHILLY mixture into the prepared base then scatter over half the Toblerone. Repeat with remaining filling and Toblerone.
  3. BAKE the cheesecake in a moderately slow oven 160oC for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill.
  4. COMBINE the chocolate, cream and liqueur in a small saucepan and heat very gently until melted and smooth; allow to cool a little before drizzling over sliced cheesecake. 
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