TOBLERONE Raspberry Swirl Cheesecake

25 Mins

Prep time

2 Mins

Cooking time

Serves 10

What you need

1 ½ cups chocolate biscuit crumbs
100g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar
1 teaspoon gelatine dissolved in 2 tablespoons boiling water
200g Milk TOBLERONE, melted
1 teaspoon vanilla extract
1 cup thickened cream, softly whipped
1 punnet raspberries pureed and sieved 2 tablespoons, combined with 2 tablespoons icing sugar
TOBLERONE shavings, for decoration
Raspberries, extra for decoration

COMBINE the biscuit crumbs and butter then press into the base of a greased 23cm springform pan. Chill.
BEAT the PHILLY and sugar with an electric mixer until just smooth. Add the gelatine, melted chocolate and vanilla and mix until smooth, then gently fold through the cream.
POUR the mixture over the prepared base, spoon the raspberry onto the top then swirl through the PHILLY mixture. Chill for 3 hours or until set. Decorate with TOBLERONE shavings and extra raspberries prior to serving.

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