Wed, 27 November 2024
Ingredients
Base:
· 1lb/450g bourbon cream biscuits
· 5oz/150g melted butter
Topping:
· 14oz/400g cream cheese
· 4oz/110g caster sugar
· 2 tablespoons Irish Cream Liqueur
· 500ml cream-lightly whipped
· 7oz/200g Toblerone-melted
Garnish:
· Whipped Cream
· White Chocolate Shavings
Method:
1. Lay the ring of a 9inch/23cm cheesecake ring on top of a flat cake stand
2. Break the biscuits into fine crumbs and mix in the melted butter.
3. Press the biscuits into the base of the tin in an even layer and allow to chill.
4. Meanwhile whip the cream cheese, Irish Cream Liqueur and the sugar together until smooth
5. Next add in the lightly whipped cream and whisk gently
6. Add in the melted Toblerone. Carefully whisk this in, ensuring that you don’t overbeat at this stage and then pour this mixture in on top of the biscuit base and allow to set
7. To decorate spread with some whipped cream and some white chocolate shavings
