Toblerone Cheesecake

Name: Toblerone Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 354.88 ml crushed Oreo cookie crumbs; 78.78 ml melted butter; 14.78 ml plain gelatin; 118.29 ml boiling water; 226.79 g cream cheese, softened; 177.44 ml powdered sugar; 100 g dark chocolate or 100 g swiss milk Toblerone chocolate bars, melted; 118.29 ml cream; 118.29 ml chopped pecans; dark chocolate shavings or Toblerone chocolate bar, in shavings or chopped bits

Submitted by Julesong

"This is one of the easiest and tastiest no-bake cheesecakes I've come across!"

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Ready In:: 30mins
Ingredients:: 10
Yields:: 1 cheesecake
Serves:: 12

ingredients

Crust
354.88 ml crushed Oreo cookie crumbs
78.78 ml melted butter
Filling
14.78 ml plain gelatin
118.29 ml boiling water
226.79 g cream cheese, softened
177.44 ml powdered sugar
100 g dark chocolate or 100 g swiss milk Toblerone chocolate bars, melted
118.29 ml cream
Topping
118.29 ml chopped pecans
dark chocolate shavings or Toblerone chocolate bar, in shavings or chopped bits

directions

Combine Oreo cookie crumbs and melted butter; press into the base of a spring-form pan and chill.
Sprinkle plain gelatin over boiling water; whisk until dissolved, about 3 minutes.
Using an electric mixer, beat softened cream cheese until smooth, add in the remaining ingredients and dissolved gelatin and mix until well combined.
Pour into prepared crust.
Chill for at least 3 hours or overnight.
Decorate sides with nuts and top with shavings of chocolate.

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Reviews

I've never had a no-bake cheesecake before, so I'm not sure if it's meant to taste like the real thing or not. Probably not, I figure. The flavor of this was decent, but the texture was weird. I'm all for the idea of melted Toblerone bars in a cheesecake, though, and enjoyed garnishing each slice with a triangle of the candy. Very easy to make.

misfit
This dessert when finished looks like you have slaved in a hot kitchen for hours. You can accept the kudos for producing this American classic and in actual fact spent very little time in its preparation. The no bake feature makes it perfect for a decadent summer treat. Serve chilled and watch your guest melt with satisfaction. Thank you Julesong

Myrna in London

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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