Baileys and Toblerone Cheesecake

READY IN: 46mins




  • Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).
  • Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.
  • Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.
  • Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.
  • Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.
  • Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
  • To serve cheesecake, decorate with prepared chocolate curls.
  • CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.