Toblerone Cheesecake
recipe

A delightful holiday treat that combines the creamy softness of white chocolate and the richness of cheesecake. Easy to make without gelatin!
Preparation Time: 30 minutes + 4 hours in the refrigerator
Serving Size: 10-12 servings
Ingredients:
- 200 g digestive biscuits
- 100 g butter
- 300 g white Toblerone chocolate
- 400 g cream cheese
- 250 g mascarpone cheese
- 1 dl sugar
- 1 tsp vanilla sugar
- 2 dl whipped cream
- For decoration: whipped cream rosettes and snow almonds
Instructions:
1. Crumble the digestive biscuits and melt the butter. Mix the biscuit crumbs and melted butter together.
2. Press the biscuit mixture firmly into the bottom of a springform pan and place it in the refrigerator to chill.
3. Melt the white Toblerone chocolate over low heat. Allow the chocolate to cool to room temperature.
4. In a bowl, whip the cream cheese, mascarpone, sugar, and vanilla sugar until smooth.
5. Gently fold the cooled chocolate into the cream cheese-mascarpone mixture until well combined.
6. Whip the cream until soft peaks form and gently fold it into the mixture.
7. Pour the filling over the biscuit base and smooth the top.
8. Allow the cake to set in the refrigerator for at least 4 hours, preferably overnight.
9. Decorate the cake with whipped cream rosettes and snow almonds before serving.
Nutritional Information (per serving, estimate):
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 26 g
Fat: 22 g
Sugar: 16 g

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