Does anyone else pick up the free recipe cards in grocery stores? A couple of years ago I picked up a Woolworths & Philadelphia recipe card for a “TOBLERONE Raspberry Swirl Cheesecake”. I’ve had a few bad experiences with free recipe cards in the past but a few minor tweaks and this cheesecake has become one of my go-to’s. Have you had an interesting experience with a free recipe card? Tell us about it in the comment section 🙂
Please note – this cheesecake does take a little longer than other simpler cheesecake recipes due to the variety of ingredients (melted chocolate, whipped cream, etc.)
I promise it’s worth the effort!
Ingredients:
1 packet of plain chocolate biscuits (I usually choose Arnott’s Choc Ripple)
100g unsalted cooking butter
500g cream cheese, softened
1/2 cup caster sugar
1 tsp gelatine dissolved in 2 tbsp boiling water
200g Milk TOBLERONE, melted
Vanilla essence
1 cup thickened cream, softly whipped
1 punnet fresh raspberries, pureed
Topping
Chopped nuts (e.g. roasted peanuts or almonds)
100g TOBLERONE shards, for decoration
Raspberries, extra for decoration
Method:
- In a food processor, crush the biscuits. Add melted butter and combine. Press into the base of a springform pan and refrigerate.
- In a bowl, combine the softened cream cheese and sugar with an electric beater until smooth.
- Add the dissolved gelatine solution, melted chocolate and vanilla and mix.
- Lightly whip the thickened cream and fold through the cream cheese mixture.
- Pour the mixture over the prepared base. Spoon the raspberry mixture onto the top then swirl through the top portion of the cheesecake using a skewer.
- Chill for 3 hours or until set.
- Decorate with nuts, chocolate and extra raspberries before serving.
Hints & Tips:
- Although the recipe calls for fresh raspberries, I have used frozen raspberries in a pinch and they work just as well. However, the fresh ones are more aesthetically pleasing for the decoration on top.
- You could experiment with the type of chocolate and the type of nuts in the topping to give this recipe an extra twist.
- Always lightly grease your springform pan with cooking oil to reduce the chance of the cheesecake sticking once set.
