1 pkt (250g) chocolate biscuits (not chocolate coated), e.g. Chocolate Ripple
1/3 cup butter, melted
500g Philly cheese
1/2 cup cream
1/2 cup caster sugar
200g Toblerone chocolate, melted
additional Toblerone shavings or chunks for decorative topping
- Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
- Beat the Philly to soften. Add caster sugar and beat until fully mixed. If using an electric mixer use a low speed.
- Add melted Toblerone and cream and mix thoroughly.
- Pour into now hardened base. Top with Toblerone shavings or chunks and return to the fridge to set. For best results, leave in fridge overnight.
The Philly is easier to work with if it has been slightly softened at room temperature. So leave it out of the fridge while you are making the biscuit base.
When melting the chocolate, remember to use a water bath rather than melt it directly in a saucepan. For best results, microwave at medium level in 20 second bursts, stirring between each.