Baileys And Toblerone Cheesecake Recipes

Steps:

• 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.

Steps:

• Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
• Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
• Melt the Toblerone in a bowl over a pot of simmering water.
• Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
• Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
• Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
• Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.

Steps:

• Melt the butter slowly over a low heat in a medium pan
• Meanwhile crush the biscuits in a large bowl using a rolling pin
• When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
• Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
• Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
• Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
• Add the whipped cream and fold into the mixture until smooth.
• Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
• Allow to set for an hour in the fridge