White Chocolate TOBLERONE & Raspberry Cheesecake

31  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 12 servings, 1/12 cheesecake (113 g) each.


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White Chocolate TOBLERONE & Raspberry Cheesecake Recipe

Ingredients

  • 1 env. (1 Tbsp.) gelatine
  • 1/3 cup warm water
  • 1-1/2 cups Honey Maid Crumbs
  • 1/4 cup non-hydrogenated margarine, melted
  • 2 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup icing sugar
  • 1 Tbsp. lemon zest
  • 2 bars Toblerone Swiss White Chocolate (100 g each), melted
  • 1 cup whipping cream, whipped
  • 1 cup fresh raspberries

Instructions

  • Sprinkle  gelatine over warm water; set aside. Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.
  • Refrigerate  4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

Recipe Tips

How to Melt the TOBLERONE BarsBreak chocolate bars into pieces; place in medium microwaveable bowl. Microwave on MEDIUM 1 to 1-1/2 to min. or until chocolate is slightly melted; stir until completely melted.

Size-WiseSince this is an indulgent recipe, make healthy choices throughout the day so you can enjoy a serving of this sweet treat after your evening meal.

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Nutrition Information

Makes 12 servings, 1/12 cheesecake (113 g) each.

Nutrition per serving:

  • Calories 412 
  • Total fat 30.2 g
  • Saturated fat 16.3 g
  • Cholesterol 74 mg
  • Sodium 328 mg
  • Carbohydrate 32 g
  • Dietary fibre 0.9 g
  • Protein 4.8 g
  • Vitamin A 19 %DV
  • Vitamin C 7 %DV
  • Calcium 14 %DV
  • Iron 5 %DV

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