As promised here is the cheesecake recipe, I know there are a lot of them about lately but this one is really special. Hope you enjoy
Grease and line the base and sides of a 22cms spring foam
round pan with baking good quality baking paper
Base
- 125g Plain gluten-free cookies. ( I used Freeform rich tea biscuits)
- 60g butter, melted
- 1/8 cup Almond meal
- 2 tablespoons caster sugar
Crush the cookies finely using a food processor or
as finely as possible using a rolling pin
Use a medium sized bowl put crushed cookies add
melted butter, almond meal and caster sugar .
Mix together, if mixture is not firm enough add a
small amount of water and mi through.
Press the biscuit base mixture evenly into the abase
of the prepared pan
Place in fridge.
Cheesecake
Layer
- 500g Cream cheese, room temperature (2 packets Philadelphia cream cheese)
- 300ml thick double cream.
- 200g Toblerone choclate bars (½ large – 400 grams sized Toblerone) melt
Blend cream cheese using a mixer for approximately 3
minutes until soft and creamy
Add cream and melted chocolate, blend slowly until
combined and colour is even
Pour into pan over base mixture and smooth over the
top
Topping
- Coarsely grated Toblerone
Sprinkle over the top until even and totally covered
Place in fridge for 4 hours or overnight.
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