Baileys and Toblerone Cheesecake

A couple of weeks back I hosted an Autumnal Soireé for some of my close friends.  It was also an excuse to use the phrase Autumnal Soireé in a sentence!

Anyway one of my favorite deserts to prepare is my Bailey’s and Toblerone Cheesecake. This has become one of my staple deserts that whenever I am going to or hosting a party I will offer to make it. It is quick and easy to prepare in my opinion, however I do suggest making it the night before at the very least. For those of you who want to reduce the workload slightly, I recommend taking out the Toblerone and replacing it with one Cadbury’s ‘Flake’ bar instead.

Bailey’s and Toblerone cheesecake!

Ingredients

Base:

• 8 oz crushed digestive biscuits
• 4 oz melted butter

1. Mix together and press into loose bottom cheesecake tin.

2. Put into the fridge while you make the filling and allow it to chill.

Filling:

• 3 Philadelphia Cheese blocks
• 9 oz Caster sugar
• 10 fl.oz Bailey’s
• 9 oz Toblerone/ 1 crushed flake bar
• 1 pint of whipped cream
• 1 sachet of gelatin
• 4 tbsp hot water

1. Mix cheese, sugar and Baileys together until creamy. Tip: The more Bailey’s you have, the more of Bailey’s it will taste!

2. Whip cream in separate bowl, to soft peaks.

3. Dissolve gelatin in hot water. Tip: When working with gelatin it is import to cool it down before adding it to the cheese mixture. If you put the gelatin into a glass and mix it well. Then to cool it down, place the glass in a bowl of cold water, while continuing to stir the gelatin and cooling it down.

4. Crush the Toblerone. Tip: This can get messy. It is best to have the chocolate as cold as possible when you are crushing the Toblerone. You can then grate the Toblerone into a bowl. You may see at this point why the Flake bar may be handy if you are looking to make this quickly!

5. Add gelatin to cheese mixture.

6. Fold in cream and crushed Toblerone chocolate.

7. Pour mixture over your chilled base and return it to the fridge to allow it to set.