Birthday’s are all about having your cake and eating it too. When my fiance’s birthday came up I knew two things had to happen.
- It had to be Cheesecake
- I had to change the game from the OG.
Don’t get me wrong. Nothing beats the plain, classic, goodness of a no-nonsense cheesecake (I should really share THAT recipe too because it’s one of the best things that comes out of my kitchen), but I get bored of doing the same thing over and over. Also, I feel that birthdays are special! There’s gotta be that extra touch!
So I hummed and hawed about what to do, and I realized that my fiance also loves Toblerone! And why should these two ingredients NOT go together!
I scoured the internet, took the simplest recipe I could find, and customized it to what I wanted…
The results were a decadent and dense dessert that hit the spot with a small slice, or big. (I’m not here to judge). And a little Toblerone on top to boot? Who can complain?!
Check out my recipe (adapted from Philly’s website) below!
And leave me some comments on what you thought of the recipe!
XoXo,
Roya Isabella
Base
1 cup Christie’s Lifestyle Bran Crunch crumbs
1/2 stick of butter, melted
1/4 cup ground Hazelnuts
1 Tbsp brown sugar
Filling
500g PHILADELPHIA Block Cream Cheese, softened
1/3 cup powdered sugar
200g TOBLERONE Milk Chocolate, melted
1/2 cup thick cream
Topping
200g TOBLERONE* Milk or Dark Chocolate for shaving
HOW TO MAKE IT
COMBINE cookie crumbs, butter and hazelnuts, press into the base of a lightly greased 20cm springform pan. Chill for 20 minutes.
BEAT PHILLY and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.
POUR onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the Toblerone* shavings and whipped cream.
roya isabella 