Honey almond nougat flavour in a silky chocolate cheesecake.
Ingredients
Base
- 300g digestives
- 125g melted butter
Filling
- 600g cream cheese
- 300ml double cream
- 150g icing sugar
- 250g Toblerone, melted & cooled
- 1 tbsp cocoa powder
Topping
- Extra Toblerone chunks
Method
- Make base and chill.
- Beat cream cheese, icing sugar and cocoa.
- Whip cream separately.
- Fold together.
- Add melted Toblerone.
- Chill 6 hours.
- Decorate.