Submit
Recipe > White Chocolate TOBLERONE & Raspberry Cheesecake

    • Average overall rating

      (21)

    • Individual reviews

      • By: zcms

        This recipe is very easy to make and tastes great! I have made it numerous times and its always been a hit.... Read More

      • By: cathygordon123@hotma...

        Although it is a pretty cheesecake I found it to be overly lemony. It was a waste of a perfectly good... Read More

      • See all reviews

    • Sign up and join the discussion! Rate recipes, comment on those posted by others and much more.

      Sign in

      Not yet a member?
      Sign up now

  • Other recipes from this episode:

White Chocolate TOBLERONE & Raspberry Cheesecake

White Chocolate TOBLERONE & Raspberry Cheesecake Print Share
  • Prep Time : 20 min
  • Cooking time : 4 hr 00
  • Makes : 8

What You Need!

  • 1 env. (1 Tbsp.) gelatine
  • 1/3 cup warm water
  • 1-1/2 cups Honey Maid Graham Crumbs
  • 1/4 cup non-hydrogenated margarine, melted
  • 2 pkg. (250 g each) Philadelphia 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

Make It!

  1. Sprinkle gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
  2. 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.
  3. Refrigerate 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.

Nutrition information

  • Calories 412
  • Total fat 30.2
  • Saturated fat 16.3
  • Cholesterol 74
  • Sodium 328
  • Carbohydrate 32
  • Dietary fibre 0.9
  • Protein 4.8
  • Vitamin A 19
  • Vitamin C 7
  • Calcium 14
  • Iron 5
  • Makes 8
83690