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White Chocolate Toblerone and Raspberry Cheesecake

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(total ratings: 4)
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Servings: 9-12
What a lovely dessert to make for a "Spring" or Easter get-together. Everyone will rave about this scrumptious cheesecake. You may substitute fresh raspberries with any other berries in season.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
3/4 cup confectioners' sugar
1 tbsp. grated lemon rind
1 envelope plain gelatin
1/3 cup water
2 (3.5 oz/100g) White Chocolate Toblerone Bars
1 cup heavy whipping cream

Fresh Raspberries (or other berries of your choice that are in season)
Confectioners' sugar

1. Combine the graham cracker crumbs and the melted butter and press into the base of a 9-inch springform pan.

2. Beat the softened cream cheese, the confectioners' sugar and the grated lemon rind until smooth. Gently stir in the gelatin that has been softened in water, the melted chocolate bars and the whipped cream.

3. Pour filling into crust and refrigerate 4 hours or overnight. Top with fresh berries and dust with icing sugar.

Makes 9-12 servings.

Date: October 27, 2004


Reviewer: Christine Norris
Wow! A beautiful cheesecake that is no-bake as well. How cool is that!

Reviewer: Bonnie&Chonny
this is a very good recipe

Reviewer: aina
Very good, yummy!!!!

Reviewer: lita
Seems so easy to do, especially for us who wants to learn baking dessert foods..add on more sugar free menu..


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