“This amazing cheesecake has a smooth and creamy texture which is truly "to die for". The combination of chocolate-nougat flavour from the Toblerone and Irish cream from the Bailey's is totally irresistible. Perfect for any dinner party!”

Ingredients Nutrition


  1. Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).
  2. Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.
  3. Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.
  4. Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.
  5. Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.
  6. Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
  7. To serve cheesecake, decorate with prepared chocolate curls.
  8. CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.

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