On Saturday night, I had three friends over for dinner. It has been a record year for dinner parties for me, as this was the third one I have had this year. The first one, I actually forgot about until my friend texted me to confirm the time; the second one went OK, but I was slightly flustered as I was not quite ready when the came; but this one seemed to be almost hitch free (if you discount the fact that I knocked over a carton of cream in the fridge).
For dessert, I made a Toblerone cheesecake that I had tried at a relative's birthday party back in March, but it has taken me until now to get around to making it. Here's a peek inside:
It was delicious, but next time I would use less Toblerone, as it tended to set up and make hard lumps of chocolate inside the cheesecake. Not that the punters were complaining; it just makes the cheesecake hard to cut. The recipe, from my second cousin Kay Lewis, is as follows (formatted as Kay wrote it):
|1 x 250G PACKET||BUTTERNUT SNAP BISCUITS|
|150G||MELTED UNSALTED BUTTER|
|CRUSH BISCUITS AND ALMONDS IN FOOD PROCESSOR.|
|ADD MELTED BUTTER AND MIX WELL.|
|PRESS INTO 25CM-SPRINGFORM TIN AND BAKE IN MODERATE OVEN FOR 10 MINS AND COOL.|
|500G||PHILADELPHIA CREAM CHEESE|
|3/4 CUP||CASTER SUGAR|
|2 TBLSPNS||KAHLUA LIQUEUR|
|PLACE TOBLERONE CHOCOLATE IN A BOWL AND MICROWAVE ON MEDIUM LOW UNTIL MELTED.|
|PLACE GELATINE AND WATER IN A CUP. STIR AND PLACE IN A DISH OF HOT WATER TO DISSOLVE, THEN ALLOW TO COOL.|
PHILADELPHIA CREAM CHEESE UNTIL SMOOTH. ADD SUGAR AND BEAT WELL.
LIQUEUR AND GELATINE AND STIR WELL.
|POUR CHEESE MIXTURE OVER PREPARED BASE, THEN POUR IN TOBLERONE CHOCOLATE AND SWIRL WITH A KNIFE TO CREATE|
|A MARBLE EFFECT.
OVERNIGHT IN REFRIGERATOR.
|DECORATE WITH SWIRLS OF WHIPPED CREAM AND CURLS OF CHOCOLATE.|