Sorry to do this to all those of you looking forward to putting on a swimsuit in the next few months, but you won't be able to just have one piece: thus 'Gluttony'.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 Pack butternut snap biscuits
- 75 g butter
- 4 x 250 g cream cheese
- 5 eggs
- 3/4 Cup caster sugar
- 1/2 Cup whipping cream
- 1 tbsp vanilla essence
- 300 g Toblerone chocolate (3 bars)
- 1/2 Cup chocolate melts
- 1 Cup caster sugar
- Vegetable spray
- Large springform pan
Make crust by mixing biscuits and butter in food processor.
Press into spring form pan and bake on 165 degrees fan forced for 10 minutes. Cool
Beat cream cheese with sugar until light and fluffy. Add eggs one at a time, then vanilla and cream and continue to whip until light and blended.
Pour into pan.
Melt Toblerone on Induction 1 until pourable.
With a spoon, dollop even amounts on the top of the cheesecake, swirl through the cheesecake with a skewer for marbled effect.
Process in steam oven for 70 minutes or until set in centre.
Chill for several hours or overnight.
TO MAKE PRALINE:
Spray a sheet of baking paper with vegetable spray.
Evenly spread the sugar and place in 160 degree on fan grill function. for around 8-10 minutes.
Watch this closely as a 30 seconds can be the difference between praline and a smoking burnt mess!!
Leave toffee to cool and set hard. Meanwhile melt choc melts on Induction 1. When toffee is set, drizzle chocolate over it. Set in fridge.
Slice into wedges with a wet knife. Break praline into large pieces, and serve
with whipped cream and stick praline in large end of wedge.
Garnish with fresh strawberries.