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@salaman1123:

ابو عيسى
ابو عيسى
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Saturday 24 October 2026 12:57:51 GMT
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Toblerone cheesecake bars with a buttery graham cracker crust and Lindt chocolate ganache 🤎 Makes 12 bars | 9×9 pan CRUST 180 g graham cracker crumbs 70 g unsalted butter, melted Pinch of salt CHEESECAKE 454 g full-fat brick cream cheese, softened 85 g sugar 120 g sour cream, room temperature 2 large eggs, room temperature 1 tsp vanilla ¼ tsp salt 180 g Toblerone, chopped LINDT TOPPING 100 g milk chocolate Lindt truffles, finely chopped 30 g heavy cream 1. Heat oven to 325°F. Line a 9×9 pan with parchment. Mix crust ingredients, press firmly into the bottom, and bake 8–10 minutes. 2. Beat cream cheese and sugar on low until smooth. Mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing just until combined. Fold in Toblerone. 3. Spread over the crust and bake approximately 30–40 minutes, checking at 25 minutes. The edges should be set with a slight jiggle in the center. 4. Turn off the oven and leave the door cracked for 20 minutes. Cool at room temperature for about 1 hour, then refrigerate at least 6 hours or overnight. 5. Gently microwave Lindt truffles and cream in 5–10-second bursts, stirring between each until smooth. Cool until barely warm, then spread over the chilled cheesecake. 6. Refrigerate another 2 hours before slicing. Use a warm knife and wipe between cuts. Keep refrigerated. #TobleroneCheesecake #CheesecakeBars #ChocolateCheesecake #LindtChocolate #BakingRecipes
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