This cheesecake is easy to make AND tastes light, a welcome change from most heavy cheesecakes. I was pretty much sold on this recipe once I read that the main ingredient was TOBLERONE…like, are you kidding me!? Too good! Even better: the recipe does not call for any sugar so it doesn’t taste too sweet. If you want to give this one a try, I’ve included a photo of the recipe at the bottom of this post.
Melting toblerone
Pouring chocolate into egg/ricotta mixture
Crushed vanilla wafer crust
After 30 minutes of baking
After 30 mins. of baking top with granola and bake for 15 mins. more (we ended up baking for 25 mins. more because cheesecake was too jiggly)
Voila! Finished product. Just remember to refrigerate once it has cooled down. Actually - the cake tastes best if refrigerated overnight
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