Ingredients 600 g Philadelphia cheese 250 g sugar 250 g of liquid cream 3 eggs 1 crushed Tobblerone bar 200 gr of sweet or vanilla biscuits, butter 1 Toblerone and dulce de leche
Preparation Melt the butter and crush the biscuits. Mix and pour into the baking dish, which we'll have previously lined with aluminum foil to make it easier to remove from the pan and plate. Press firmly until the mixture is level and set aside in the refrigerator while we prepare the cream cheese. Mix all the cake ingredients, leaving the eggs for last, which we will add one by one, and finally the Toblerone. Pour the mixture over the biscuit base and bake at 170º in a bain-marie, covered with aluminum foil, for approximately 1 hour. Pierce to check cooking and let cool in the oven. Once cold, decorate with crushed Tobblerone and dulce de leche.
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