Toblerone Cheesecake
Ingredients
Base
1 cup plain chocolate biscuit crumbs
80g butter, melted
1/4 cup ground almonds
Filling
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup caster sugar
200g TOBLERONE Milk or Dark Chocolate, melted
1/2 cup thickened cream
Topping
200g TOBLERONE Milk or Dark Chocolate for shaving
Instructions
COMBINE biscuit crumbs, butter and almonds, press into the
base of a lightly greased 20cm springform pan. Chill.
BEAT Philly* and sugar using an electric mixer until smooth.
Beat in the melted Toblerone and cream until well combined.
POUR onto the prepared crumb base and refrigerate 2 to 3
hours until set, or overnight. Serve topped with the Toblerone* shavings
Honey and Macadamia Coated
Lamb
Ingredients
6 x 4-cutlet lamb racks, fat removed
1 tablespoon chopped macadamia nuts
2 cloves garlic, crushed
2 tablespoons honey
1 tablespoon chopped fresh oregano
1 tablespoon seeded mustard
handful rocket leaves
1 cucumber, sliced
2 spring onions, sliced
1 punnet cherry tomatoes, halved
Instructions
Step 1 Preheat oven to 180°C. Remove fat and silver skin
(layer of silvery sinew on top of racks) with a sharp knife. In a hot pan, sear
racks over a medium-high heat for 3 minutes on each side.
Step 2 Combine macadamia nuts with garlic, honey, oregano and
mustard. Spoon on top of lamb and spread to cover. Cook on an oven tray for 20
minutes for medium, 10 minutes for rare.
Step 3 Leave lamb to rest before slicing into cutlets. While
meat is resting, toss together rocket leaves, cucumber, spring onions and
tomatoes with a little olive oil and balsamic vinegar. Serve alongside the lamb.
