Baked Nougat Cheesecake with TOBLERONE Ganache

Ingredients

• pistachios, extra, to garnish
• 1 tablespoon lemon juice
• 1/2 cup glace cherries
• 1/2 cup roasted almonds, roughly chopped
• 1/2 cup roasted pistachios
• 1/2 cup thickened cream
• 150g digestive biscuits, crushed
• 2 teaspoons grated lemon rind
• 2 teaspoons vanilla extract
• 2/3 cup caster sugar
• 2/3 cup thickened cream, extra, whipped
• 200g TOBLERONE Milk Chocolate, roughly chopped
• 3 egg yolks
• 3 eggs
• 625g block PHILADELPHIA Cream Cheese, cubed and softened
• 75g unsalted butter, melted

Method

• Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm (8”) springform tin. Chill.
• Beat PHILADELPHIA, sugar, lemon juice, rind and vanilla using an electric mixer until smooth. Beat in eggs and yolks, one at a time, until well combined. Fold in the almonds, pistachios and cherries.
• Pour mixture into the prepared base. Place tin on a large piece of foil and bring sides up to mould around tin. Place tin in a larger pan and pour enough boiling water in to come about 3cm up the sides of the tin. Place in oven and bake at 160°C for 45 minutes, or until just set. Take tin out of water and remove foil. Allow cheesecake to cool completely in the oven with the door ajar. Refrigerate 3 hours or overnight.
• Place TOBLERONE and cream in a small saucepan and stir over medium-low heat until chocolate is melted and smooth. Chill until firm enough firm enough to spread over cheesecake, then chill until set. Pipe whipped cream around the top of the cake and top with pistachios. Serve.