This Swiss frozen toffee cheesecake incorporates crunchy toffee candy for a little extra texture and flavor. While the Swiss Diam candy is not widely available, a Heath Bar is a suitable substitution to keep this recipe as close to authentic as possible.
Makes 1 cheesecake
Pie Tin with Graham Cracker Crust
1T Granular Gelatin
1/2 cup Sugar
1 cup Boiling water
1 cup Eggbeaters
16oz. Cream Cheese
2 Heath Bars
1 1/4 cup Whipping Cream
Soften cream cheese.
Crunch up Heath bars into small pieces.
Combine sugar, gelatin, and boiling in a mixing bowl water and stir until the gelatin is dissolved.
Add cream cheese and Eggbeaters and cream until fluffy.
In a separate bowl, beat whipped cream until light and fluffy.
Gently fold fluffed whipped cream into cream cheese mixture. Do not overmix.
Gently pour entire mixture into your pie tin with graham cracker crust.
Sprinkle crushed Heath bars evenly over the top.
Set cheesecake in freezer for a minimum of 3 hours or overnight.
Slice and serve cheesecake and add fresh berries on the top for color and garnish.
The original recipe calls for 4 separated eggs. Since this cheesecake is never baked, use Eggbeaters to avoid any health risk.
If you are using gelatin comes in a sheet: Let gelatin sheets soften in water, then dissolve them in the microwave. Cream together the sugar, Eggbeaters, and cream cheese.
Heath Bars are similar to Daim, which is a crunchy chocolate-covered toffee candy from Sweden.