Some recent experimentation – toblerone chocolate & cheesecake. Smooth with nutty textural pieces of nougat and a mousse-like texture, this one has got it goin’ on! Plus you don’t have to mess around with eggs or gelatin which makes it incredibly easy to put together.
Author: CookingCrusade.com Makes: 12 servings Time to prepare: 15 minutes, plus 2 hours chilling time
- 750g cream cheese (bring to room temperature)
- 3/4 cup caster sugar
- 400g Toblerone (400 grams is the standard large size Toblerone bar you can usually buy in shops)
- 1/2 cup pure cream
- Optional, fresh strawberries to serve
For the biscuit base
- 250 grams plain chocolate biscuits
- 125 grams butter, melted and cooled
Equipment needed: stand mixer (or hand mixer/large bowl if you don’t have one), food processor, 25 cm springform cake tin, baking paper, spatula, drinking glass
- Grease and line a 25cm springform cake tin and set aside. Melt and cool the butter for the biscuit base. Set aside.
- Process the chocolate biscuits in your food processor until they are finely crushed. If you do not have a food processor, use the ziplock bag and rolling pin method (will not achieve as fine a crumb as you would in a food processor). Add the butter to food processor and give it another buzz to combine (or if using ziplock bag, just add to bag and mix with a spoon to combine). Pour buttery crumb mixture into lined cake tin and press down with your fingers to cover base entirely. To give it extra firm and a flat top, you can use the bottom of a drinking glass to press down on the crumbs. Pop in the fridge to set for at least half an hour before starting your filling.
- Break up Toblerone into pieces and melt in a double boiler, stirring occasionally with a metal spoon until smooth. Set aside to cool for at least 10 minutes.
- Beat your cream cheese in the stand mixer or with a hand mixer / large bowl for about 2-3 minutes until it’s nice and creamy. Add caster sugar and beat for a further 2 minutes, followed by the Toblerone and beating for another minute or until combined. Finally pour in cream and beat for a final 2 minutes until everything is smooth and combined.
- Pour the Toblerone cheesecake mixture into the chilled crumb base and smooth down with a spoon or a small offset spatula. Return to the fridge for at least 2 hours (I found that it had a beautiful consistency after chilling in the fridge for after 2-3 hours).
- Serve with a few halved strawberries and enjoy!