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. 

Toblerone Cheesecake

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

Steps

  1. Grease and line a 25cm springform cake tin and set aside. Melt and cool the butter for the biscuit base. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve  with a few halved strawberries and enjoy!


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