I’ve always been a Toblerone fan. When I was a child Toblerone was a luxury, the reserve of Easter Eggs and Duty Free. I have happy memories of eating Toblerone on another continent, jet lagged, with no food available thanks to a late flight and the only edible thing in my backpack being the light sabre sized Toblerone that has been digging uncomfortably into my back since Dublin. It truly is the Breakfast of Champions when accompanied by hotel bedroom tea and UHT milk from teeny plastic containers.
Some mumbles about this Toblerone Cheesecake recipe
When I saw this recipe my love of Toblerone meant it would have to be made, but the easiness of the recipe meant it happened sooner. However, it’s an expensive and heavy dessert to make with all the cream, cream cheese and Toblerone but definitely worth it for a special occasion. (We brought the one pictured to a birthday party). It’s a “cheesy” cheesecake as opposed to a “moussey” one, the way I like it. The recipe only uses 300g of cream cheese so it’s not “tall”, if you like tall cheesecakes you should probably double the recipe, but with that you’ll double the richness, which might be hard to stomach.
This recipe comes from the Philadelphia website, I’ve only tweaked the base, but it works with any brand of cream cheese. Enjoy.
150 g Chocolate Digestives
50 g butter
300 g cream cheese
175 g Toblerone
200 ml whipping cream
For decoration: you can use extra Toblerone Milk triangles, or shavings of chocolate. I used 5 triangles of Toblerone.
Lightly grease a springform tin (mine is 23cm) with butter.
First, make the base. If you have a food processor blitz the chocolate digestives until they are a fine crumb. If not, put them in a plastic ziploc, close the bag and bash it with a rolling pin til they are smooth. Melt the butter, either in the microwave for about 1 minute in a bowl, or in a saucepan on the hob. Add the melted butter to the biscuit crumbs and mix well, then pour into the tin and flatten with the back of a spoon. Put this in the fridge to set for a bit and go do something else for at least half an hour.
When the base is set melt the Toblerone by breaking it into triangles and placing it in a glass bowl over a saucepan with some boiling water in the bottom. Be very careful not to let the water touch the glass bowl from the bottom as it will ruin the chocolate making it burn.
While the chocolate is melting get your mixer out. The timings on this are tricky as you need to use your mixer twice with two different attachments. First whisk the cream until it’s lightly whipped and transfer to another bowl. Then wash the bowl, dry it and put the cream cheese in and use the K/paddle beater to beat the cream cheese until its smooth. Next, add the melted Toblerone and cream to the cream cheese and fold it in quickly, until its all the same colour. I almost drove myself demented trying to get the last of the white bits of cheese blended in, until I realised that it was the almond bits from the Toblerone.
When it’s all blended pour the mixture on top of the base, smooth it with the back of a spoon or a spatula and put it back in the fridge til it’s set. (At least 2-3 hours). Before serving decorate whatever way you like.