Do you like Toblerone?
They are an iconic chocolate full of crunchy little bits of honeycomb and nut and I can find myself eating a triangle or two if there is one around. Here at our house they are very exciting because if we have one, and I am talking about one of those great big 400 gm ones, it means that we are extra happy because it means our favourite relative from New Zealand is visiting. 
This time after her visit, I stole most of the bar to make this cheesecake. I am not sure exactly why I so desperately wanted to make a Toblerone Cheesecake but I did.
There are lots of ways to make cheesecakes. You certainly don’t need to bake them for the best result, but I find I like a baked cheesecake so much more than a chilled one. There are some helpful hints for a perfect cheesecake here.
Making this cheesecake actually made me wonder just a little bit about the Toblerone chocolate because they have been around for a really long time. I remember them being very popular when I was a kid. It turns out Toblerone was created by Theodor Tobler (1876–1941) and his cousin Emil Baumann in Bern, Switzerland in 1908! So they have been around for a very long time. They developed a unique milk chocolate with nougat, almonds and honey. The triangular shape of the Matterhorn in the town where they lived, was believed to be the inspiration for the triangular shape.
PrintToblerone Bar Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
Description
A baked Toblerone cheesecake with a chocolate crust, creamy vanilla filling, and a topping of crunchy honeycomb and nutty milk chocolate.
Ingredients
- Oven temperature 180 C/350 F to start. 1 x 23 cm or 20 cm springform tin, lined with paper.
Biscuit base
- 1 packet of Chocolate ripple biscuits (250 gm- 8 oz) or plain chocolate shortbread biscuits
- 1/2 cup of almond meal ( for extra crunch)
- 100 gm (3.5 oz) melted butter
Filling
- 500 gm (1 lb) of Philly cream cheese (room temperature)
- 1 cup (250 ml- 8.45 oz) cream ( I used thickened- 35% butterfat)
- 1 vanilla bean
- 3 large eggs
- 3 tablespoons caster sugar ( 50 g)
Toblerone Topping
- 250 gm Toblerone (Use 50 gm bars or a large 400 gm one)
- 100 ml cream (3.5 oz)
- 50 gm to decorate
Instructions
- Preheat your oven to 180°C (350°F). Line a 23 cm (9 inch) springform tin with baking paper.
- Crush the biscuits into fine crumbs and mix with the almond meal. Add the melted butter and combine well.
- Press the biscuit mixture into the base of the prepared tin. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 160°C (320°F).
- In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. Add the vanilla extract and mix well.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Fold in the melted Toblerone chocolate until evenly distributed throughout the mixture.
- Pour the cream cheese mixture over the cooled biscuit base, smoothing the top with a spatula.
- Bake in the oven at 160°C (320°F) for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually. This helps prevent cracking.
- Once cooled, spread the sour cream over the top of the cheesecake and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with extra Toblerone pieces on top.
Notes
For best results, use a springform tin to easily release the cheesecake. Allow the cheesecake to cool gradually in the oven to prevent cracking. This cheesecake is best served chilled, so make it a day ahead if possible. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 250
- Fat: 28
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
- Cholesterol: 90
Frequently Asked Questions
How do I ensure my Toblerone Bar Cheesecake has the right texture?
For a creamy texture, make sure to use room temperature cream cheese and blend it well with the sugar before adding other ingredients.
Can I substitute Toblerone with another type of chocolate?
While you can substitute with other chocolates, the unique flavor and texture of Toblerone with its nougat and honeycomb will not be replicated.
What is the best way to prevent cracks in my baked cheesecake?
To prevent cracks, avoid overmixing the batter, bake it in a water bath, and let it cool gradually in the oven with the door slightly ajar.
