Description
A chocolate crust, a creamy vanilla middle, and a topping with crunchy, honeycomb and nutty milk chocolate makes for a wow-worthy dessert.
Ingredients
Units
Scale
- 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
- Crush the biscuits with the almond meal and add the melted butter. Press into a lined springform tin. Bake for 10 minutes.
- Take out of the oven and cool.
- Turn the oven to 160 C / 320 F (if your oven is hot or fan forced reduce to 150 C/300 F)
- Put the cream cheese, eggs, cream, vanilla and sugar into a food processor and blitz till smooth. pour into the base and bake for 40 minutes. Check the centre by shaking gently. The cheesecake should be just slightly wobbly. If it needs a little longer bake in 10 minute increments till just done (the timing depends on the depth of the cheesecake). It should never brown or split.
- Cool and preferably chill overnight.
- Separate the Toblerone leaving about about 50 gm to decorate the top of the cheesecake. Slice each piece in half keeping the triangles in tact.
- Break up the Toblerone and pour over the warmed cream and stir till melted. Don’t make the cream too hot as it will melt the nougat.
- Pour this chocolate mixture over the cheesecake. Decorate with the Toblerone pieces and chill till set.
- Category: Dessert, Baking