Description
A baked Toblerone cheesecake with a chocolate crust, creamy vanilla filling, and a topping of crunchy honeycomb and nutty milk chocolate.
Ingredients
Units
- 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 (120 ml) of almond meal ( for extra crunch)
- 100 gm (3 1/2 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 tbsp caster sugar ( 50 g)
Toblerone Topping
- 250 gm Toblerone (Use 50 gm bars or a large 400 gm one)
- 100 ml cream (3 1/2 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. Scrape the seeds from the vanilla bean and add them along with the 1 cup (250 ml) cream, mixing until well combined.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- 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.
- Reserve about 50 gm of the Toblerone for decoration. Break the remaining 200 gm into pieces and stir into the 100 ml cream, warmed gently, until melted into a smooth ganache.
- Once the cheesecake has cooled, pour the Toblerone ganache over the top and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with the reserved 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