Do you like Toblerone?.
It is probably not the sort of chocolate bar I would normally eat as I love dark chocolate, but 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. She buys them at the airport on her way through for Skater.
This time after her visit, I stole most of it to make this cheesecake. I am not sure exactly why I so desperately wanted to make a Toblerone Cheesecake but I did….and Skater graciously allowed this to happen, sacrificing his eating pleasure for a better cause.
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. Here 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.
- 250 gm chocolate ripple biscuits. 1 packet, or plain chocolate shortbread biscuits
- 100 gm almond meal ( for extra crunch 1/2)
- 100 gm butter melted
- 500 gm cream cheese room temperature
- 250 ml cream ( I used thickened- 35% butterfat 1 cup)
- 1 whole vanilla bean
- 3 whole eggs
- 50 gm caster sugar 3
- 250 gm Toblerone Use 50 gm bars or a large 400 gm one
- 100 ml cream
- 50 gm Toblerone to decorate