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.
Toblerone Cheesecake
Ingredients
Biscuit base
- 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
Filling
- 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
Toblerone Topping
- 250 gm Toblerone Use 50 gm bars or a large 400 gm one
- 100 ml cream
- 50 gm Toblerone to decorate
Instructions
- Oven temperature 180 C/350 F to start. 1 x 23 cm or 20 cm springform tin, lined with paper.
- 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.
Hello. Years late I know, but this looks really nice and I’d like to make it.
Can you explain what you mean on the almonds line – for extra crunch “1/2”. does that mean half and if so, half what? thanks 🙂
Hi Marcus
Thanks for commenting and asking.
Yes years later I have read it and it is very confusing.
The recipe calls for making a base with a packet of crunchy biscuits (250 gm) and 100 gm of almond meal. This makes quite a lot of base. If you use 1/2 the almond meal the base will be slightly crunchier due to the lesser amount of almond. This has a softer texture than the biscuits so the base will be crunchier with a lesser amount.
It will work just as well in fact it will be fine with the 50 gm of almond and 250 gm biscuits and the 100 gm of butter
I hope you have a great weekend and this cheesecake is part of it!
Tania
You had me at Toblerone! This looks incredible!!
Kristen @ The Endless Meal recently posted..Chocolate Vegan Pumpkin Pie
What a favourite relative to have! I love this cheesecake. John won’t eat cheesecake so I’d get the whole thing myself. Win!
Maureen | Orgasmic Chef recently posted..Apple Crisp Cake
No, I don’t like toblerone… I love it! This cheesecake is 100 types of yum. Great photos, too.
Like you, Toblerone was never my favourite chocolate but it does have a classic air about it and in cheesecake form I suspect it comes into its own! What a beautiful dessert.
Kari @ bite-sized thoughts recently posted..Giant couscous with greens, sun dried tomatoes, chickpeas and tahini
Although it is super sweet I don’t mind Toblerones. They make dark and other varieties too! Did Skater eat it?
Lorraine @ Not Quite Nigella recently posted..Carrie: A Halloween Dolly Varden Cake From The Dark Side {& Video}!
oh maaaan i looove toblerone! this cheesecake sounds incredible!
chocolatesuze recently posted..Leeton, New South Wales [1]
Cheesecake is delicious anytime, but topped with chocolate…oh my! This looks yummy.
The Surprised Gourmet recently posted..Fried Chicken Sandwiches
Not a Toblerone lover but this was divine! I can vouch for it. Love being the guinea piggy… Thanks Tan!
Your Toblerone cake looks splendid! Last year I made Toblerone Mousse for a New Year’s function. I think this one will be the 2016 Cake to make. Thanks for sharing your skill & wisdom 🙂
Your cheesecake looks incredible. You’ve decorated it beautifully. I also prefer dark chocolate but I never pass on a few pieces of toblerone xx
Hotly Spiced recently posted..Custard Squares
Wow – this looks divine.
I think this Toblerone has definitely given it’s life for the greater good!
Amanda (@lambsearshoney) recently posted..Bra Cheese Fair, Italy
I adore toblerones and making a cheesecake dedicated to them is genius. It looks absolutely delicious. Thank you for sharing. Sammie
So very chocolatey and cheesy :-)) Wish I could have a small slice with my tea now. Great job, Tania.
Angie@Angie’s Recipes recently posted..Mango and Avocado Salad with Pomegranate and Dukkah