Toblerone Cheesecake
This is a wow dessert. Chocolate base and the most creamy vanilla centre topped with crunchy milk chocolate
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.