Fri, 3 August 2018
Toblerone cheesecake
400g digestive biscuits
180g butter
360g toblerone (one large airport size bar!) 400ml cream 600g cream cheese
8" or 9" loose base tin, lined with parchment on the base
Make the base first:
Place the biscuits in a sandwich bag and bash to crumbs with a rolling pin (don't seal the bag or it will burst) pour into a bowl.
Melt the butter and pour over the biscuit crumbs and stir to coat all the biscuit. Press this sandy mixture into the tin, pressing down well to compact. Place in fridge for at least 1/2 an hour.
Place the toblerone in a bowl over a saucepan of simmering water (a bain marie) until melted. Remove from the heat to cool slightly.
In a 2nd bowl, beat the cream cheese to soften and smooth.
Using a mixer, whisk the cream until soft peak stage. Mix in the melted chocolate by hand until well incorporated and then fold in the cream cheese. Keep folding gently until there are no more white streaks.
Take the base from the fridge and pour in the cheesecake filling. Tap the tin lightly on the counter to remove air bubbles and then smooth the top with a pallet knife. Return to fridge for several hours, or overnight, until set.
You can decorate the finished cheesecake with more chocolate, whipped cream and chocolate ganache if you wish.
