Post Christmas Toblerone Cheesecake
Now that Christmas and New Years are behind me, it’s time to actually take a closer look at the gifts my partner and I have accumulated. My partner received some foodie presents from his work colleagues, which included a 400g bar of Toblerone. I will admit that I am very partial to Toblerone (or any chocolate really), and we could’ve eaten it au naturel but the Adelaide weather has not been too kind to anything temperature sensitive (including me). So, when I opened the packaging, the chocolate was in a very poor, squishy state. What do you do with squishy Toblerone? Make a cheesecake of course! I love making cheesecakes (the no-bake kind), because all you need to do is whip it up, chuck it in a cake tin and whack it into the fridge. And with the Adelaide heat being rather unbearable (it was 45°C the other day!!!), the last thing I wanted to do was crank up the oven and bake. I followed a recipe that I had previously used to make a Bailey’s and Chocolate cheesecake, and just replaced the Bailey’s with melted Toblerone. I found the original recipe in one of my Delicious magazines. This cheesecake is supposed to serve 10-12 people. I think it serves 8-10 but then again, I like big slices.
Post Christmas Toblerone Cheesecake
200g plain chocolate biscuits (I used Arnott’s Chocolate Ripple biscuits)
80g unsalted butter
50g dark cooking chocolate
2 titanium-strength gelatine leaves
300ml thickened cream
750g cream cheese, at room temperature
½ cup (80g) icing sugar, sifted
Grease and line the base of a 24cm springform cake pan. Place biscuits into a food processor and process the biscuits to a fine crumb. Or, if you don’t have a food processor to whiz the biscuits, you can put the biscuits into a zip lock bag and bash them using a rolling pin, or my implement of choice, a meat mallet.
Place the butter and the dark chocolate into a heat proof bowl over a pan of simmering water, ensuring that the base of the bowl doesn’t touch the water, and stir until melted. Remove from heat and stir in to the biscuit crumbs. Press the biscuit mixture into the base of the cake tin and chuck it in the fridge to chill while you prepare the filling.
Soak the gelatine leaves in cold water for 5 minutes. Meanwhile, place 100ml of the cream in a small saucepan and bring to just below boiling point over medium-high heat. Remove the cream from heat. Squeeze as much of the water as you can from the gelatine, then stir the gelatine into the hot cream until it all dissolves. Set aside to cool slightly.
Break the Toblerone into pieces and place into a heat proof bowl over a pan of simmering water, once again, ensuring that the base of the bowl doesn’t touch the water. Stir until the Toblerone has completely melted.
In a large bowl, beat the cream cheese with an electric mixer until smooth. In another bowl, beat the remaining 200ml of cream with the icing sugar until soft peaks form. Add the cream to the cream cheese and beat until combined and smooth. Add the melted Toblerone and cooled cream mixture and stir to combine.
Spread the cheesecake mixture on top of the chilled biscuit base. Chill for at least 6 hours or overnight to set. Before serving, top with chocolate shavings.
Note: I have amended the original recipe slightly by replacing the Bailey’s with Toblerone and using chocolate biscuits for the base instead of Hobnob or digestive biscuits. The closest recipe I could find online to replicate the recipe I found in the Australian Delicious magazine is here. To make it easier to release the cheesecake from the cake tin, run a knife that has been heated with warm water around the edge of the cheesecake before popping it out of the tin.