Toblerone cheesecake is a rich and indulgent dessert that combines the creamy, smooth texture of classic cheesecake with the distinctive honey-almond and chocolate flavor of Toblerone, making it a decadent treat for chocolate and cheesecake lovers alike. The history of this dessert lies in blending the Swiss heritage of Toblerone chocolate, first created in 1908, with the long-standing popularity of cheesecake, resulting in a luxurious fusion that highlights the best of both worlds. The ingredients breakdown includes cream cheese for creaminess, Toblerone chocolate to infuse flavor, sugar for sweetness, eggs to bind, butter for the biscuit base, and digestive biscuits or graham crackers to create a crunchy foundation. The step-by-step recipe involves preparing a biscuit crust by combining crushed biscuits and melted butter, mixing the cream cheese with melted Toblerone and sugar, folding in eggs gently to preserve airiness, pouring the batter over the crust, baking gently (often in a water bath to prevent cracks), and chilling thoroughly to set the cheesecake to perfection. Tips for the perfect cheesecake include ensuring all ingredients are at room temperature, avoiding overmixing to maintain a light texture, using a springform pan for easy removal, and allowing enough chilling time for the cheesecake to firm up properly. Variations and customizations can involve adding fruit toppings like raspberries or strawberries, swirling caramel or chocolate sauce into the batter, substituting different chocolate types, or incorporating nuts for extra texture, allowing for a personalized twist to suit different tastes. Health considerations and nutritional value note that Toblerone cheesecake is a calorie-dense dessert high in fats, sugars, and cholesterol due to the cream cheese and chocolate content, so it should be consumed in moderation, especially by those monitoring calorie intake or with dietary restrictions, while portion control can help enjoy this treat without compromising health goals. Frequently asked questions often address how to store the cheesecake properly to maintain freshness, suggestions for ingredient substitutions like dairy-free or gluten-free options, troubleshooting tips for common issues such as cracking or soggy bases, and advice on how long the cheesecake can be kept in the fridge or freezer, making it easier for home bakers to achieve delicious results.
Toblerone Cheesecake
Ingredients
Biscuit Base
- 300 g digestive biscuits
- 150 g unsalted butter melted
Cheesecake Filling
- 200 g Toblerone melted
- 500 g full-fat cream cheese
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 200-300 g Toblerone chopped
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g milk chocolate melted
Toblerone pieces
- Sprinkles
- Grams – Ounces Conversion
- 300 g = 10.6 oz
- 150 g = 5.3 oz
- 200 g = 7 oz
- 500 g = 17.6 oz
- 125 g = 4.4 oz
- 300 ml = 10.1 fl oz
- 150 ml = 5.1 fl oz
- 50 g = 1.8 oz
- Biscuit Base:
- 300 g digestive biscuits crushed
- 150 g unsalted butter melted
- Cheesecake Filling:
- 200 g Toblerone melted
- 500 g full-fat cream cheese
- 125 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream
- 200-300 g Toblerone chopped
- Decoration:
- 150 ml double cream
- 2 tablespoons icing sugar
- 50 g milk chocolate melted
- Toblerone pieces to decorate
- Sprinkles optional
Instructions
For the Biscuit Base:
- Place the digestive biscuits in a food processor and blitz until you get fine crumbs. Add the melted butter and pulse a few times until the mixture is well combined. Press the crumb mixture firmly into the base of an 8-inch (20cm) deep springform tin. Chill in the refrigerator while you prepare the filling.
For the Cheesecake Filling:
- Gently melt 200g of Toblerone in a heatproof bowl over a pan of simmering water, stirring occasionally, or melt it in short bursts in the microwave until smooth. Allow it to cool slightly while you continue. Using an electric mixer (such as a KitchenAid), beat the cream cheese, icing sugar, and vanilla extract together until smooth. Gradually add the melted Toblerone and beat again until fully combined. Pour in the double cream and whip the mixture until it thickens and resembles a mousse. Fold in the chopped Toblerone pieces gently, then pour the filling over the chilled biscuit base and spread evenly. Cover and refrigerate for at least 4-5 hours, preferably overnight, to set.
For the Decoration:
- Carefully remove the cheesecake from the tin. Whip the double cream with icing sugar until soft peaks form, then use it to decorate the top along with melted milk chocolate, extra Toblerone pieces, and sprinkles as desired.