Andrew’s Toblerone Cheesecake
by Andrew Freemantle • October 18, 2008 • 11 Comments
I don’t have a sweet tooth as such, but I have discovered a talent for making desserts – that or my friends are very complimentary ;o)
I think I’d heard of The Cheesecake Factory before my first trip to the States, so when our hotel taxi took us past the one on Camelback Road in Phoenix we had to double back after checking in. I can testify to that first comment on Yelp.com – the “Portions are ginormous” !
A couple of months later, I decided to make a cheesecake to take into work for my Birthday, and although The Cheesecake Factory had pretty much every flavour, they didn’t have a Toblerone one, so, inspired by their “Chocolate Chip Cookie-Dough Cheesecake” – I’d not seen ‘floating’ pieces of yumminess in the cheesecake bit before – I found a basic cheesecake recipe and experimented.
This is the latest version that was a huge success at my most recent Birthday celebrations. Those mathematically minded of you will note the recipe uses only 2/3rds of the Toblerone..
For the Base
1 Packet of Hob Nobs or Digestives (500g)
1 Small Packet of Oreos (optional)
1/3 Block of Butter (about 90g)
For the Cheesecake
400g Bar of Toblerone
450g of Cream Cheese (Philadelphia)
250g Caster Sugar
250g Crème Fraîche
475ml Double Cream
For the Topping
200ml of Double Cream
Serves: 8-10
Method
Create the base first
- Break-up the Hobs Nobs or Digestives and optional Oreos into crumbs, I do this by emptying them all into a Sandwich Bag (or Ziploc), and hitting them repeatedly with a large Branston Pickle jar which I can also employ as a makeshift rolling pin.
- Make sure there aren’t any large crumbs left, then melt the butter in a medium sized pan over a low heat and stir all of the mashed-up biscuit crumbs into the butter. The crumbs will easily soak up the butter, become a little darker in colour and just start to stick together. Save the sandwich bag..
- Take a 23cm (8″) springform tin, and cut a piece of grease-proof paper for the bottom (I lightly dab the tray with butter in a couple of places to hold the paper in place)
- Turn out the buttery-crumb mixture into the tin, even out, then using something with a flat surface (such as a church candle wrapped in clingfilm) pat the mixture down evenly to compress it
- Place in the fridge to set while you continue with the main cheesecake part..
Create the cheesecake
- Break off about a 3rd of the Toblerone peaks and place them in the same Sandwich bag (give it a good shake out first!), and with the same Branston Pickle jar mash the Toblerone into smallish chunks, roughly 1-1.5cm in size
- Place all of the other ingredients into a large bowl, and electric whisk together until smooth
- Stir in the battered Toblerone pieces to the mixture, then empty the lot onto the base in your springform tin, pushing the mixture into the edges and getting the top as smooth and level as you can
- Put it back in the fridge to set, ideally overnight
Create the topping
- Break off about a 3rd of the Toblerone, and melt it in a small bowl over a pan of simmering water.
- Add the double cream a bit at a time, stirring it all in before adding more, until it’s all in there. It will get quite runny but that’s fine
- Retrieve your cheesecake from the fridge and slowly pour the melted Toblerone topping onto it. Guide the topping so it all gets covered then place it back in the fridge to turn sticky
- It should be ready in about an hour or so.
Best served chilled with squirty cream ;o)
Variations
To make the base a bit more interesting you can use broken up bits of Cinder Toffee instead of Oreos (which you can make, though I bought!). You can also add extra topping layers – I made a Toblerone Cheesecake with a layer of melted marshmallow under the melted Toblerone topping once which worked very well too
Two questions:
1) How did I not know you have a blog?
2) Do we get cheesecake if we visit at Christmas?
Hey Chris!
1) dunno
2) absolutely – what do you think about a white chocolate Toblerone version? (as suggested by Kevin Wardle: http://www.kevinwardle.me.uk/)
Heya, this sounds amazing! A Few Questions though:
1)How Long Does This Take, Preperation Time and Chilling Time?
2)How Much Does This Make?
Thank You x
> Heya, this sounds amazing!
Thank you!
> 1)How Long Does This Take, Preperation Time and Chilling Time?
The preparation is no more than 2 hours total, and the chilling time is split – the cheesecake bit needs about 30 minutes to cool before you pour on the topping, and the topping probably another 30 minutes.
However, some people like their cheesecake cold or cool right through in which case leave it in the fridge overnight if you can, (though a couple of hours should do it)
> 2)How Much Does This Make?
Good question, I forgot to mention the portions!
It’ll make 8 good-sized portions from the 23cm/8″ tin, but I always find there’s enough left over to make about 3 single portion one’s (like the one in the picture!).
Andrew x
sounds fantastic going to try this soon, I’ve just made a Turkish delight cheesecake which was dead simple. like you I am a believer of using what is at hand, large tins of Heinz tomato soup also make good rolling pins!
That looks great, I’ve got more recipes here if you’re interested.
Great recipe! We’ve linked to it for our feature on food inspired by Roger Federer’s Swiss-ness. And what could be more Swiss than Toblerone?
Hi Andrew, I have just come across your site doing a google and love the sound of the Toblerone cheesecake which I intend making.
Just one question, what size packets of biscuits do you use?
I make a white chocolate and raspberry cheesecake which is divine.
Hi Dolores, and thank you!
I use about 500g of Digestives (I’ve just updated the recipe!). Does your cheesecake recipe or method differ much from mine, because your White chocolate and Raspberry does indeed sound divine!
Andrew I have just made your cheescake exactly as the instructions say above. It’s been in the fridge overnight and it hasn’t set at all. I thought there should be a setting agent like gelatin in it but your recipe sounded so easy. Can i recue is by adding some gelatin now?? If so how much?? I had made the cake for a birthday which is today so i’m really gutted! Hope you can help.
Hi Maggie,
I’m so sorry that your Cheesecake hasn’t set – some times the Cheesecake’s I’ve made have been a little soft, but they’ve held their shape when cut for serving. I can suggest a couple of things:
You could try popping it in the freezer for a hour or so. Once it is pretty solid you could serve it that way.
If you don’t want to freeze it, you could spoon it into individual dishes or even wine glasses, though I guess you’d need to lift the topping out first so you could break up the base so it would fit the smaller dishes. Alternatively, you could serve the soft cheesecake mixture with some shortbread or plain cookies.
It’s probably of little consolation, but I bet it’ll still taste great