Comments on: Andrew’s Toblerone Cheesecake

By: Andrew Freemantle

Andrew Freemantle — Sat, 02 Jul 2011 10:29:36 +0000

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

By: Maggie

Maggie — Sat, 02 Jul 2011 07:44:36 +0000

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.

By: Andrew Freemantle

Andrew Freemantle — Mon, 27 Jun 2011 07:19:39 +0000

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!

By: Dolores Rose

Dolores Rose — Sat, 25 Jun 2011 13:54:40 +0000

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.

By: Helen T

Helen T — Sun, 05 Jul 2009 21:17:07 +0000

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?

By: Cheesecake Recipe

Cheesecake Recipe — Sun, 07 Jun 2009 07:08:05 +0000

That looks great, I’ve got more recipes here if you’re interested.

By: Iain

Iain — Wed, 08 Apr 2009 19:18:30 +0000

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!

By: Andrew Freemantle

Andrew Freemantle — Mon, 26 Jan 2009 07:32:53 +0000

> 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

By: Megan

Megan — Sun, 25 Jan 2009 21:29:51 +0000

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

By: Andrew Freemantle

Andrew Freemantle — Mon, 24 Nov 2008 17:04:31 +0000

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/)