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Toblerone Cheesecake // One for the Serious Chocolate Lover

I don’t watch a lot of television. In past years my head was too busy with thoughts of things that needed doing that I found I couldn’t sit down long enough to get through an entire program. I often marvel at people who sit down at a regular time to watch the same show each week. I tried that once. I tried to watch an entire season of Cesar Milan and actually programmed the start time into my calendar on my phone. I wound up watching two episodes then started missing the reminders. I was way too busy indulging in nocturnal gardening or cooking and cleaning the kitchen when that reminder went off.

Recently however due to a combination of colder weather and a somewhat still mind, I have found myself interested in couch surfing. And the scary thing is, I think I like it. In the mornings I used to sit at my desk and eat my breakfast whilst blogging and responding to emails. Now I am perched on the couch with my morning coffee for a bit, watching kids cartoons. I’m not so much engaging in what is on the idiot box, but I am sitting there…still. 

The kind of shows I do love to watch are SBS cooking shows. I especially love Luke Nguyen, he has me engrossed enough to sit down for another episode. I’ve avoided the competitive cooking shows such as Master Chef as I find the pressure cooking way too stressful. I mean, doesn’t that kind of pressure take the joy out of the creative aspect of cooking? I see cooking as fun, I don’t enjoy it when I have to do it, and I don’t get this whole competing thing. But then I am the least competitive person you will ever know so it’s not surprising it’s not my thing. The last couple of weeks however I have actually sat through a few episodes of Master Chef, and my question is, do contestants really only get those few minutes between being given the ingredients and when that clock starts ticking to come up with dish ideas? I would fail miserably at that, I’d be procrastinating and toying with ideas in my head long after the show had ended.

My head is a swirl of dish ideas, and cheesecake is always one that hovers up there itching to be entertained again. This Toblerone cheesecake idea came about after I posted a question on Facebook asking what flavour cheesecake people like. I used the same recipe as I always do for the non-bake variety, also previously used for my white chocolate and mint cheesecake and my favourite white chocolate and raspberry cheesecake. It’s easy, surprisingly easy given how delightful it turns out. I do love mascarpone and love how it tastes combined with chocolate, so it’s a combination I stick with. 

So what’s your favourite cheesecake flavour? And do you watch Master Chef?

Ingredients // makes 20cm cake

Base:

1 packet (250g) chocolate biscuits, blend to crumbs

100g unsalted butter, melted

 

Filling:

200g Toblerone

100g premium dark cooking chocolate

250g cream cheese (I use light Philadelphia)

200ml whipping cream

250g mascarpone

 

Topping:

200g Toblerone (or half a one if you discover someone who looks a lot like you has eaten half of it before you get to using it)

Or grated dark chocolate

 

Method:

Grease round 20cm springform cake tin. ** tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join.

Mix biscuit crumbs and butter well, press firmly into base of tin. Place tin into fridge to chill base while making the filling.

Melt Toblerone and dark chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly.

Whip cream cheese until smooth and creamy. In another bowl whip cream to medium stiffness (mousse-like texture). Add to cream cheese along with mascarpone and combine well. Stir in melted Toblerone and dark chocolate and stir until nice and creamy and chocolatey. 

Pour mixture onto the cheesecake base. Chill overnight or for at least 8 hours. Remove from refrigerator and decorate with broken Toblerone pieces or grated chocolate.

 

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  • Rachel - looks amazing! beautiful photography tooReplyCancel

  • Annaleis - I love a recipe that looks like I can manage it but is also one that looks like a chef made it. Will be trying this one out for sure!ReplyCancel

  • Amanda - What type/brand of chocolate bisquit did you use?ReplyCancel

  • EssentiallyJess - Oh this is not good for my health kick.ReplyCancel

  • The Life of Clare - I love non-baked cheese cake. I’m a fan of the fruity flavours. And masterchef is great, but I rarely make it through a whole episode these days.ReplyCancel

  • Karin - Made it last night and it was so easy. Just decorated it and tasted a tiny piece: delicious!ReplyCancel

  • Kimberly H - This looks amazing! What chocolate wafers did you use? I would like to make this soon. Thanks!ReplyCancel

  • Peggy Saas - Thank you Rachel.ReplyCancel

  • Peggy Saas - It’s super easy Annaleis, and you can have all sorts of fun with the topping too!ReplyCancel

  • Peggy Saas - Hi Amanda, I used Arnott’s Choc Ripple biscuits. They’re plain chocolate biscuits (not chocolate coated).ReplyCancel

  • Peggy Saas - Definitely not good for the health kick Jess but so good for the sweet tooth!ReplyCancel

  • Peggy Saas - I am a fan of the fruity flavoured no-bake cheesecake too Clare. I usually always have some kind of berries on mine.ReplyCancel

  • Peggy Saas - Nice one Karin, I’m glad you tried it and liked it!ReplyCancel

  • Peggy Saas - Kimberly I used Arnott’s Choc Ripple biscuits. They’re plain chocolate biscuits, not chocolate coated.ReplyCancel

  • Bridie - Cannot wait to try this! If we weren’t about to head out of town, I’d be making this tonight. Thanks for sharing. XReplyCancel

    • Peggy Saas - You’re welcome Bridie. I hope you get to try it and enjoy it!ReplyCancel

  • Chichi - Stunning looking cake and i’m sure is delicious as well. Love the tip about turning base of the tin upside downReplyCancel

    • Peggy Saas - Thank you Chichi. Such a small tip but makes removal that tiny bit easier. :)ReplyCancel

  • Ashlea @ Glamour Coastal Living - Oh my, this looks devine! I have two birthdays coming up in the next week so I think this one will be tried and tested for sure. Beautiful photos too xReplyCancel

  • HELEN - it looks absolutely amazing!ReplyCancel

  • Rosemary - This looks great making it for my nephews birthday he loves toblerone and my cheesecakes, thanks for sharing your lovely recipes.

    Cheers

    RosemaryReplyCancel

  • Jena - Just made this today. It’s very tasty but quite a bit smaller than what’s shown in the picture. Both the base and the filling are not as thick so will double the amount for both the next time I make this.ReplyCancel

    • Peggy Saas - Try using a smaller tin then the layers will be thicker. Glad you enjoyed it!ReplyCancel

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