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
1 packet (250g) chocolate biscuits, blend to crumbs
100g unsalted butter, melted
100g premium dark cooking chocolate
250g cream cheese (I use light Philadelphia)
200ml whipping cream
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
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.