Thursday, 16 June 2011

Indulgent Toblerone Cheesecake

I'm aware that so far my whole blog has been very cupcake orientated; it's not that I don't like other cakes, it's just that I don't make them very often, and cupcakes are definitely more my forté. Nevertheless, this week I have revisited an old favourite recipe of mine. It came from a local chef, who owns a restaurant in my village, and I've been making it for a couple of years now. Along the way I've tweaked the recipe ever so slightly to suit my own taste, so here it is, Toblerone cheesecake:

Recipe and method as follows:

30g unsalted butter
10 chocolate digestives
250g philly cheese
200ml double cream
50g caster sugar
70g Toblerone, melted
70g Toblerone, chopped 
(you can add more or less chopped Toblerone, depending on how chunky and chocolately you want your cheesecake to be!)

  • Crush digestives in a bowl to a fine crumb, melt the butter and combine well with the biscuits. Cling film a sandwich tin, and press the biscuit in a layer along the bottom. Flatten down well and refrigerate to set.
  • Mix the caster sugar and cheese in a bowl and put to one side.
  • Whisk the cream in a seperate bowl.
  • Melt 70g of Toblerone, and once it has cooled slightly, stir into the cheese mix.
     Then fold in the 70g of chopped Toblerone and whisked cream.
  • Pour the mixture on top of the biscuit layer and refrigerate to set.
  • Dust with cocoa powder to finish!
It's not the most aesthetically pleasing cake I've ever made, but it's super easy, and so so tasty. It makes a really lovely chunky cheesecake, definitely one for those with a sweet tooth (like me!).

I enjoyed my slice with a puddle of cream :) 

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