So if this isn’t the definition of food porn I don’t know what is.

It’s a chocolate bar that’s often overlooked as something just for ‘special occasions’ and though this cheeky little dessert is definitely something special it’s made me realise how much more I need to eat Toblerones (first world problems and all that). 

I’ve really gone to town with the theme of chocolate in this recipe, it features a Bourbon biscuit base, creamy chocolate filling topped with melted chocolate and Toblerone chunks. I’ve added some chopped almonds to the cheesecake filling as well to reflect the texture of the toblerone – and the result is immense! If you’d prefer, you could leave these out. 

For more cheesecake recipes, I suggest checking out my Easter Oreo, Bourbon or Biscoff.

Ingredients (makes one cheesecake, 23cm wide. Will serve 10-12): 

• 275g Bourbon biscuits, crushed
• 90g unsalted butter, melted
• 500g full fat cream cheese
• 300ml double cream
• 80g icing sugar
• 200g milk chocolate
• 60g chopped almonds

Topping:

• Toblerone pieces
• Chopped almonds
• Melted chocolate – around 60g 

Method:

1. Start by mixing together the crushed biscuits and melted butter together until they begin to stick. Pour into a loose bottomed, 23cm wide tin and spread evenly across the bottom, flattening with the back of a metal spoon – you need a strong, smooth base which will hold in place
2. Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
3. Once the base has set, whip the double cream, use a hand whisk to do this (or electric if you like) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese and icing sugar together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It may be slightly runny but don’t worry, this will change when you add the whipped cream
4. Add the whipped cream to your cream cheese mixture and whisk briefly until all has combined, then add the melted chocolate and chopped almonds and mix by hand until you have a thick, creamy chocolate cheesecake layer
5. Spread on top of the biscuit base, smoothing with a palette knife and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4 hours
6. Once removed from the fridge and fully set, remove from the tin and decorate with some chopped almonds, melted chocolate and leftover toblerone pieces. Once made, the cheesecake will keep in the fridge for up to 3 days in airtight containers 

Enjoy! Nic x