Toblerone Cheesecake
Indulge in this rich and creamy Toblerone Cheesecake that combines the unique flavors of Swiss chocolate, nougat, and almonds with a classic cheesecake base, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Crushed graham crackers for the base.
- 0.5 cups unsalted butter, melted Melted for mixing with the crumbs.
- 2 tablespoons sugar For sweetness in the crust.
For the filling
- 8 ounces Toblerone chocolate Chopped into small pieces.
- 16 ounces cream cheese At room temperature, for smooth mixing.
- 1 cups granulated sugar For sweetness in the filling.
- 1 cups heavy cream For richness and texture.
Instructions
Prepare the Crust
- In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
Melt the Toblerone
- Chop 8 ounces of Toblerone chocolate into small pieces. Place it in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until fully melted. Remove from heat and let it cool slightly.
Make the Cheesecake Filling
- In a large mixing bowl, beat 16 ounces of cream cheese at room temperature until smooth.
- Gradually add 1 cup of granulated sugar and mix until well combined.
- Pour in the melted Toblerone and mix until fully incorporated.
- Add 1 cup of heavy cream and mix on medium speed until soft peaks form.
Combine and Set
- Pour the cheesecake filling onto the crust in the springform pan. Smooth the top with a spatula.
- Refrigerate for at least 4 hours or ideally overnight to allow it to set properly.
Serve
- Before serving, you may garnish with additional Toblerone pieces or a drizzle of chocolate sauce for an extra touch.
Notes
This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to a month. For best results, let it chill completely before serving.