Toblerone Cheesecake

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Crust

3/4 cups chocolate crumbs

1/2 cup ground pecans

1 Tablespoon granulated sugar

1/8 cup butter, melted

Cheesecake

16 ounces cream cheese, at room temperature

1/2 cup firmly packed brown sugar

1 Tablespoon all purpose flour

1 1/2 teaspoons vanilla extract

1/4 cup sour cream

1 large egg

18 caramels

1 Tablepsoon water

Caramel Sauce

1/2 cup packed brown sugar

1/4 cup heavy cream

2 Tablespoon butter

pinch of salt

1 1/2 teaspoons vanilla extract

OR 1 (380g) size jar of caramel spread

*For this cheesecake we used a Caramel Spread made by Bonne Maman, Product of France (380g)size jar.

You can use as little or as much caramel spread to your personal taste. Reserve whatever you do not use for another occasion.

Makes one 6 inch cheesecake. Double recipe if you want to make a 9 inch cheesecake.

Garnish

(300g) Toblerone (Swiss Mild Chocolate With Honey and Almond Nougat) product of Switzerland

*Note: You can use as little or as much as you would like to eat on the cheesecake

Chocolate Drizzle

1/2 cup grated (2 ounces) chocolate (We used Callebaut)

Directions

Crust

Preheat oven to 350 degrees F.

Put the chocolate crumbs into a mixing bowl.

Use a food processor or bullet to finely chop the pecans; stir the ground nuts and granulated sugar into the chocolate crumbs using a mixing spoon.

Melt the butter in a small pan on low heat on the stovetop. Add the melted butter to the crumb mixture and stir together. Spoon this mixed crumb mixture into the 6 inch spring form pan and using your fingertips press down evenly across the bottom to form the crust.

Bake the crust for 10 minutes. Remove from the oven and set aside.

Cheesecake

In a medium sized bowl, using an electric beat together the cream cheese, brown sugar, flour and vanilla. Mix until nice and creamy and well combined. Add the sour cream and beat in. Add the egg and mix in on low speed until well blended.

Using a double boiler, melt the caramels and water on the stovetop over medium to low heat. Once melted, add to the cheesecake batter and beat in with the electric mixer on medium speed until you can see it is well combined.

Pour the batter over the cooled crust.

Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set.

Remove from the oven, place onto a cooling rack. Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting the topping and serving.

Assembly

Spread the caramel sauce onto the cheesecake. Chop the Toblerone bars into small pieces and garnish around the top outside of the cheesecake. *You can use as little or as much of the Toblerone bars as you like.

Melt the chocolate in the double boiler. Drizzle melted chocolate on top.

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