Toblerone Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 8
For Base
- 180g/6ozs. Lotus Biscoff cookies
- 2 tablespoons cocoa powder
- 100g/3.5ozs butter, melted
For Filling
- 300ml/10.6flozs cream
- 500g/1.1lbs cream cheese, at room temperature
- 180g/6ozs honey
- 150g/5ozs, Toblerone, chopped into small chunks
- 120g/4ozs. nougat, chopped into small chunks (can also make this Toblerone too)
For Topping
- 200g/7ozs. Toblerone
- 30g/1oz coconut oil
- 40g/1.4ozs Toblerone bar pieces
Step 1 - Line the base and sides of a 20cm/8inch springform tin. Place the cookies and cocoa powder in a food processor and blend until fine in texture. Empty out into a bowl and mix with the melted butter well so that the butter is evenly distributed. Press into the base of the prepared tin. Then place this tin in the freezer while you make the filling.
Step 2 - Whip the cream until soft peaks form and then set aside. Then whip the cream cheese and honey until smooth. Fold in the whipped cream and the chunks of Toblerone and nougat. Scoop the filling on top of the base and smooth over the top. Place in the fridge for 6 hours or overnight.
Step 3 - Melt the Toblerone chocolate on 50% power in the microwave or over a double boiler (do not use 100% microwave power). Add the coconut oil and mix to distribute well. Pour over the cheesecake tilting the cheesecake slightly so that the chocolate goes out to the edges. Score the chocolate layer of the cake to show where to slice (important to make the cheesecake easy to slice). Place in the fridge to set firm. Then top with added Toblerone pieces (optional).