So, this week’s bake was something a little different to normal, a cheesecake. I just thought why not try something a little different and see what happens. So the cheesecake this blog is about wasn’t the first one I made, this blog was meant to give you a chocolate and non chocolate option. As you can see that isn’t quite the case. So before I made this Toblerone cheesecake, I made a custard cream one. I’ll not go into too much detail, because I do want to make it again but I stupidly used a big tin so it was far too thin for a cheesecake. In the coming weeks I’m going to remake it and do mini cheesecakes. Just a warning this cheesecake is certainly a bit of a chocolate overload.
For the biscuit base I crushed 250g of Bourbon biscuits until, it resembled rubble. After that was crushed I melted 40g of Toblerone and 40g unsalted butter in a bowl over a pan of hot water. The smell of the melted chocolate was lush. I mixed the melted butter and chocolate into the crushed biscuits. In an 8inch tin I lined the bottom with baking paper so it would easy to get out of the tin when it was set. I used the back of a metal spoon to flatten the biscuit base in the tin so it was nicely compact and flat. I put this base in the fridge for about 20 minutes
For the cheesecake mix, I started by melting 200g Toblerone with 100g light muscovado sugar until the chocolate was melted and the sugar was dissolved. I left this to cool whilst I prepared the rest of the mix. I also in a little bowl mixed together 3 tablespoons of hot water and cocoa powder until it was smooth. I whipped 400ml of double cream until it was able to hold its shape and then added the cocoa powder mix and the melted chocolate mix together. Finally for the final part I beat 400g cream cheese and carefully folded the two together. I then added the cheesecake mix on top of the base and made it as smooth as possible. I left it to set in the fridge overnight and then decorated it the next day.
Overnight, it set really well and the height was the perfect height to me, of a cheesecake. Plan A was to melt some chocolate and almost mirror glaze it down the sides, obviously this seemed like a brilliant idea. Until I realised it would only melt the set cheesecake. So that was fine just had to improvise and hope for the best. I had some left over dark chocolate I grated finely and the cut a few pieces as larger chunks. I used the larger pieces of Toblerone and made a ring around the outside of the cheesecake. I couldn’t help but feel it was missing something for decoration. After last weeks baking haul I thought why not try and paint the Toblerone gold? This wasn’t really working out how I would’ve liked it so tried painting the Bourbons instead. I loved how the Bourbons turned out after they were painted with edible paint. I added the grated chocolate in the gaps. For a final touch I added a sprinkle of gold glitter.
I was really happy with how the cheesecake turned out especially after I thought I’d ruined it. Just a warning the cheesecake is extremely rich but a nice little treat. It went down a storm with my friends and family. I might work on little mini cheesecakes and play around with that idea. This recipe is certainly one I would recommend. In the coming blogs you’ll hopefully see some cocktail themed cupcakes so look out for them. Have a lovely week!
Lots of love,
Hannah x
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