This Toblerone cheesecake has to come with a warning. I made this for my about to be boyfriend six years ago as the greatest form of flirtation (bringing cake to school especially for them) and we are still together now! What do they say? A way to a man’s heart is through his stomach. So, whoever eats this may just fall in love with you. A grand claim, I know. In all seriousness, this has been a family recipe for longer than I can remember and my Mum has been making this for my Dad longer that I have been on this Earth. I hope this cheesecake becomes just as sentimental in your family as it has mine.

Ingredients

250g ‘Granita’ or ‘Malt O Milk’ biscuits
60g unsalted butter, melted
1 tsp ground cinnamon (optional in the base)
500g full fat cream cheese (Original Philadelphia is our favourite)
1/2 cup pure cream
1/3 cup superfine caster sugar
3tsp gelatin powder
1/3 cup boiling water
250g Toblerone and/or 70% dark chocolate, melted (We usually go ~170g Toblerone & 70g dark chocolate).

Method

Line the bottom and sides of a 22cm springform cake tin with baking paper.

In a food processor, blitz dry biscuits and cinnamon until fine. Gradually add in the melted butter and blitz until the mixture begins to stick to the sides. You will know it is the correct consistency when you press the biscuit base against the side of the food processor and it sticks to the side. If it is too dry, add more butter.

Press the biscuit base into the bottom and the sides of the cake tin with your fingers, spatula or the bottom of a flat glass. Place into the fridge.

The next step can be done in a stand mixer or with an electric hand mixer.

Beat the cream cheese until smooth. Add in cream and sugar and keep beating until smooth. Ensure to scrape down the sides of your bowl every so often, to ensure no lumpy cream cheese blobs make it into our cake.

To make the gelatin mixture, gradually whisk in gelatin powder ensuring no lumps form. Pour gelatin mixture into the cream cheese mixture and keep beating until smooth and glossy. Pour in melted chocolate and beat until fully incorporated and the mixture is smooth and glossy.

Pour the cheesecake mixture into the springform tin and refrigerate for 6 hours or overnight.

To serve, grate some dark chocolate over the top of the cheesecake.