Toblerone Cheesecake Recipe

Preheat the oven to 170°C (340°F). Line the base of a 23cm (9 inch) springform tin with parchment and lightly grease the sides.

Place the digestive biscuits in a food processor and blitz to fine crumbs. Alternatively, place in a sealed bag and crush with a rolling pin.

Mix the biscuit crumbs with melted butter, sugar and salt in a bowl until the mixture holds together when pressed.

Press the crumb mixture evenly into the base (and a little up the sides, about 1 cm) of the prepared tin using the back of a spoon or glass to compact firmly.

Bake the base for 10 minutes to set. Remove from the oven and allow to cool slightly while you prepare the filling. Reduce oven temperature to 150°C (300°F).

Chop the Toblerone into small pieces. Reserve about 30–40 g for sprinkling on top if desired. Place remaining chopped chocolate in a heatproof bowl.

Warm the heavy cream (do not boil) and pour it over the chopped Toblerone. Let sit for 1–2 minutes, then stir until smooth to make a chocolate-honey-nougat ganache. Stir in the 2 tbs honey. Allow to cool to lukewarm.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on low speed until smooth and lump-free (about 2–3 minutes). Scrape down the bowl.

Add the caster sugar and cornstarch, then beat on low until incorporated and smooth (about 1 minute). Scrape down the sides.

Add the eggs one at a time, mixing gently on low speed after each addition until just combined. Avoid incorporating too much air.

Add the cooled Toblerone ganache, vanilla, lemon zest and a pinch of salt. Mix on low just until combined and uniform in color. If mixture looks too loose, a short whisk by hand is fine—do not overbeat.

Pour the filling over the partially cooled biscuit base and smooth the top with a spatula. Tap the tin gently on the counter to remove any large air bubbles.

Place the tin in the oven and bake at 150°C (300°F) for 50–65 minutes until the edges are set but the center still has a slight jiggle (it will firm up while cooling). To reduce cracking, you can bake in a water bath: wrap the outside of the tin in foil and place it in a larger roasting pan filled with hot water coming halfway up the sides of the tin.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to further reduce cracking, then remove and cool to room temperature on a wire rack.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to fully set and develop flavor.

To make the caramel, place the granulated sugar in a medium heavy-based saucepan over medium heat. Without stirring, allow the sugar to melt and caramelize. You may gently swirl the pan; if sugar clumps form, gently stir with a heatproof spatula until fully melted and amber in color.

When sugar reaches a deep golden amber, remove from heat and carefully add the butter, whisking until melted and combined.

Slowly pour in the warmed heavy cream while whisking (it will bubble vigorously). Return to low heat and stir until smooth and slightly thickened, about 1–2 minutes. Stir in sea salt if using. Allow sauce to cool to room temperature; it will thicken more as it cools.

If you prefer a thinner drizzle for serving, warm slightly before using.

Chill a mixing bowl and whisk/beaters in the freezer for 10 minutes. Pour cold double cream into the chilled bowl.

Whisk the cream on medium-high speed until it begins to thicken, then add the icing sugar and vanilla. Continue whisking until soft peaks form. Do not overwhip; stop when peaks hold shape but are still glossy.

Transfer to a chilled bowl and keep refrigerated until ready to serve.

Remove the chilled cheesecake from the springform tin by running a thin knife around the edge if needed and releasing the latch. Transfer to a serving plate.

Drizzle the caramel sauce over the top or serve on the side. Spoon or pipe the Chantilly cream around or alongside slices when serving.

Scatter reserved chopped Toblerone pieces and toasted sliced almonds over the top for garnish.

Slice with a sharp knife dipped in hot water and wiped between cuts for clean slices. Serve chilled.