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Toblerone Cheesecake Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings

Description

This Toblerone Cheesecake recipe features a creamy, smooth cheesecake packed with chopped Toblerone chocolate pieces for a delightfully crunchy texture. The graham cracker crust is buttery and crisp, while the silky ganache topping made from semi-sweet chocolate and heavy cream adds a rich finish. Perfect for chocolate lovers, this cheesecake is an indulgent dessert that’s sure to impress at any gathering.

Ingredients

Crust

  • 2 cups (210 grams) graham cracker crumbs
  • 2 tablespoons (25 grams) brown sugar
  • 6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (900 grams) cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 3 tablespoons (22 grams) all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup (240 grams) sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 7 ounces (200 grams) Toblerone, chopped

Ganache Topping

  • 3/4 cup (180 ml) heavy cream
  • 6 ounces (170 grams) semi-sweet chocolate, finely chopped

Optional Decoration

  • Whipped cream
  • Mini Toblerone candies

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan to prevent sticking.
  2. Make the Crust: In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix thoroughly to ensure all crumbs are coated. Firmly press this mixture into the bottom of the prepared pan to form an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set, then remove and let cool slightly.
  4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add the granulated sugar, all-purpose flour, and kosher salt, then continue beating until fully combined and smooth.
  5. Add Sour Cream and Flavoring: Mix in the sour cream and vanilla extract until fully incorporated into the batter.
  6. Add Eggs: Add the eggs one at a time, beating after each addition just until combined. Be careful not to overmix to maintain a smooth texture.
  7. Fold in Toblerone: Gently fold in the chopped Toblerone pieces evenly through the cheesecake batter.
  8. Pour Batter onto Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
  9. Bake at 325°F for 30 minutes: Place the cheesecake on the center rack of the oven. For extra protection, set the springform pan on a foil-lined baking sheet to catch any drips.
  10. Reduce Heat and Continue Baking: Lower the oven temperature to 250°F (120°C) and bake for an additional 40 minutes. The edges should be mostly set while the center remains slightly wobbly to the touch.
  11. Cool in Oven: Turn off the oven, crack the oven door open about 2 inches (5 cm), and allow the cheesecake to sit inside for 30 more minutes. This gradual cooling helps prevent cracking.
  12. Cool at Room Temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature for about 2 hours.
  13. Chill: Refrigerate the cheesecake for at least 6 hours or overnight for best results before removing it from the springform pan.
  14. Make Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer, then immediately pour it over the chocolate. Cover and let sit for 3 minutes.
  15. Mix Ganache: Whisk the chocolate and cream mixture until smooth and glossy.
  16. Spread Ganache: Pour the ganache over the chilled cheesecake and spread evenly over the top.
  17. Decorate: Once the ganache has set, decorate the cheesecake with whipped cream and mini Toblerone candies as desired.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Do not overmix the eggs into the batter to maintain a light texture and prevent cracking.
  • Using a water bath is optional but can help avoid cracks in the cheesecake.
  • Letting the cheesecake cool gradually in the oven helps prevent surface cracks.
  • For easier removal, run a knife around the edges before releasing the springform pan.
  • Store leftovers in the refrigerator and consume within 3-4 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/toblerone-cheesecake-recipe/