Instructions

Step 1: Line the base of a 7-inch (18 cm) springform cake tin with a circle of baking parchment. If available, line the sides with clear acetate tape to help remove the cheesecake later; otherwise, you can run a knife around the edges when serving.

Step 2: Crush the digestive biscuits into small crumbs using a food processor or by bashing them with a rolling pin in a large bowl. Mix in the melted butter until combined. Press the mixture firmly into the base of an 8-inch (20 cm) springform tin and refrigerate while preparing the filling.

Step 3: Melt 200 g of Toblerone chocolate gently over simmering water or in short bursts in the microwave. Let it cool slightly.

Step 4: Beat the cream cheese and caster sugar together using an electric handheld mixer until smooth. Add the melted Toblerone and mix until well combined. Pour in the 200 g of liquid double cream (unwhipped) and continue beating until the mixture thickens to a mousse-like consistency.

Step 5: Pour the cheesecake filling over the biscuit base and spread evenly. Cover the tin and refrigerate for 4-5 hours or overnight for best results.

Step 6: To make the chocolate ganache, melt 100 g Toblerone chocolate gently as before. Add the remaining 100 g double cream and whisk until glossy and smooth. Let it cool to room temperature, then spoon and spread over the chilled cheesecake, leaving some texture and swirls on top.

Step 7: Decorate the cheesecake with honeycomb pieces and extra Toblerone chunks before serving.

Tips & Variations

Use full-fat cream cheese and double cream for a rich, creamy texture.

If you don’t have Toblerone, a chocolate with honey and almond bits can be a good substitute.

Chill the cheesecake overnight to ensure it sets firmly and the flavors meld well.

For an extra crunch, add crushed honeycomb inside the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. If refrigerated longer, the biscuit base may soften. Before serving, allow it to sit at room temperature for about 10 minutes for the best texture. Leftover cheesecake can also be frozen for up to a month; thaw in the fridge overnight before serving.

FAQs

Can I use other types of chocolate instead of Toblerone?

Yes, you can substitute Toblerone with other milk chocolates that contain nuts or honey for a similar flavor, but Toblerone’s unique texture and taste make it especially suited for this cheesecake.

Do I need to whip the cream before adding it to the cheesecake filling?

No, the double cream is added unwhipped to the cream cheese and melted chocolate mixture, then beaten together to create a light, mousse-like texture.