Welcome back to Keep Calm and Bake.
I'm Caroline.
I've got my own YouTube cooking channel.
And today's recipe is how to make a Toblerone cheesecake.
We aim to please.
You're going to need a lot of Toblerone.
Oh yes.
Now I've got a big bar here and a couple of extras just for the decoration at the end.
Ok so Toblerone is going into a bowl and try not to eat it on the way, like I do.
Ok so Toblerone going into a bowl which I've got a small amount of water on the boil.
So just pour that all in.
We're going to melt that all down.
How lovely.
To make you're base you just need to put your biscuits into a food processor and blitz them
until they're fine bread crumbs.
No you can add those to your melted butter and give them a good stir so everything is
coated.
Now just press them into the bottom of your spring form tin and make sure you press them
down firmly with the back of a spoon.
And that is your base it's done.
I'm going to pop this into the fridge to chill while I make my filling.
The filling is really easy to make.
I've got my cream cheese.
That is going to go into a big bow.
Now if you're busy scribbling down ingredients, don't worry because we've put the quantities
in the description box for you.
Right, so cream cheese in there.
Now I'm just going to beat this for a bit with a wooden spoon first just to make it
a bit softer.
So cream cheese is a bit softer now.
I'm going to add my whipped cream.
I've already whipped some cream up.
I'm just going to add this all in.
Whip it until it's quite firm.
But having whipped cream basically softens up the texture of the of the cheese cake which
is really nice because you don't want it to be like ow in your mouth.
So you need some sugar still just to sweeten everything up.
Sprinkle that around.
Now just kind of carefully fold the whipped cream and the cream cheese and the sugar,
everything all together.
Then, fun part, we can add the melted Tolberone.
I'm going to put two thirds of this that's about 300 grams in total.
I'm going to save the other third to spread on top.
So let's just pour, oh, yum.
And to be honest I just have to, it's too hard I haven't even tried any of this yet.
Mmmm.
So good!
You're going to like this one.
So now stir the chocolate into the cream.
It's going to turn into a light beige color.
Once everything is mixed together we can pour this into the base.
Smooth down the mixture.
There we go.
Just get it nice and even.
Once it's a smooth as it can get you can get, you're going to poor your melted remainder
of the Toblerone on top.
Try and evenly poor it.
What we want is just like a thin layer on the top.
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So this is now done.
We can pop this in the fridge to chill for four hours or preferably overnight if you
can manage not to eat it by then.
Once your cheese cake has chilled, you can decorate it.
Now I'm going to pop some whipped cream that I've got in an icing tube.
Make a pretty little pattern.
Then just fishing it off with a chunk of Toblerone right in the middle of that.
After all it is a Toblerone cheesecake.
I think your guests are going to be super duper happy with you.
So there you have your Toblerone cheesecake.
I hope you all have thoroughly enjoy this recipe.
Please let me know and see you again soon on Keep Calm and Bake.