Making Toblerone Cheesecake
When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind was,”I got to make me some S’mOreos!”.
Think about it - it could have an oreo base and smooth, melted toblerones sandwiched with some ooey-gooey marshmallows.
Too bad Rob from Go Cook Yourself beat me to it. As a result, I made a more subtle approach; a chocolate cheesecake. In the past I have expressed my dislike of chocolate cheesecakes. The combination just doesn’t do it for me, but the nougat in a bar of Toblerone might just do the trick. And don’t worry about slaving away scraping off the filling from the Oreos - just put the whole darn thing in a food processor and whizz away.
NO-BAKE TOBLERONE CHEESECAKE(serves 6-8):
[14-16 Oreo biscuits + 1/4 cup butter, melted + 500 grams of cream cheese, softened at room temperature + 1/2 cup sugar + 2 bars of 200gr Toblerone chocolate, divided + 1/2 cup heavy cream ]
Crush the Oreo into crumbs (filling included, just whizz the whole thing in a food processor or put it inside a ziploc bag and crush with a rolling pin)and add melted butter.
Mix until it has the consistency of wet sand. Press onto bottom of a 9 inch (23 cm) spring form pan (or a cake tin lined with cling film, leaving extra on the rim for tags) and chill for 30 minutes.
Beat the cream cheese with an electric mixer for 5 minutes. Add sugar and melted Toblerone and heavy cream. and continue beating until well combined. Roughly chop some Toblerone chocolate and fold into the batter.
Pour onto the prepared crumb base and return to the fridge and chill for at least 4 hours.
To serve, roughly chop the remainder bar of Toblerone and scatter on top. You can also drizzle some melted chocolate, if you like.
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