Firstly, make your favourite biscuit base and place it in a shallow, springform cake dish that is well greased and chill. You can cheat and use a prepared crust if you like. As for me, I use crushed Maria biscuits and butter.
Ingredients: (metric - 1 tablespoon = 40ml, 1 cup = 250 ml)
750g Philadelphia cream cheese (3 blocks) - one can be light Philly if you're a wimp
2 eggs
1 tablespoon of cocoa
1 tablespoon of white rice flour (or plain flour)
1 tablespoon of butter
1 x 100g Toblerone (preferably dark Toblerone)
3/4 metric cup castor sugar
condensed milk
liquid pouring cream (to serve)
Method:
1. Beat cream cheese and sugar together, add some condensed milk to help soften and to add to flavour. Generally no more than 1/4 tin of condensed milk should be added.
2. Melt Toblerone in the microwave with the butter, be careful not to boil it. Use small steps and mix with the butter until smooth and not split. The butter is optional but does aid in the melting and binding and reduces the risk of cracking. The less the better as the more you use the higher the chance of splitting the chocolate.
3. Add the melted Toblerone, flour and cocoa to the cream cheese and mix well. Then add the eggs and mix again.
4. Pour into prepared crust and bake at 160 degrees celsius for 60 minutes.
5. When cooked it should still have a slight wobble in the middle. Leave in oven to cool to avoid cracking. Remove from oven and chill overnight.
6. When serving dust with icing sugar or top with grated Toblerone.
tips:
1 Soften Cream Cheese.
2 Be gentle with the eggs - Overbeating after the eggs are added can result in cracked cheesecakes.
3 No peeking! Opening the oven door during baking can cause cheesecakes to crack.
4 Set the timer. Start with the shortest baking time and add more time only if necessary.
5 You can also cook this in ramekins in a steamer for 10-15 minutes. When cooked, cut a hole in the centre, remove the cheesecake 'hole'. Fill with pouring cream, stir and replace the cheesecake hole prior to serving. Steaming will leave the centre slightly gooey. This will mix with the cream to make a liquid ganache centre. When steaming, do not chill, but serve immediately.
6 I plan to try cooking this in an air fryer sometime to see if it works.
NB: This is VERY rich! I serve it on a plate surrounded by liquid pure cream. The cream is necessary as the cheesecake will soak up the cream so as not to make it too rich. I also make a redcurrant sauce that I boil in the microwave and poor over the top immediately prior to serving.
To date, I have only found one person who can eat a whole slice without turning green.
Nutrional information:
I estimate the fat content to be about 400g of which 300g would be saturated and about 5000 calories. This is about 8 times the daily allowance of fat and enough calories to keep a fit, active adult going for two days.
My favourite part of this dish is watching the face of people when they first take a bite!
