Description
Delightful Toblerone cheesecake brings Swiss chocolate magic to classic dessert lovers. Creamy layers and rich triangular chocolate pieces create an indulgent experience you’ll savor with pure culinary pleasure.
Ingredients
Scale
Crust:
- 2 1/2 cups (310 grams) graham cracker crumbs
- 1/4 cup (50 grams) white sugar
- 10 tablespoons (142 grams) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (200 grams) white sugar
- 1/2 cup (120 milliliters) sour cream, room temperature
- 1/4 cup (60 milliliters) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Chocolate Topping:
- 1 1/2 cups (225 grams) chopped Toblerone pieces
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Crush graham crackers into fine crumbs and combine with sugar and melted butter. Press mixture firmly into bottom of a 9-inch springform pan, creating an even layer. Bake crust at 325°F for 10 minutes until lightly golden, then remove and let cool.
- In a large mixing bowl, thoroughly cream softened cream cheese with sugar until smooth and fluffy. Gradually incorporate sour cream, heavy cream, and vanilla extract, ensuring no lumps remain. Gently add eggs one at a time, mixing carefully after each addition to prevent overmixing.
- Chop Toblerone chocolate into small, uneven pieces. Delicately fold chocolate fragments into cheesecake batter, distributing evenly throughout the mixture.
- Prepare water bath by placing springform pan inside a larger roasting pan. Wrap exterior of springform pan with aluminum foil to prevent water seepage. Pour hot water around pan, reaching halfway up the sides.
- Carefully transfer cheesecake in water bath to preheated oven. Bake at 325°F for 60-75 minutes, monitoring until edges are set but center remains slightly wobbly. Turn off oven, crack door open, and allow cheesecake to cool inside for 30 minutes.
- Remove cheesecake from oven and water bath. Let cool completely at room temperature, then refrigerate overnight to set fully.
- Create chocolate ganache by heating cream and pouring over chopped chocolate. Stir until smooth and glossy. Pour ganache over chilled cheesecake, allowing it to cascade down sides.
- Garnish top with additional chopped Toblerone pieces. Refrigerate for 10 minutes to set ganache before serving.
Notes
- Prevent Cracking Keep ingredients at room temperature to avoid lumps and ensure smooth texture. Cold ingredients can cause cheesecake to crack during baking.
- Gentle Mixing Fold Toblerone pieces gently to maintain chocolate chunks’ integrity. Overmixing can break chocolate and distribute unevenly throughout cheesecake.
- Water Bath Technique Wrap springform pan in multiple layers of aluminum foil to prevent water seepage. Ensures even baking and creates silky, creamy consistency.
- Chocolate Variation Experiment with different chocolate types like milk, dark, or white Toblerone for unique flavor profiles. Each variation offers distinct taste experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 12
- Calories: 570
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg