The ultimate chocolate cheesecake

November 24th, 2007 by Rebekka in Uncategorized

toblerone-cheescake.jpg

I confess, i have a weakness for cheesecake… by that i mean real, baked, american style cheesecake.. Not the chilled kind with gelatin added to keep it firm.. that stuff is gross..

I made one the other day (pictured above) so absolutely sinfully good, i felt like sharing the recipe (which is my own new-fangled rendition of an old one i’ve used for some years)

I figure, if you’re going to indulge in a cheesecake, it may as well be one hell of a cheesecake.. Reduced fat/sugar is not in my vocabulary when it comes to baking.. This one contains 480 grams of swiss Toblerone chocolate.. you can substitute other kinds if you don’t have any of that handy, but i recommend dark, milk and white chocolate in roughly equal parts..

Preheat oven to 175°C

mix together:

1 1/2 cups digestive biscuit or graham cracker crumbs

3 tbsp brown sugar

4 tbsp melted butter

press firmly into a springform baking pan and bake for 10 min. Remove from oven and increase heat to 225°C.

Blend until light and fluffy:

800 g cream cheese

3/4 cup sugar

add:

3 tablespoons flour

3/4 tsp baking powder

pinch of salt

1 tsp vanilla

3 eggs (one at a time, mixing well in between)

Now, for the chocolate.. Melt 180 g dark toblerone (or other fine dark chocolate) in a glass bowl placed over hot water..

Chop 150 g each milk and white toblerone (or substitute of your choice). Take a handful or two and sprinkle over the baked crust.

Divide the cream cheese mixture equally in two. Add the melted dark chocolate to half and stir well, add the rest of the chopped white and milk chocolate to the other half.

Take turns scooping or pouring the two parts of the mixture onto the crust, layering unevenly. Run a butter knife several times thru the top to create a marbled effect.

Bake for 10 minutes at 225°C, reduce heat again to 175°C and bake for another 30 minutes. Turn off the oven but don’t remove the cake. Leave for half an hour, then open the oven a crack (place a wooden spatula or other utensil to keep it propped open if needed) and let cool further for 2 hours.. This is done to hopefully keep the cake from falling.. i was forced to rush things a bit because i needed the oven for another cake (was preparing for my sons birthday) so the one in the picture looks a bit crestfallen, but it doesn’t effect the flavor one bit.

Cool to room temperature and then refrigerate until the next day , serve with whipped cream, if that’s your thing (that’s definitely my thing)

Enjoy.

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