Rich Toblerone Cheesecake with Chocolate Ganache (Print version)

A rich baked Toblerone cheesecake with a chocolate cookie crust, creamy filling, chopped nougat chocolate, and glossy chocolate ganache.

# Ingredients:

For the chocolate crust

01 - 2 cups (220 g) chocolate cookie crumbs
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons (85 g) unsalted butter, melted

For the cheesecake filling

04 - 32 oz (900 g) full-fat cream cheese, room temperature
05 - 1 cup (200 g) granulated sugar
06 - 1/2 cup (120 g) sour cream, room temperature
07 - 2 tablespoons all-purpose flour
08 - 1 tablespoon vanilla extract
09 - 1/4 teaspoon fine salt
10 - 4 large eggs, room temperature
11 - 1 1/2 cups (225 g) chopped Toblerone chocolate

For the chocolate ganache

12 - 8 oz (225 g) dark or semi-sweet chocolate, finely chopped
13 - 1 cup (240 ml) heavy cream
14 - 1 tablespoon unsalted butter, optional for shine

For topping

15 - 1/2 cup (75 g) chopped Toblerone chocolate
16 - 2 tablespoons finely chopped toasted almonds, optional

# Instructions:

01 - Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Mix chocolate cookie crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 - Lower the oven to 300°F. Beat the cream cheese until smooth, about 2 minutes. Add sugar, sour cream, flour, vanilla, and salt, then mix until combined.
04 - Beat in the eggs one at a time on low speed, mixing just until each egg disappears. Fold in the chopped Toblerone with a spatula.
05 - Pour the filling into the cooled crust and smooth the top. Bake for 60-70 minutes, until the edges are set and the center still jiggles slightly.
06 - Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
07 - Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let sit for 1 minute. Add butter if using, then whisk until smooth.
08 - Pour the ganache over the chilled cheesecake and spread it to the edges. Chill for 1 hour, then garnish with chopped Toblerone and almonds before slicing.

# Good to know:

01 - Chill at least 8 hours for the cleanest slices.
02 - Use full-fat block cream cheese, not whipped cream cheese.
03 - Nutrition is an estimate per serving.

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