Toblerone Cheesecake

I have had this post on my to do list for months.

Like, actually. I made this cheesecake back in December as a Christmas present for my co-workers. We had a pretty awesome lunch with ordering a whole heap of pizzas to the office and the digging into the cheesecake. It was loved. It was devoured. It was delicious.

So finally, I bring you the amazing pictures taken of the Toblerone cheesecake, which is definitely going to become one of my favourites.


Oooooooooh, yeeeeeeeeah.

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The Kelly Clarkson of Cheesecakes.

Kelly Clarkson has probably been chomping down on this. That’s why her fingers are so chubby.

You’re probably confused about the title. This is actually about a New York cheesecake. It is seen as one of the original flavours of cheesecake. Kelly Clarkson is, of course, the original American Idol. I probably could have come up with a better analogy if my brain decided to work, but I was watching American Idol at the time. Don’t judge me.

I made this flavoursome diddy for Mother’s Day (let me hear you all say “Awwww”.) We had an afternoon tea for my Gran, in which my Granddad was also invited and which my Mother got to enjoy too.


250g plain sweet biscuits, 125g butter melted.

Filling: 750g cream cheese softened, 2 teaspoons finely grated orange rind, 1 teaspoon finely grated lemon rind, 1 cup (220g) caster sugar, 3 eggs, 3/4 cup (180g) sour cream, 1/4 cup (60ml) lemon juice.


1. Process biscuits until fine. Add butter, process until combined. Press mixture over base of 24cm springform tin. Refrigerate 30 minutes.

2. Preheat oven to 180°C/160°C fan-forced.

3. Make filling by beating cheese, rinds and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time, then cream and juice.

4. Pour filling into tin; bake 1 1/4 hours. Turn oven off and leave to cool in oven.

5. Refrigerate 3 hours or overnight.


Make sure you pull the cream cheese out of the fridge about half and hour before you intend to beat it together with the other ingredients. By doing this it softens and makes it a lot easier to beat.

For the base I usually use 2 tablespoons of margarine and 2 tablespoons of apple purée instead of butter. The base tends to stick together a lot better instead of being crumbly and it is healthier than the multitudes of butter. Just say: I’m making your devilish desserts healthier one step at a time… Also, use light cream cheese (even better!) These changes do not make a difference in the taste, if you were wondering.

In cooling the cheesecake in the oven, I leave it in the hot oven (turned off) over night. So the oven and cheesecake cool down together. This makes it set a lot better and creates a more creamy texture. This type of cheesecake you really do need to make the day before you need it.

And, it was tasty tasty. Everyone enjoyed it. I got a thumbs-up from my brother-in-law. Win!

Pecans can be used in cheesecake too, not just pie.

Maple Pecan cheesecake – it was totally nom. Just made it for family dinner on Saturday night and I figured if I don’t have a job I might as well bake and blog, blog and bake.

This is pretty basic for a chilled cheesecake, but there are several areas in which it can go really wrong. The following ingredients and instructions are what appears in The Australian Woman’s Weekly Cupcakes, Cheesecakes, Cookies book but they are not 100 per cent what I followed.


185g ginger nut biscuits

60g butter, melted


3 teaspoons gelatine

1/4 cup (60ml) water

500g cream cheese, softened

1/2 cup (55g) firmly packed brown sugar

300ml cream

1/2 cup (125ml) maple syrup


1 1/4 cups (175g) peacans, chopped coarsely

2 tablespoons maple syrup


1. Grease deep 19cm square cake pan;line base and sides with two sheets baking paper, extending paper 5cm above edges of pan.

2. Process biscuits until fin. Add butter; process until combined. Press mixture over base of pan; refrigerate 30 minutes.

3. Make filling by sprinkling gelatine over the water in small heatproof jug; stand just in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes

4. Beat cheese and sugar in medium bowl with electric mixer until smooth; beat in cream and maple syrup. Stir in gelatine mixture.

5. Pour filling mixture into pan; refrigerate overnight.

6. Make topping.

7. Serve cheesecake sprinkled with topping.


Preheat oven to 240C/220C fan-forced. Combine nuts and maple syrup in small bowl; spread mixture onto greased oven tray. Roast 10 minutes or until browned lightly; cool.

Serves 12.


With the type of tin used – I usually just use a round spring-form 25cm tin. It is much easier to get the cheesecake out of the tin and if you place the bottom into the ring upside down, you can easily slide the entire cheesecake off onto a plate. In switching the type of tin used, I increased the amount of biscuit used for the base to 250g and butter to 80g.

The base – I usually don’t use the base recipe which is provided, but I decided to give this one a go, because it was different with using the ginger nuts. But I think I have found the perfect one – 250g wine biscuits blended with 2 tablespoons of apple sauce and 2 tablespoons of margarine or butter. This base combines really well and doesn’t crumble when it is cut.

Gelatine – if done wrong there can be large chunks throughout the cake which are chewy and gross and ultimately ruins the cheesecake. If you have a small jug or bowl which you are able to sit in the top of your jug then an easy way to heat the gelatine is to place the gelatine and water in the small bowl then place in the top of the jug and boil. Once the jug is boiled give the gelatine a stir and allow to cool. By preparing the gelatine this way it combines completely. When adding it to the cheesecake mixture, it needs to be mixed in quickly and thoroughly. Thus leaving the cheesecake with no unwanted chewy lumps of gelatine.

Maple syrup – I used Queen maple flavoured sugar free syrup, which can be bought from New World supermarkets. Some may say this is the cheats version of maple syrup, but it allows the sugar content to be reduced in the cheesecake and probably the richness too.

Pecans – already hard to cut with a knife, but put them on top of a soft cheesecake and try to cut them and you will surely end up with mush. Which is why I cut the cheesecake into the desired pieces first. I cut the cheesecake  into 8 pieces, but they were quite large so it could manage 10. Then I sprinkled the roasted pecans over the cheesecake.