I would describe myself as a somewhat
amateur and un-experienced baker. In fact I never actually bake anything. I love
the idea of baking and believe me I love food – so I am usually more than happy
to leave the baking to someone else and then help out with the eating part
afterwards.
This week something came over me and I
had a sudden urge to bake something, this could have possibly been caused by
all of the delicious looking cookie and cake pictures popping up on my
Instagram feed or some of the mouth-watering recipes posted on various blogs.
Anyway I had lots of chocolate left over
from Easter including a large Toblerone which I probably won’t get round to
eating any time soon (Lindt gold bunnies come first!). I came across this
cheesecake recipe in a magazine which seemed so easy that even I would be able to follow it without
messing it up! So off to the supermarket I trotted to pick up my ingredients.
The recipe is actually for a strawberry
cheesecake, but I’m the sort of person that likes to change and adapt things as
I go along to make them my own and that is what I did, despite knowing very
little about cooking I just hoped for the best! And so I created my Toblerone
recipe.
When finished I felt very proud that I had
actually made something that was
edible and received the approval of my fussy, sweet-toothed mother, however my
sister - not being a fan of cheesecake took one bite and declared she would not
be eating the rest, luckily it wasn’t my baking and is just because she hates
cream cheese. I also enjoyed the cheesecake but I will warn you now, this is
definitely NOT a dessert to make if
you are on a diet, dislike sweet things or concerned about developing diabetes
in any way! I joke, I joke, but it is very
sickly so small slices are essential as I discovered after eating it!
What
you will need:
1 large Toblerone
397g can of Carnation condensed milk
300g Digestive biscuits
200g Butter
200g soft cheese
1 lemon
Vanilla essence
Ferrero Rocher (optional)
20cm cake tin
Step 1
Crush your digestive biscuits and melt
the butter and 6 chunks of Toblerone chocolate. I melted the butter and chocolate
in the microwave as it’s quicker. Mix the ingredients together in a bowl and
then press in to the base of the cake tin. Place in the fridge to chill for
around 1 hour.
Step 2
Whisk together the cream cheese, condensed
milk, 1tsp of vanilla essence and squirt in the juice of the lemon, be careful
not to get pulp and pips in the mixture as I had to fish a few out! Once the
mixture is smooth pour it on to the chilled base but make sure there is room at
the top of the tin so that it doesn’t over flow.
Step 3
Now for the extra topping; crush 3
digestive biscuits and melt the rest of the Toblerone chocolate (I also added 3
Ferrero rocher chocolates I found in my cupboard but these are optional) and
mix together in a bowl. Carefully spoon the mixture to the top of the
cheesecake, the cream cheese topping is still runny so the chocolate biscuit mixture
sink in to it. A mistake I made was pouring too much cream cheese topping on to
my base so when I added the extra topping the mixture over flowed a little!
Step 4
Place the cheesecake in the fridge to
chill for around 3 hours. Once the cake has set, enjoy! (in moderation to avoid
feeling sick hehe).
Holly xx