Toblerone Cheesecake with Almond Brittle

Happy Hump Day!

I've held off for a while posting this recipe.

I made this dessert back in February for family when we received as a gift the infamous size of your head duty free Toblerone bar. Now this gigantic toblerone bar must have been sitting in my fridge for days hours before I decided what to make with it.
Being Summer time and all and with large numbers of people passing through the airport I thought this would be a good time to share my favourite Toblerone recipe. Afterall who doesn't love a good old Toblerone bar from the airport? (Mine's the white chocolate one!)

This combination of crunchy chewy biscuit base, smooth chocolate cream cheese and salty honey roasted almonds make this dessert a little bit special and indulgent and not bikini friendly.
 
It is a simple no bake cheesecake recipe that I promise you will leave you wanting to make it again and again and rushing to the airport as Toblerone is actually difficult to find in your local supermarkets!



Ingredients: 
Honey Roasted Almonds
-300g Almonds (whole with their skins on)
-50g light brown muscovado sugar
-1 tablespoon of sunflower oil
-3 tablespoons of honey
-2 tablespoons of water
-1/2 teaspoon of sea salt

Biscuit layer
-200g chocolate digestive biscuits
-75g butter (melted)

Cream cheese layer
-500g cream cheese (full-fat)
-50g caster sugar
-300g double cream
-300g toblerone melted

Topping
-75g melted toblerone




Method:
Start by preparing the honey roasted almonds. Preheat the oven to 180℃ and line a large flat oven tray with baking paper. Spread the almonds in a single layer and bake in the hot oven for 10 minutes until lightly browned. While the almonds are roasting, mix together the sea salt and sugar in a bowl and leave to one side. In a pot melt together the sunflower oil, honey and water and let it come to bubble. Once bubbling, add in the hot almonds and mix to coat them. Stir until the liquid has evaporated and the nuts are shiny and golden. Remove from the pot and add to a large bowl pouring over the sugar/salt mixture and stir to coat the almonds. Once coated in sugar/salt mixture remove them and place back on the baking tray in a single layer breaking up the clusters and leave them to cool. Once cool store in a lunchbox until serving and decorating.

Base: Crush the biscuits in a sandwich bag with a rolling pin. Melt the butter in pot and pour into the biscuits. Press this biscuit mixture into the base of the cheesecake tin and leave to rest in the fridge.

Cream cheese layer: Melt the toblerone chocolate in a heatproof bowl over barely simmering water for 10-12 minutes until smooth. (Do not let the water touch the bottom of the bowl as it will split the chocolate).
Beat together the cream cheese and sugar in an electric mixer until combined.
In a separate bowl, beat the cream until it forms soft peaks. Fold the cream into the cream cheese and finally stir in the cooled melted toblerone chocolate. Spread the chocolate mixture over the set biscuit base and place in the fridge ideally overnight to allow it to fully set.

The next day just before serving the cheesecake - melt 75g toblerone chocolate again in the heatproof bowl and drizzle this along the top of the cheesecake using a fork.
Chop up the sugared almonds roughly and dollop a heap in the centre of the cheesecake and along the edges of the cheesecake.
And Voila!

Hope you enjoy!