FOOD PORN THURSDAY // TOBLERONE + SALTED CARAMEL SWIRL CHEESECAKE

Speaking of cheesecakes (mentioned in the last food porn posting here), I once had a friend who was famous for her Toblerone cheesecake concoction. Constantly requested it was; be it a birthday or a case of the munchies. It was a cake that could bring a grown man to his knees, it was that good people. And of course it was the most delectable thing because it mainly consists of chocolate, Swiss chocolate no less, and if there is one thing the Swiss do best it is chocolate and Toblerone is no exception.

So to call this a crowd pleaser is a gross understatement, especially with the addition of salted caramel.

And indulgent? Oh hell yes it is.

Going slightly off topic now but I don't know about you guys but does anyone else have extreme difficulty creating swirls? Gosh, I always have. It is the bane of my culinary existence (that and cursed pastry). Truthfully, I've never been able to create that perfect mess without it looking like an actual hot mess. So how it came to be that my caramel swirls actually look like perfect little estuaries of goodness is beyond me! Perhaps the kitchen Gods looked down with favour on me. Or perhaps it was my improvised use of the back of a parfait spoon. Either way, can we please all take a moment to marvel at my perfection.

This may be a one hit wonder so savour, savour this moment in.

So why the addition of salted caramel? And swirls no less? Well, why the hell not. I went into this creation knowing full well that I'd never get it remotely near as perfect as that friends combination, so I decided to alter it ever so slightly. Plus it makes this cheesecake even more indulgent and delectable. And it's caramel, salted caramel. Who doesn't enjoy a sprinkling of that on something sweet?

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 INGREDIENTS: 
250g chocolate ripple biscuits
60g butter, melted
500g cream cheese
3/4 cup caster sugar
1 tsp powdered gelatine
200g Toblerone
1 cup thickened cream
1/2 cup salted caramel sauce (I used a recipe from Sally's Baking Addiction)

In a food processor add biscuits and process until they resemble crumbs then add the melted butter to combine (add more if needed).
Press into the base a greased and lined pan then place in the fridge to set slightly.
In another bowl combine the cream cheese and sugar with an electric mixer until smooth.
Melt the Toblerone chocolate in a separate bowl.
Dissolve the gelatine with 2 tbs of boiling water.
Add melted Toblerone and gelatine mixture in with the cream cheese and mix until combined.
Beat the thickened cream until soft peaks form then fold into the cream cheese mixture.
Remove pan from fridge and pour mixture over the base, smoothing the top.
Heat the salted caramel so that it is slightly runny and pour dollops onto the top of cheesecake. Using the end of a parfait spoon or a bamboo skewer create swirls throughout.
Place back in the fridge to chill for at least four hours or overnight.
Serve as is or topped with fresh raspberries or grated Toblerone.

[ Recipe adapted from the Philly website ]

Et voila.