Toblerone Cheesecake

You'll need (serves 4-10 people):

• A fridge
• A cake tin
  Here I'm using a tin around 20cm (8") in diameter
• 225g (8℥) of Toblerone chocolate
  This is normally 3 standard bars of 75g (2½℥).
• 500g (18℥) of cream cheese
  I recommend plain old Philadelphia, but I've also used locally made variants which have turned out fine.
• Half a metric cup of castor sugar (super-fine sugar; about 100g/3½℥)
• Half a metric cup of thickened cream (about 110g/4℥)
  In the UK, you'll find this called whipping cream, and in the USA as light whipping cream, but either way it should contain about 35% milk fat.
• Half a metric cup of butter (about 120g/4℥)
• 250g (9℥) of sweet, plain, chocolate biscuit
  Personally, Arnott's Choc Ripple biscuits are perfect, but you can use any plain sweet biscuits if you're stuck.
• 10mℓ (⅓fl℥) of Vanilla extract
  If you can only find synthetic vanilla essence, don't bother.

What to do:

1. Using a blender (or a Vitamiser if you're old-fashioned), crush your biscuits down to a grain texture
2. Melt the butter into the crushed biscuit. To do this easily, without burning the butter, it's easier to use a microwave, so long as you're careful not to boil the butter.
3. While the biscuit and butter mix is warm, use it to create a biscuit base within your cake tin. Make sure the bottom and sides of the tin are evenly covered, with the bottom being slightly thicker if possible.
4. Once the biscuit base is done, put it in the fridge to congeal.
5. Mix the cream cheese, thickened cream, caster sugar, and vanilla extract together in a bowl until it is a consistent mixture.
6. Melt the Toblerone chocolate, making sure it's quite hot but not boiling or burning. You can use a double-boiler, or cheat by melting it in a microwave carefully and in small steps. If you use the microwave, make sure you stir the chocolate often.
7. Quickly mix the chocolate into the mixture, but don't whip the mixture to avoid trapping bubbles of air. Mix until the mixture is consistent.
8. Pour the mixture into the cake tin. You can shake the tin (sliding it back and forth on a kitchen bench) and tap it lightly to help settle and level the mixture.
9. Put the cake in the fridge for around 24 hours to let it set properly.

And there you have it; Serve the cake slightly chilled and in small slices to avoid chocolate overdose!

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