I came across this cheesecake recipe in a magazine advertisement just before Christmas. At that point, I was just beginning to delve outside my cooking comfort zone, so while my stomach urged me to take on the challenge, my rational mind turned the page.
I came across the same ad a week later in a different magazine, but this time I decided I was ready for something new. I have never really been a fan of cheesecake, but this one looked too good to pass up.
My boyfriend fell in love with me all over again when he tasted this cheesecake. I don’t think he uttered a word the entire time he ate it, except for the occasional grunt between bites. I was a bit worried because of his silence, but when he finally put his fork down on the empty plate, he leaned across the table and kissed my cheek.
“All I want for Valentine’s Day,” he said, “is another one of these.”
The recipe looks slightly daunting, but if you’re prepared, it actually only takes about 15 minutes to make. Buying a spring-form pan instead of using what you have around the house is a must. Spring-form pans allow you to remove the rim from the pan, so you don’t have to go through the agony of flipping the delicate cheesecake upside down to get it out.
Another tip is to take the cream cheese out of the fridge about an hour before you’re ready to start baking. Cream cheese takes much longer to soften when it’s cold, so if you want to shorten preparation time, bring it to room temperature first.
9-inch spring-form pan
medium mixing bowl
large mixing bowl
1/4 cup butter
1 1/4 cups chocolate baking crumbs
3 bricks cream cheese (250g each)
3/4 cup brown sugar
1 tablespoon vanilla
1/2 cup caramel syrup
1 Toblerone bar (100g)
One hour before preparation, remove cream cheese from the fridge to soften. When ready to prepare cheesecake, preheat oven to 350 degrees Fahrenheit. Slightly melt butter in microwave, for about 15 seconds. With wooden spoon, mix together chocolate baking crumbs and melted butter in medium mixing bowl. Press mixture into bottom of the spring-form pan.
In large mixing bowl, beat cream cheese, brown sugar and vanilla with hand mixer until smooth. Add eggs, one at a time, mixing well after each egg is added. Continue blending until mixture is lump-free: about five minutes (the more you mix, the smoother your cheesecake will be).
Pour mixture over crumb base in spring-form pan. Bake 40 minutes. Cool for at least 15 minutes before running a knife around the rim, then slowly removing the rim. Refrigerate for four hours.
When ready to serve, spread caramel sauce over the top. Chop Toblerone bar into chunks and sprinkle on top of cheesecake.