LONDON, Jan 21 ― There’s nothing like a bar of triangular Toblerone to satisfy your sugar cravings.

Since everyone loves a Toblerone, there are loads of Toblerone cheesecake recipes out there but the novelty of making them in a pyramid shape is what makes the difference as can be seen in this clip from YouTube channel Sorted Food.

For the biscuit base, you’ll need: 150g of dark chocolate digestives, 75g of salted butter and 40g of toasted almond flakes.

The cheesecake filling will require: 200g of full fat cream cheese, 175ml of double cream, 2 tbsp of honey and of course the star of the recipe ―  200g of Toblerone.

You’ll also need to prepare these as extras: 150g of milk chocolate to line the mould and 50g of almond nougat brittle.

Firstly, melt the milk chocolate in a bowl in the microwave for 30 seconds at a time, stirring after each, until completely liquid. Pour and spoon into upside down pyramid silicon moulds making sure it goes right up to the sides. You can skip this stage if you’re making this recipe as a regular cheesecake.

Next, melt the Toblerone in a bowl over a pan of gently simmering water and leave to cool slightly as it needs to be liquid. Whip the double cream until they just form stiff peaks.

Beat the full fat cream cheese with the honey in another bowl and fold in the whipped cream. Fold in the melted chocolate until it’s all equally and evenly combined.

Pour this mixture into the pyramid silicon moulds till ¾ full. Then dot in a few chunks of almond nougat brittle. Alternatively pour over your biscuit base if making it the more traditional way and poke the almond nougat brittle chunks into the cream cheese mixture.

Place in freezer for about 15 minutes to set or the fridge for several hours if making a regular cheesecake.

Then, blitz the biscuits with the almonds and stir through the melted butter. Press onto the top of the frozen cheesecake mixture and compact as much as you can without damaging the pyramid of cheesecake beneath. Return to the freezer to set. Do note that this first step if you’re making the traditional cheesecake.

Turn the pyramids out on a serving plate, then leave in the fridge to thaw for an hour or at room temperature for 10 minutes. Drizzle with optional melted milk chocolate and serve with a dusting of icing sugar, or wrap in tin foil for the authentic bar look.  

Talk about a great way to end a special meal!

Try out this delicious creamy Toblerone cheesecake recipe, made into a pyramid shape, from YouTube channel Sorted Food.