This recipe for Toblerone cheesecake takes the biscuit and the crown for being the coolest out there. Why? The novelty of making them in a pyramid shape! It's a dessert you can't resist so get cooking...
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 the upside down pyramid silicon moulds making sure it goes right up the sides. *Skip this stage if making it as a regular cheesecake
Melt the Toblerone in a bowl over a pan of gently simmering water, then leave to cool slightly as it needs to be liquid, but shouldn’t be hot for the next stage. Whip the double cream until they just form stiff peaks.
Beat the full fat cream cheese with the honey in another bowl, then 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 to fill ¾ of the way up. Then dot in a few chunks of almond nougat brittle. *Alternatively pour over your biscuit base if making it the more traditional way. Poke a few chunks of almond nougat brittle into the cream cheese mixture.
Place into the freezer for about 15 minutes to set up (if using the pyramid shapes) or the fridge for several hours if making a regular cheesecake.
Blitz up the biscuits with the almonds and then 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. *Note this is step one if doing it more traditionally
Turn the pyramids out on a serving plate, then leave them 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 snow (icing sugar), or wrap in tin foil for the authentic bar look. Makes a cheesecake to serve 8, or 6 pyramids.