Toblerone Cheesecake (GF)

Instructions

1. Blitz the gluten free biscuits in a small blender (I use a Kenwood Mini Chopper) for a few seconds until they have been turned into a fine crumb. Then tip into a large bowl.
2. Melt the butter in a small bowl in the microwave, then pour over the biscuit crumbs and mix well until fully combined. The mixture should have the consistency of damp sand and begin clumping together slightly as you stir.
3. Tip the biscuit mixture into the loose-bottom tin (I used a long rectangular tin, 35cm x 12cm), using a fork to press the base down. Then use the fork and your fingers to form the sides of the tart, pressing them firmly in place. Pop the tin into the fridge to set the biscuit base for a minimum of 30 minutes.
4. Beat the cream cheese and mascarpone together with an electric whisk for 1 minute until smooth. Add the sifted icing sugar, then whisk again briefly to combine. Now split the mixture evenly between two smaller bowls (approx 185g of mixture in each).
5. Melt the white chocolate in a bowl in the microwave (30 second blasts, stirring in between, until smooth). Then tip the white chocolate into the first bowl of the cream cheese mixture and immediately whisk to combine.
6. Chop 50g of Toblerone chocolate into small pieces, then melt in the microwave (per step 5). Pour into the second bowl of cream cheese mixture and whisk to combine completely.
7. Remove the base from the fridge and carefully spoon alternating dollops of white chocolate cheesecake filling and Toblerone chocolate cheesecake filling onto the biscuit base. Use a small palette knife to smooth the mixture down, swirling the sections lightly to mix the colours. Try to make the surface as flat as possible and use the palette knife to push the filling right to the edges and corners. Return the tart tin to the fridge and allow to chill for a minimum of 1 hour.
8. Break 75g Toblerone into large chunks (a triangles) – these will be placed on top of the cheesecake. Then melt the remaining 75g Toblerone in the microwave.
9. Take the the cheesecake out of the fridge. Dip the base of each Toblerone chunk in the molten chocolate and then lightly press into place on top of the cheesecake. Repeat this for all of the triangle chunks. Then drizzle any remaining molten chocolate over the top of the cheesecake. Place back into the fridge to set for at least 1 hour.
10. When you are ready to serve, remove from the fridge carefully ease the cheesecake out of the tin. I remove the sides first, then place the cheesecake on a board, before easing a small palette knife between the base of the tin and the cheesecake base. This helps to loosen it and then the base should be easy to slide out. Serve as a whole or slice into individual pieces (ideal for bake sales), either solo or with berries and ice cream for a lovely fruity contrast.