Happy new year everyone, hope you all had a good one. Lots of reasons to celebrate today... it's the new year and it's my blog's 2nd birthday! I can't believe my blog is 2 years old!! What a year it's been too. I just realised I didn't really celebrate the first birthday of my blog which was an important milestone (sorry blog!) so I definitely had to make something special this year. I planned a special cake and bought a special mould but what happens? My oven dies :( I can't believe it! I know I've been moaning quite a bit on twitter about my dead oven but it's like a part of me has died. However, oven or no oven, I was determined to make something spectacular for my blog's birthday. When life throws you a curveball you 'keep calm and bake cakes' ... well make a cake in this case :)
So I present to you a peanut butter toblerone cheesecake. It has my favourite ingredients and tastes absolutely divine!! It is rich and creamy and heart-stoppingly good. So good that my friend Kate came over immediately in her pyjamas at 10pm on a sunday night to try some and her verdict "wow!!! What a treat - love the hidden chunks of toblerone!"
Thank you everyone who has visited and/or commented on my blog this past year. It has been a really good year and I look forward to even more exciting baking/blogging in 2012 (see baking/blogging resolutions here). Do help yourself to a slice of cake - there's plenty to go round :)
Recipe adapted from Kraft
For the crust
2 x 154g packs of Oreo cookies (I wanted a thicker base)
75g butter, melted
For the filling
500g cream cheese
250g smooth peanut butter
200g caster sugar
250ml double cream
100g toblerone, chopped
- First make the crust by blitzing the oreo cookies in a food processor and adding the melted butter to it.
- Press onto the bottom of a 9-inch springform pan and put in the fridge for at least 15 minutes to set.
- Pour the double cream into an electric mixer (or use a hnd mixer) and beat until it stiffens.
- Scoop out the cream and place the cream cheese, peanut butter and sugar into the bowl. Beat until well incorporated.
- Add the cream back to the mixture and continue mixing briefly.
- Finally stir in the chopped toblerone pieces.
- Pour the filling on top of the crust and smooth the top with a spatula.
- Decorate with peanut butter m&m's.
- Chill for at least 3 hours or preferably overnight.