Baked Nougat Cheesecake with Toblerone Ganache

Name: Baked Nougat Cheesecake with Toblerone Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150g digestive biscuits, crushed; 75g unsalted butter, melted; 625g block PHILADELPHIA Cream Cheese, cubed and softened; 2/3 cup caster sugar; 1 tablespoon lemon juice; 2 teaspoons grated lemon rind; 2 teaspoons vanilla extract; 3 eggs; 3 egg yolks; 1/2 cup roasted almonds, roughly chopped; 1/2 cup roasted pistachios; 1/2 cup glace cherries; 200g TOBLERONE* Milk Chocolate, roughly chopped; 1/2 cup thickened cream; 2/3 cup thickened cream, extra, whipped; pistachios, extra, to garnish

Servings: persons

150g digestive biscuits, crushed
75g unsalted butter, melted
625g block PHILADELPHIA Cream Cheese, cubed and softened
2/3 cup caster sugar
1 tablespoon lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla extract
3 eggs
3 egg yolks
1/2 cup roasted almonds, roughly chopped
1/2 cup roasted pistachios
1/2 cup glace cherries
200g TOBLERONE* Milk Chocolate, roughly chopped
1/2 cup thickened cream
2/3 cup thickened cream, extra, whipped
pistachios, extra, to garnish

1
Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm (8) springform tin.
2
Chill.
3
Beat Philly*, sugar, lemon juice, rind and vanilla using an electric mixer until smooth.
4
Beat in eggs and yolks, one at a time, until well combined.
5
Fold in the almonds, pistachios and cherries.
6
Pour mixture into the prepared base.
7
Place tin on a large piece of foil and bring sides up to mould around tin.
8
Place tin in a larger pan and pour enough boiling water in to come about 3cm up the sides of the tin.
9
Place in oven and bake at 160C for 45 minutes, or until just set.
10
Take tin out of water and remove foil.
11
Allow cheesecake to cool completely in the oven with the door ajar.
12
Refrigerate 3 hours or overnight.
13
Place Toblerone* and cream in a small saucepan and stir over medium-low heat until chocolate is melted and smooth.
14
Chill until firm enough firm enough to spread over cheesecake, then chill until set.
15
Pipe whipped cream around the top of the cake and top with pistachios.
16
Serve.

1632

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 150g digestive biscuits, crushed, 75g unsalted butter, melted, 625g block PHILADELPHIA Cream Cheese, cubed and softened, 2/3 cup caster sugar, and more.

Yes, Baked Nougat Cheesecake with Toblerone Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!