Toblerone Cheesecake

The Toblerone bar—that angular monument to Swiss chocolate engineering first produced in Bern in 1908—was designed as a portable luxury, something to be consumed in small triangular bites on Alpine railways and in grand hotel lobbies. It was never intended to be melted into a cheesecake. But then again, the Thermomix wasn't designed to revolutionize home cooking either, and here we are. This recipe belongs to a particular genre of Australian Thermomix cooking: the no-bake cheesecake, executed with the mechanical precision that only a German appliance can provide. The chocolate ripple biscuit base is pulverized to perfect consistency. The Toblerone is melted gently and combined with cream cheese in a way that produces almost industrial uniformity of texture. The result is something that Theodor Tobler, founder of the company, would probably not recognize—and yet might secretly appreciate. The overnight set is non-negotiable. Attempt to slice this after four hours and you'll have a delicious mess. Give it the full eight hours and you'll have clean slices with that characteristic honey-nougat crunch scattered throughout, a textural contrast that elevates this beyond ordinary chocolate cheesecake into something worth the caloric investment.