Tony's Chocolonely Everything Cheesecake

Gracefully Flavoured
Mar 28
2 min read

This cheesecake has the perfect balance of sweet and salty, and includes every delicious flavour in the Tony's Everything bar!

This cheesecake is super fun to make with several layers to build - including the salty biscuit base, creamy caramel & Tony's chocolatey filling.

Total Time

120 minutes

Servings

15-20 slices

Ingredients List

For the base

190g unsalted butter
50g salted pretzels
335g digestives

For the caramel layer

397g condensed milk
135g unsweetened butter
1 teaspoon vanilla paste
2 tablespoons golden syrup
3 tablespoons light brown sugar

For the nougat & chocolate fillings

120g Milky Way bars
350g Tony's milk chocolate
500g full fat soft cheese
325ml double cream
35g icing sugar

For the decoration

150ml double cream
1 teaspoon vanilla bean paste
1 tablespoon icing sugar
3 tablespoons almond flakes
300g Tony's Everything chocolate bar

Method

Place the butter in a large saucepan, and place on a low heat. Whilst the butter is melting, place your biscuits and half of the pretzels into a food processor and blitz until they're a fine crumb.
Break up the remainder of the pretzels into small chunks. Mix with the melted butter and fine crumb mixture and press down firmly into an 8" deep springform tin. Place into the fridge.
For the caramel, combine all ingredients in a large pan, over a low-medium heat. Whisk until the sugar and butter has melted. Continue to whisk over the heat until the colour and texture darkens and becomes fudgey. This should take 5-7 minutes. Keep stirring so the sugar doesn't burn!
Add 10 tablespoons of the caramel mixture on top of the biscuit base and place back into the fridge to set for 5 minutes.
Now, thinly slice the Milky Way bars and evenly place over the caramel layer. Put back into the fridge.
Melt your Tony's Milk chocolate either in the microwave, in a microwave safe bowl, or place into a bowl, on top of a saucepan filled with hot water, and simmer until the chocolate has melted. Ensure to do this slowly, stirring often, so the chocolate doesn't burn.
Add the soft cheese and the slightly cooled melted chocolate to a mixing bowl and whisk until fully combined and smooth.
Pour in your double cream and sifted icing sugar and whisk until thick.
Once well combined, pour and spread on top of the caramel & nougat. Place back into the fridge to set.
For the decoration, whisk the double cream, vanilla and icing sugar until thick & 'pipable'. Ensure not to over-whisk, stop frequently to check the mixture is smooth. Once you can turn the bowl upside down and the cream doesn't move - you're good to go!
Sprinkle the almond flakes around the edge of the cheesecake and then pipe your whipped cream over the top.
Finally, break off pieces of Tony's Everything Bar and place on top of the cream.
Place back in the fridge for 2-3 hours to ensure it has fully set!
Enjoy!