Baked Toblerone Cheesecake with Winterberry Compote

To serve, cut a rectangle from the cheesecake and serve on a plate with the winterberry compote.

for the cheesecake:
200 g toblerone (milk chocolate, finely chopped)
225 g caster sugar
600 g philadelphia cheese
30 g cornflour
6 large free range eggs
150 ml cream
2 tsp vanilla extract
125 g digestive biscuits (crushed)
125 g oatcakes (crushed)
150 g 150g butter (melted)
for the winterberry compote:
selection of berries (redcurrants, loganberries, blackberries, blueberries, fresh or frozen)
a few tablespoons of sugar, to taste

Preheat the oven to 180°C (Gas 4)
To make the base, place the crushed biscuits in a bowl and drizzle with the melted butter, mix thoroughly and place in a lined 9-inch tin (not a springform). Press down evenly in the tin and chill in the fridge for at least 30 minutes.
Whisk the sugar and cream cheese gently until smooth.
Beat in the eggs and add the cornflour and cream.
Then sprinkle in the vanilla extract and fold in the Toblerone, and pour the mixture onto the biscuit base.
Place the tin in a deep tray with some warm water and bake in a pre-heated oven 150°C (Gas 2) for 45-60 minutes or until the cake is set and is springy to the touch.
Turn oven off and leave the cheesecake to cool in the oven for at least 30 minutes.
Then place in the fridge to chill before serving.
Use a knife to loosen the cake, remove from the tin and cut into slices.
Warm the winter berries in a saucepan with some sugar for a minute or two.
Remove from the heat to cool.
To serve, cut a rectangle from the cheesecake and serve on a plate with the winterberry compote.

RTÉ Food