Ingredients
Filling
- 500 grams Philidelphia cream cheese, 2 x 250g packages
- 100 grams caster sugar
- 1 teaspoons vanillla extract
- 1 tablespoon cocoa powder
- 1 eggs
Base
- 150 grams almonds
- 10 grams Coconut Flour
- 1/4 teaspoon salt
- 1/2 teaspoon xantham gum
- 60 grams 72% dark chocolate, I use Darrell Lea
- 60 grams Butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease a line spring form tin and preheat oven to 180 degrees.
2. Mill almonds sp7 10 seconds.
3. Add coconut flour, xantham gum and salt. Mix closed lid turbo x1. Repeat once more.
4. Set aside dry ingredients. Don't worry about washing bowl.
5. Melt butter and chocolate together, 3 minutes 60 degrees speed 2.
5. Return dry ingredient to bowl. Mix 15 seconds speed 4. Scrape down sides of bowl and repeat.
6. Press mixture to bottom of prepared springform pan. Bake at 180 degrees for 10 minutes. Wash bowl. When 10 minutes is up, remove from oven and reduce heat to 160 degrees.
7. Place cream cheese into TM bowl. If cold straight from the fridge, chop speed 8 / 5 seconds. Place sugar and vanilla extract into TM bowl with cream cheese. Mix speed 4 / 20 seconds or until combined, scraping down sides of bowl as required. Do not mix longer than necessary.
8. Place cocoa and egg into TM bowl. Mix speed 4 / 10 seconds. Scrape down sides of bowl and repeat. Do not mix longer than necessary.
9. Scrape mixture over base in spring form pan. Bake at 160 degrees for 20 minutes. Allow to cool in oven with door adjar for at least 20 minutes to avoid cheesecake cracking. Place in fridge for at least 4 hours before cutting.
Sprinkle with cocoa and icing sugar or top with fresh strawberries to serve.
Easy prep baked cheesecake
Tip
Make this strictly gluten free by using Eskal brand vanilla tea biscuits for the base.
Make this "pretty close to" gluten free by using Arnott's Rice Cookies (these do not have any gluten containing ingredients but are manufactured in the same factory as Arnott's other wheat containing biscuits).
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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