Ingredients
Cheesecake Base
- 80 grams butter or margerine
- 250 grams Arnotts Choc Ripple Biscuits
Cheesecake Filling
- 500 grams cream cheese, Cubed / Pieces
- 100 grams caster sugar
- 6 tablespoons Milo powder
- 120 grams thickened cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Use a large springform pan (I turn the base upside down and lock into place for a smooth, easy to cut bottom).
2. Place 80 Grams of butter into
"Closed lid" . Melt margerine/butter for 3 minutes/50 C/Speed 4, MC on.3. Add Biscuits and blend speed 7-8 for 10-15 seconds until crushed and combined, MC on.
4. Place cheesecake base into the springform tin and press flat. (May need to push to ensure an even spread across the bottom of the springform pan).
5. Place the base into the fridge until filling is ready.
6. Into your
"Closed lid" place the 500grams of cubed / pieces Cream Cheese (any brand is fine), MC on.7. Add the 100 grams of Caster Sugar to the
"Closed lid" , MC on.8. Blend the Cream Cheese and sugar for 30 seconds / speed 5, MC on.
9. Scrape down sides and check the cream cheese is smooth and mixed. If not mix a second time for 10 seconds / speed 5, MC on.
10. Into the
"Closed lid" add the 6 tablespoons of milo (or varied amount for your taste/liking) and the 120 grams of thickened cream.11. Blend all ingredients for 20 seconds / speed 5 until fully combined, MC on.
12. Retrieve the base from the fridge and pour/scoop the filling on top of the base.
13. Use a warm knife to smooth the top once all the filling is in place.
14. Decorate with your choice of toppings.
15. Refridgerate for a period of 2-3 hours until fully set. Alternatively, place in the freezer for quick set or storage.
16. If storing in the freezer, pull out approx 30 mins prior to use to defrost.
Cheesecake Base
Cheesecake Filling
Tip
You can subsitute variations to the base or fillings, for example using a different brand or type of biscuit for a different flavour base.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
These is amazing!!
I made with chocolate chip biscuits in the base and crushed up oreos on top and everyone absolutely loved it!
Definately a keeper!!!
Fantastic recipe, Enjoyed by ALL!!!
So so easy to make, and the filling tasts delicious! Taking it to a dinner party tonight where I'm sure it will be a hit. I added a little cocoa as well to make it a bit more chocolatey.