Ingredients
Cheesecake
- 250 grams Arnotts Choc Ripple Biscuits
- 90 grams Butter, cubed
- 750 grams cream cheese, at room temperature
- 3 eggs
- 165 grams caster sugar
- 1 teaspoon vanilla extract
- 100 grams Cadbury Old Gold Dark Chocolate
- 100 grams Cadbury Dream White Chocolate
Chocolate Topping
- 100 grams Cadbury Old Gold Dark Chocolate
- 20 grams Butter
- 1 teaspoon vegetable oil
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 210 degrees C or 190 degrees C fan. Add cubed butter to TM bowl. 70 degrees C, 2 minutes, speed 5 until butter is melted. Add biscuits to TM bowl, speed 9 for 10 seconds. Scrape sides, speed 6 for 3 seconds. Press evenly over base of a 23 cm spingform pan. Chill for 15 minutes. Clean and dry the TM bowl.
Break the White Chocolate into squares and add to the TM bowl. 50 degrees for 1 minute, speed 4-5. Set aside and scrap bowl clean.
Break the 100 grams Dark Chocolate into squares and add to the TM bowl. 60 degrees for 1 minute, speed 4-5. Set aside and wash and dry the bowl.
Add Cream Cheese, Eggs, Sugar and Vanilla to TM bowl, mix speed 4-5 for 30-40 seconds or until smooth. Divide the mixture in half and put one half aside.
Add the melted dark chocolate to half of the cream cheese mixture that remains in the bowl. Mix, speed 4 for 10 seconds or until well combined. Pour dark chocolate mixture into the pan over the biscuit base. Smooth the surface. Wash and dry the bowl.
Add the melted white chocolate and remaining cream cheese mixture to the bowl. Mix, speed 4 for 10 seconds or until well combined. Pour the white chocolate mixture into the pan, over the dark chocolate and smooth the surface. Clean and dry the bowl.
Bake for 10 minutes. Reduce the oven temperature to 140 degrees C or 120 degrees C fan. Cook for another 40-50 minutes, until firm. Let the cheesecake cool in the pan.
To make the topping, break Dark Chocolate into squares and add to the TM bowl, along with the Butter and Oil. 60 degrees, speed 5 for 1 minute or until all melted and smooth. Spread over cooled cheesecake. Chill for 1 hour in the fridge until chocolate topping is set.
Preheat oven to 210 degrees C or 190 degrees C fan. Chocolate Topping
Tip
The cake is best served at room temperature.
I am about to make this cake into mini individual cheesecakes for a High Tea. I will publish cooking times later today.
Thermomix Model
-
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.
Comments
Delish! Thanks for the recipe!
i think i over cooked my base but being my first baked cheesecake i was pretty impresssed.
Making this for the 2nd time, its a hit with family and friends
Lovely cheesecake, though I think the top layer could be about 50gm more chocolate to get a better coverage of the top of the cake.
Love It- I added instant coffee for espresso flavour-without the white Choc layer !!
All my friends are chocoholics and loved it!
Are you sure to delete this comment ?