Ingredients
Raspberry Coulis
- 135 g raspberries
- 35 g sugar raw
- 30 g lemon juice
Biscuit Base
- 100 g Scotch finger biscuits
- 100 g Butternut Snap Biscuits
- 80 g unsalted butter, melted
Cheesecake Filling
- 500 g cream cheese
- 150 g sour cream
- 1 can sweetened condensed milk
- 250 g white chocolate
- 3 eggs
- 1 tsp vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all topping ingredients to bowl and blend for 3 seconds on speed 10.
- Scrape down sides and ensure raspberries are blended to your desire. Cook for 6mins at 80 degrees, speed 1.
- Pour into a jug and allow to cool.
- Wash and dry bowl.
- Put oven on 150 degrees and prepare your cake pan for baking (I line mine with baking paper, since I don't have a spring form tin, I leave enough baking paper at the edges to be able to lift the cake out).
- Place biscuits in to mixing bowl and blitz for 6 seconds on speed 9.
- Add melted butter, mix for 10 seconds on speed 9.
- Pour biscuit mixture into prepared pan and press evenly into base.
- Place chocolate in to bowl and blitz for 4 seconds on speed 10.
- Melt chocolate for 2 minutes on 50 degrees, speed 2.
- Scrape down sides to ensure all chocolate is being melted, melt for a further 1 minute, 80 degrees, speed 2.
- Add can of condensed milk and all the cream cheese, mix for 45 seconds on speed 4.
- Add sour cream, eggs and vanilla essence. Mix for 7 seconds on speed 10.
Ensure everything is well mixed at this point. - Pour filling in to your pan with base already prepared.
- Carefully pour coulis over the top of the filling.
- With a toothpick or two, gently swirl some of the coulis through the cheesecake filling.
This step is not a necessity, but do this if you would like some coulis through the filling
- Bake for appoximately 1-1.5 hours at 160 degrees, or until set.
- Allow to cool in oven with door ajar, before transferring to the fridge to chill.
- EAT & ENJOY!!!!!!
Raspberry Coulis
Biscuit Base
Cheesecake Filling
Combining base, filling and topping!
Tip
Any berries may be used for coulis.
This is a very easy, but tasty, recipe! It seems like a lot of effort but if you read the recipe in full you will notice it is all very straight forward and quick
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.
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