Ingredients
Base
- 100 grams Arnotts Butternut Snaps
- 150 grams Arnotts Scotch Fingers
- 100 grams Butter (salted or unsalted), cubed
Filling
- 250 grams Philadelphia cream cheese
- 80 grams sour cream
- 70 grams raw sugar
- 1 large egg
- 100 grams white chocolate, good quality
- 60 grams frozen raspberries
- icing sugar, to dust (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease and line the base and side of a 20x20cm square slice pan with baking paper, allowing the sides to overhang.
2. Add white chocolate into TM bowl and chop 5s/speed 7. Transfer chopped white chocolate into a clean bowl, ensuring you scrape the sides of the TM bowl and set aside.
3. Add Arnott’s Butternut Snaps and Scotch Fingers into the TM bowl and crush 5s/speed 5. Transfer crushed biscuits into another clean bowl and set aside.
4. Add chopped butter and melt 20s/100˚C/speed 1
5. Add crushed biscuits into the TM bowl with the melted butter and mix 5s/speed 3. Ensure that the mixture is incorporated well together, scrape down sides of the TM bowl and repeat if needed. Pour into prepared pan, press biscuit mixture firmly with MC.
6. Sprinkle chopped white chocolate and raspberries evenly on top of the biscuit base.
7. Place pan in the fridge for 30 mins to chill.
8. Clean TM bowl if necessary.
9. Preheat oven on 160˚C fan forced.
10. Add sugar into the TM bowl and mill 10s/speed 10.
11. Add cream cheese, sour cream into TM bowl and beat 5s/speed 5. Scrape the sides of the TM bowl
12. Add egg into TM bowl and beat 5s/speed 5. Scrape the sides of the TM bowl and repeat 5s/speed 5.
13. Pour cream cheese mixture on top of prepared base mixture. Gently tap the pan to settle mixture.
14. Place in preheat oven and bake for 20–25 mins or until filling is just set.
15. Turn oven off and leave oven door ajar. Set aside to cool in the oven.
16. Place in the fridge to cool completely.
17. Cut into squares to serve. Dust with icing sugar (optional).
White Chocolate Raspberry Cheesecake Slice
Tip
Do not over beat cream cheese mixture
Refrigerate once cool to decrease the risk of cracking
Other berries can be used instead of raspberries, or a mixture of berries.
Berries can also be omitted and instead add lemon juice (2 tablespoons, to taste).
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
Best Cheesecake ever!
This is my favourite... Thank u for this amazing recipe. Mwah xxxx