Preparation time
15min
Total time
15min
Portion
--
--
Level
easy
Ingredients
White Chocolate & Raspberry Cheesecake
- 90 g Butter
- 250 g Arnotts Choc Ripple Biscuits
- 500 g cream cheese
- 300 g thickened cream
- 500 g white chocolate
- 1 tbsp Gelatine powder
- 2 tbsp Boiling water
- 200 g frozen raspberries
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add butter and mix on spd 2 90mins at 90deg or until melted
Add biscuits and mix on speed 5 for 10secs, stop scrape down sides and mix for a further 5secs spd 5
Place mixture into a lined spring form pan and press down firmly and half way up sides.
Place in fridge whilst you make filling
Clean and dry bowl thoroughly - Break up chocolate and place in bowl, mix on spd 2 for 3 1/2 mins, 90degs
Chop Cream Cheese into small cubes and place in bowl along with cream.
Mix Boiling water and gelatine together and also add to bowl.
Mix spd 6 for 40secs until smooth
Add 150gms raspberries either whole or cut in half to bowl and hand mix them in with spatula
Pour mixture into prepared base and decorate top with remaining berries.
Place in fridge for 3hrs before serving.
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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