Ingredients
'Baked' Chocolate Cheesecake
- 60 g hazelnuts toasted and rubbed, or almonds
- 1 tsp cocoa optional for extra dark
- 200 g CUPS, Plain Chocolate Biscuits, or 150g if you like less base
- 80 g butter cubed finely
- 1 pinch cardamom, cloves and orange zest, optional for a festive twist
Cheesecake Filling
- 150 g sugar
- 1 tsp cocoa
- 1 tsp Instant coffee powder
- 200 g dark choc broken into pieces, 1/2 milk if you do not like dark
- 500 g cream cheese
- 2 eggs
- 3 egg yolks
- 100g sour cream, or reduce by 20g and replace with liquer
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place nuts in TM bowl +/- cocoa and grind for 3 seconds speed 8, for moderate nut texture, or 5 seconds for fine. Add the biscuits, breaking them in halves and quarters as you go. Place in locked lid position and pulse with the turbo button x 3. Check the mix and pulse x 2 more if needed Add the butter and mix on reverse, speed 6 for around 8 seconds. The time will vary with butter hardness. Listen out for the change in sound, it will indicate the ingredients are starting to clump. Tip into your spring form tin and press in base and sides quite firmly. Put it into your freezer while you get to work on your filling. I only lightly wipe out the bowl with kitchen paper in readiness for the next step.
Blitz the sugar, cocoa and cofee for 8 seconds speed 9.
Add the broken chocolate and blitz a further 8 seconds on speed 9.
Cook for 2 minutes, 70 degrees, speed 3. Use your spatula to push down any parts of the mix climbing up too high on the sides of the bowl. When done, it should look like fudge is forming.
Add 250g of cream cheese in chunks (with your spatula) and start the TM cooking for 1 1/2 minutes, 50 degrees speed 4. During the last 50 seconds, start adding the second 250g of cream cheese. Turn it up to speed 5 if it needs help incorporating.
When done, push the centre of the mix away a litte, like making a well. Crack in your egg yolks, eggs, sour cream and liquer if using.. Mix for 20 seconds, varying the speed between 3-6 to ensure it all combines.
Pour into prepared tin
Spray a piece of alfoil with cooking oil, (or even better, rub with a little butter) and put it over your cheesecake to stop drips forming on the middle of the cake.
Fill your TM bowl with approx 1.3L of hot water, (from your hot tap). Set in place for 55 minutes, Varoma temp speed 2.
Prepare your varoma by putting chopsticks or little dipping bowls in place to make sure the cake tin doesn't cover all the holes up.
Place cheesecake on top, and cover with Varoma lid.
When timer is up, check the cheesecake. It should be firm, but have a slight wobble in the middle (not a swampy sludge in the middle!). If it is too soft, check your water level in your TM bowl and top up to 1/2 way to the first dot - which is 500ml. Set for 10 minutes, varoma temperature speed 2.
Recheck your cheesecake. Allow to harden in the refridgerator. the sides of the base should be pulling back from the spring form tin.
Serve with cream, and orange slices
Base
Cheesecake Filling
Tip
This recipe is all about discovering how the Varoma is even better than a Bain Marie for ease and for results of a perfectly textured 'baked' cheesecake. I also wanted to see how 'steps' could be avoided by gently heating the chocolate and the cream cheese so that all ingredients can stay in the bowl and make the preparation time very fast.
The recipe itself I have drawn from multiple sources, including the toblerone cheesecake in Devil of a cookbook, and Nigella's Baked chocolate cheesecake. And from my brain!
I would love to hear your versions. Enjoy
Thermomix Model
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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
Such a great recipe! Delicious, thank you.
Absolutely delicious and very very easy, thank you
So easy and very impressive results- the best chocolate cheesecake I've ever tasted!
Amazing made in a bigger tin and cooked for slightly longer used milk not dark as that is what i had and reduced sugar. Thankyou!
This is a good one!! Do yourself a favour and get the Varoma cracking!
Hello! Does it matter if the springform pan is too high for the lid to fit properly (just by a couple of cms)? Could I just seal the edges with foil, leaving the holes for steam to escape clear of course?
Fantastic
I found this recipe very detailed and easy to follow, and OMG the finished product is to die for! Perfect with a dolop of whipped cream!
thank you Jules! Sounds like you are quite the flavour master
and its wonderful to hear that the comments helped
Thank you Julie! Wonderful to hear and fantastic substituting on the gluten free base. You must have the new Thermomix Varoma, I need to see it to work out a good cake tin dimension for this recipe. Feel free to comment a size that works well