Ingredients
Base
- 50 g Butter Cubed, Room Temp
- 100 g plain sweet biscuits
Cheesecake filling
- 250 g white chocolate, in pieces
- 250 g cream
- 250 g cream cheese, cubed
- 250 g marscapone cheese
- 125 g caster sugar
- 1 can passionfruit pulp
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I'm cooking this todayRecipe's preparation
Place butter into TM Bowl and melt for 50 secs/50o/Spd 4
Add 100g plain sweet biscuits. Mix for 10 secs / Spd 7
Pour contents of TM Bowl to prepared tin. Press the biscuit mixture firmly into the base of the tim, then put the tin in the fridge until you need it.
Place 250g White chocolate into TM Bowl. Grate 5 secs / Spd 8.
Melt chocolate 2 mins / 50o / Spd 3.
Add to the bowl cream, cream cheese, mascarpone and sugar.
Mix for 15-20 secs / Spd 3
Pour onto the biscuit base and put the cheesecake back into the fridge for at least 3 hours or overnight.
Serve drizzled with passionfruit pulp and cut into wedges.
Base
Cheesecake filling
Tip
This recipe is a family favourite and was adapted from a recipe from Bill Granger.
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
Just prepared this for Christmas Day (tomorrow). Had a sneaky pre-taste - tastes great - smooth and not too sweet or intense. Love it, thank you.
I have made this a few times always a hit with guest.
I made this for friends last night. It was fabulous. I used butternut snap biscuits for the base and it was really good. Will definitely do this again. Thanks for the recipe.
I made this for friends last night. It was fabulous. I used butternut snap biscuits for the base and it was really good. Will definitely do this again. Thanks for the recipe.
Thanks for the recipe, I topped it with lemon butter instead of passionfruit and could n't stop eating it!
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