- TM 31
Ingredients
Biscuit base
- 300 grams Chocolate Biscuits
- 90 grams Butter
Filling
- 200 grams Dark Chocolate Melts
- 40 grams raw sugar
- 1 Dried chilli (or 1 tsp chilli flakes)
- 250 grams cream cheese
- 400 can sweetened condensed milk
- 1 tablespoon Instant coffee powder
- 60 grams Boiling water
- 2 teaspoons Gelatine powder
- 150 grams Pouring Cream
White Chocolate Mousse
- 180 grams white chocolate melts
- 350 grams thickened cream
- 1 teaspoon Gelatine powder
- 3 eggs, separated
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place biscuits in mixing bowl and chop 2 sec/speed 6. Transfer to bowl and set aside.
2. Place butter in mixing bowl and melt 2 min/60 deg/speed 1.
3. Return biscuit crumbs to mixing bowl and mix 5 sec/speed 3. Scape down sides of bowl and repeat.
4. Line the base of a springform tin with aluminium foil and tip biscuit mixture into tin. Press down firmly with MC and chill in fridge.
1. place chocolate melts in mixing bowl and chop 3 sec/speed 5.
2. Melt chocolate 2 min/70 deg/speed 2. Set aside to cool slightly. Wash and dry mixing bowl.
3. Place sugar and chilli (or chilli flakes) in mixing bowl and mill 30 sec/speed 9. Add cream cheese and condensed milk and mix 10 sec/speed 4.
4. Dissolve coffee powder in boiling water then add gelatine to dissolve. Pour mixture into mixing bowl along with melted chocolate and cream. Mix 20 sec/speed 5.
5. Pour onto biscuit base and refrigerate for at least 3 hours or until set.
1. Place white chocolate in mixing bowl and chop 3 sec/sp5.
3. Melt 3 min/60 deg/sp1. Scrape down sides of bowl.
4. Add cream and cook 3 min/90 deg/sp 2. Allow to cool.
5. Dissolve gelatine in 1 tbsp boiling water, add to chocolate mixture along with egg yolks and mix 10 sec/sp 3. Transfer to a bowl and chill in fridge for 30 mins. Wash and dry mixing bowl.
6. Insert butterfly. Add egg whites to mixing bowl and whip 2 min/sp 3.5.
7. Fold egg whites through chocolate mixture and return to fridge for 3 hours. Spoon mousse into piping bag and pipe onto cheesecake.
Biscuit base
Filling
White Chocolate Mousse
Thermomix Model
-
Recipe is created for
TM 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
Love this cheesecake. Haven't made the moose yet but the cheesecake is delicious.
Yummo! This turned out great for Easter dessert!
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