- TM 31
Ingredients
Sable Base
- 50 g sugar
- 100 g unsalted butter, cubed
- 1 tsp vanilla essence
- 1/2 tsp baking powder
- Pinch sea salt
- 2 egg yolks
- 70 g plain flour
Filling
- 100 g dark chocolate, broken into pieces
- 100 g sugar
- 220 g cream
- 250 g chestnut purée
- 3 large eggs
- 250 g cream cheese
- 1 tsp vanilla essence
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar into mixing bowl and mill 10 secs/speed 10
Add butter and vanilla and mix 20 secs/speed 4
Add remaining ingredients and mix 10 secs/speed 3
Scrape out mixture onto floured ThermoMat
Form into disc with damp hands
Wrap in cling wrap and freeze for 30 mins
Preheat oven to 150C
Line base of 18cm spring form tin with baking paper
With wet hands, push cold dough into lined tin and bake 30 - 35mins (or until golden brown and fragrant)
Cool completely before continuing recipe
Place chocolate and half of the sugar into mixing bowl and mill 8 secs/speed 9
Add half of the cream and melt for 3 - 4 mins/50C/
"Gentle stir setting" (speed 1)Add 120g of chestnut puree and mix 10 secs/speed 4
Scrape down sides of bowl and repeat. Set aside.
Place remaining sugar, cream, chestnut puree, eggs, cream cheese and vanilla essence into mixing bowl and mix 20 secs/speed 8
Return chocolate mixture to mixing bowl and gently incorporate 3 - 4 secs/Reverse/speed 3
Pour mixture onto cooked base and place cheesecake into Varoma on top of chopsticks (pair) to allow for easier steam circulation.
Place 1.2L water into rinsed mixing bowl.
Set Varoma into position and steam 50 mins/Varoma temp/speed 2.
Cool completely and chill in tin for several hours (or overnight)
Top with Chocolate Ganache (EDC)
Garnish with toffee nuts, chocolate truffles or fresh fruit to taste
Sable Base
Filling
Tip
If you cannot source chestnut puree (most Italian grocers should have in stock) you can replace with homemade cashew butter. Place 250g cashews into mixing bowl and mill 30 secs/speed 8 until butter is formed. Proceed with recipe as directed.
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.
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Comments
I have fresh chesnuts off our tree, could i just cook and puree 250g of chesnuts to make the puree?
I have fresh chesnuts off our tree, could i just cook and puree 250g of chesnuts to make the puree?
I have fresh chesnuts off our tree, could i just cook and puree 250g of chesnuts to make the puree?
What a deliciously beautiful cheescake!
I had to use cashew butter as i couldnt get my hands on chestnut puree. And i also put a few entree sized knives underneath the tin, as my chopsticks were too big!
Cant wait to make it again!
This is a recipe I have been wanting to make for ages. It is featured on the varoma page of the Thermomix flip chart and as a consultant it's nice to endorse the pictorials with hands on experience in creating them!
I tracked down a place to buy chestnut purée and made it for Christmas Eve to share with friends. Enjoyed by those that didn't normally like cheesecake!
I used gluten free flour so it could be enjoyed by my wife and it was a super hit.
For making the base I found using the Thermomat and flour didn't work for me. I suggest using baking paper and scrape with the spatula to help form a disc . After chilling in the fridge, gently roll between two pieces of baking paper, remove the top paper, flop into the spring form tin, remove the other paper, patch up as required and smooth with a wet hand. The thermomix spatula is your friend, and helps gather up any sticky pieces from the baking paper.
My chopsticks were too big for the varoma so I used a couple of teaspoons under the base of the spring form pan. Condensation from the lip dropped onto the top of the cake and needed soaking up with a paper towell. Next time I will try covering the top of the tin with foil. The cheesecake had just a little wobble in the middle at the end of the cooking time and set beautifully.
This is now a "killer recipe" in my collection. Thanks for sharing!
John
John Clark
Independent Consultant (WA)
This is so delicious!!
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Absolutely delicious! I used a bicuit base instead and used half cashews half chestnuts and the flavour was amazing. They also work just as well baked in the oven. I did individual ones which did not all fit in the varoma so I had half steamed half baked and both were great.
Nom nom nom! I'm not a fan of really cheesy cheesecakes, so this is PERFECT for me - yummo!
The 18cm tin is so that it fits into the bottom of the varoma. I used a 20cm tin and it worked OK, I wouldn't go much bigger though, or it might hold the lid too high off the top for it to work well
Absolutely love this! Waiting for another excuse to make it! I didn't expect it to be so mousse like.