Ingredients
Base
- 250 g Chocolate Ripple Biscuits
- 110 g Butter
Filling
- 500 g cream cheese, softened
- 250 g marscapone cheese
- 250 g whipping cream
- 150 g dark chocolate
- 150 g milk chocolate
- 150 g white chocolate
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Lightly grease 23cm springform tin with extra butter and line base with baking paper.
2. Add biscuits to TM bowl, breaking roughly in half as you go. Add butter, cubed, to bowl. Combine for 10 seconds, speed 8 or until desired base texture.
3. Press mixture into prepared tin. Depending on your preference, you can have it just on the base or up the sides also. Refrigerate base while continuing on with the filling.
1. Lightly wipe out bowl with kitchen towel and place butterfly in bowl. Pour in whipping cream and whip about 20-30 seconds on speed 4 or until peaks are forming. Set aside.
2. Wipe out roughly with kitchen towel. Add white chocolate to bowl and mill for 10 seconds on speed 9. Melt chocolate for 1-2 minutes, 60 degrees, speed 2. Set aside in medium bowl.
3. Repeat step 2 with milk chocolate and then dark chocolate. No need to wipe out bowl between different chocolates though.
4. Clean bowl and with blades spinning on speed 4, add cream cheese in chunks through lid. Beat until cream cheese is smooth and creamy. About 1 minute. Increase speed if it needs help to whip.
5. Add marscapone and mix for 5-10 seconds on speed 4-6 or until roughyl combined.
6. Divide cream cheese mix between the three chocolate bowls. Divide whipped cream between the three chocolate bowls. Gently fold together until well combined.
7. In what ever order you wish to go, add a chocolate mix to the prepared base. Refrigerate for 15-30 minutes and add next layer. Repeat for final layer. (I didn't set mine in the fridge between layers as I was in a rush but it makes for very distinct layers if you do so.)
Refrigerate cheesecake for at least 4-6 hours or preferably overnight.
Decorate with grated chocolate. We added crushed frozen raspberries to the top of ours to cut through the sweetness and it is divine!
Apologies for all of the 'set asides'. They drive me insane but as I have two bowls, it makes this recipe much easier then setting everything aside.
Base:
Filling:
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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