- TM 31
Ingredients
Chocolate rosewater cheesecake
Base
- 20 grams xylitol or natvia (or sugar for a non low carb version)
- 150 grams almonds
- 2 tablespoons Raw Cacao
- 60 grams unsalted butter
Cheesecake
- 80 grams xylitol or natvia (or sugar for a non low carb version)
- 500 grams Cream Cheese, Cubed
- 2 teaspoon vanilla extract (10 grams)
- 350 grams pure/whipping or thickened cream
- 3 teaspoon gelatin
- 50 grams hot water (50ml)
- 3 teaspoon rosewater or 3 drops of food grade orange essential oil
- 1.5 tablespoon raw cacao (15grams)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- For the base
1 Line a 20cm cheesecake tin base with baking paper
2 Mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
3 Add the almonds, cacao and butter and blend 10 second / speed 7 / mc on
4 Remove all to lined tin and press onto base and up the sides slightly
5 Set aside in the fridge
For the cheesecake
6 Without washing the bowl, but make sure you’ve scraped it well, mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
7 Add cream cheese and vanilla, blend 30 seconds / speed 5 / mc on
8 Scrape down and add cream and blend 20 seconds / speed 4 / mc on
9 Meanwhile, sprinkle the gelatin over the boiled water and then once its soaked in, stir until dissolved
10 Tip this into the cheesecake in mixer and immediately mix 20 seconds / speed 5 / mc on, scrape down and repeat
11 Remove just shy of half of the mixture and set aside at room temperature
12 To the remaining mixture add the raw cacao and your flavour choice between rose and orange
13 Blend 20 seconds / speed 4 / mc on
14 Scrape out onto your cheesecake base and flatten, chill for 5 minutes, then top with the vanilla layer. We found the easiest way to do this was to dollop teaspoons all over and then spread them so they join up
15 Allow to set minimum 3 hours, preferably overnight
16 Garnish with 86% chocolate shavings and spray free rose petals
Base
Tip
Individual portions can be frozen
omit the rose and orange and mash 40g frozen raspberries through the top layer for a choc/raspberry version
replace the 50g water with 50g hot brewed coffee for a mocha cheesecake
Any questions, ask in our group www.facebook.com/groups/LCHFThermoFoodies/ or email us at info@thermofoodieandthechef.com
Thermomix Model
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Recipe is created forTM 31
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Comments
Lovely taste. Soft filling. I will add more gelatin next time. Thanks
Was so excited to try this recipe. I love turkish delight so the rosewater and chocolate combination is so nice! The base is yummy, I was short on almonds so popped some pecans in too. I used liquid stevia as that's all I can find but would love to try the Xylitol to see if it has a more natural flavour.
This is so delicious and very easy to make! Highly recommend 😃
Made this instead of rosewater I used espresso coffee! A huge hit and another favourite recipe from the girls!
Delicious! Very easy to make and I had most ingredients on hand! 5 stars!