Ingredients
Chunky Cheesecake
- 200 g Plain chocolate biscuits
- 50 g Butter, melted
- 500 g cream cheese, at room temp
- 155 g caster sugar
- 2 teaspoons vanilla extract
- 130 g Jalna Natural Greek Yoghurt
- 250 g Original oreos, coarsely chopped
- 2 tbsp hot water
- 2 teaspoon Gelatine powder
- --- mini oreo biscuits, to decorate
- 100 g dark chocolate
- 60 g cream
- 4 egg whites
- 300 g caster sugar, milled
- pinch cream of tartar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a straight sided bread tin with bakers paper.
Firstly put into mixing bowl the 250g oreo biscuits and chop 8 sec spd 5. Set aside for later
Place the 200g plain chocolate biscuits into mixing bowl and process 6 sec spd 6 until like breadcrumbs. Add butter and melt together for 2mins on 90 degress spd 1.
Spread mixture into the base of your lined bread tin and place into fridge for 30 mins
Put cream cheese, sugar and vanilla extract into mixing bowl and mix 15 sec spd 4 until smooth. Add yoghurt and stir to combine 10 sec spd 4. Add 150g of your oreos and mix in gently 15sec spd 4 until the mixture turns a light brown.
Put gelatine and hot water into small heat proof dish and place the dish in a larger bowl, fill with boiling water and let sit for 5 min, stiring frequently.
With your thermomix on spd 3 gently drizzle the gelatine mixture through the mixing bowl lid. Pour in remaing chopped oreos and stir gently tilling combined on
"Counter-clockwise operation" 
"Gentle stir setting" .Pour out on top of your set biscuit mixture, put into the fridge to set overnight or 8 hours.
Make your chocolate ganache as per the EDC page 49 or the BCB page 76. Allow to cool and thicken. Remove cheesecake from fridge and put onto a serving tray or plate, then pour over the top of the cheesecake your cooled ganache. Put back in the fridge to continue to set approx 30 mins.
Meanwhile whip up your egg whites, sugar and cream of tartar. To form the top of your cheesecake.
Make sure your bowl is clean and dry and that yo have seperated your eggs. You will need 4 egg whites.
Insert your butterfly, place egg whites into bowl with a pinch of cream of tartar whip 3 - 4 min on speed 3.5 (you can follow the recipe from the EDC pg 15 or the BCB pg 47). Once your egg whites are forming soft peaks, with the butterfly still inserted continue to mix for 4 min speed 3 gradually pouring your sugar in. Mix until nice and glossy and firm.
Pour over the top of you cheesecake and top with more of your ganache and mini oreos. Serve and enjoy.
How to make your chunky cheesecake
Tip
For additional fun and chunky flavour add some chopped crunchie to the mix!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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