Ingredients
Base
- 140 grams almonds
- 30 grams Coconut sugar
- 20 grams cocoa
- 50 grams coconut oil
Filling
- 90 grams Chocolate Melts (Milk)
- 60 grams kahlua or Tia Maria liqueur
- 250 grams Cream cheese (room temp)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill almonds 10 sec/speed 7.
2. Add coconut sugar, cocoa and coconut oil
3. Mix 15 sec/speed4.
4. Press base mixture into a lined springform tin (use your mc to press base into the tin)
5. Refrigerate while preparing filling.
6. Wash and dry bowl.
1. Melt chocolate and liqueur 2 mins/50 deg/speed 2
2. Set aside.3. Break cream cheese up and place in bowl.
4. Beat 20 sec/speed 5
4. Srape down the sides.
5. Continue to beat speed 5 while adding the chocolate mixture. (approx 20-30 sec)
6. Pour onto the prepared base.
7. Refrigerate until set (approx 4-6 hours for best results).*Decorate with grated chocolate or a swirl of chocolate and liqueur mixture.
Cheesecake base
Cheesecake filling
Tip
This recipe can be dairy free as well depending on the chocolate and cream cheese that you use.
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.
Comments
This had me at Kahlua, can't wait to try
Hello everyone
I tried this recipe and I dont think the measurements are correct.
There was not enough product for a cake tin. I am assuming that it needs more that 250 grams (1 small tub) of Cream Cheese????
There is no way that this can make 8 slices.
love this! Quick, easy and fail proof!
Love this! Easy and quick and always a big hit with all!