Desserts & sweets

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Preparation time
12h 0min
Total time
12h 0min
Portion
12 slice(s)
Level
easy
  • TM 6
  • TM 5
  • TM 31
published: 2024/12/19
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Ingredients

Salted Caramel Sauce

  • 120 g Salted butter
  • 200 g cream
  • 75 g Dark Brown Sugar
  • 75 g white sugar
  • 75 g Maple syrup
  • 2 level tsp Vanilla Paste
  • 2 level tsp sea salt

Chocolate Cheesecake Layer

  • 250 g cream cheese
  • 150 g cream
  • 200 g milk chocolate

Caramel Cookies & Cream Layer

  • 250 g cream cheese
  • 6-8 Gluten free Arnott choc ripple biscuits, (From the packs below)
  • 150 g cream

Extras

  • 3-4 packages Arnotts gluten free choc ripple biscuits
  • 200 g cream
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  • Simmering basket
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  • Spatula TM5/TM6
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Recipe's preparation

    Salted Caramel Sauce
  1. Place all ingredients into bowl and cook for 7 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid. Set aside sauce to cool.
    2. Chocolate Cheesecake Layer
  2. Without washing the bowl from making the caramel sauce, add 200g broken milk chocolate to the bowl and melt for 2mins, 60•C, speed 2.
  3. Add 250g cream cheese and blend speed 4 until combined, stirring if needed.
  4. Add 150g cream and blend speed 4 until combined, stirring if needed.
  5. Set aside in a bowl.
    6. Caramel Cookies & Cream Layer
  6. Without washing the bowl add 6-8 choc ripple biscuits and pulse until small.
  7. Add 250g cream cheese and blend speed 4 until combined, stirring if needed.
  8. Add 150g cream and roughly 50-70g of the salted caramel sauce and blend speed 4 until combined, stirring if needed.
  9. Set aside.
    10. Assembling the cheesecake
  10. Line a springform tin with glad wrap
  11. Take 1 pack of choc ripple biscuits (my tin fit all of one pack minus two biscuits per layer) and dip each biscuit into the salted caramel sauce and then layer then on the bottom of the tin to form a rough biscuit base.
  12. Layer the chocolate cheesecake cream cheese mix onto the biscuits and smooth out with your spatula.
  13. Repeat with the next pack of biscuits and dip them into the salted caramel sauce before creating your middle layer by placing the biscuits onto the cheesecake in one smooth layer. Dob some extra salted caramel sauce over this layer if desired.
  14. Layer the salted caramel cookies and cream mix onto the biscuits and smooth out with your spatula.
  15. Dip the final biscuits into the salted caramel and place them on top. Don't worry about extra salted caramel sauce or biscuits as these will form the topping. Refrigerate overnight or until set.
  16. Whip the remaining cream in a clean bowl using the butterfly and mild stiff peaks form.
  17. Top the cake with the whipped cream, leftover salted caramel sauce and any biscuits you have left can be crushed and sprinkled over too. Enjoy!

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    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.
  • Appliance TM 5 image
    Recipe is created for
    TM 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!
  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
Birthday Holiday

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Gluten Free Cookies and Cream Salted Caramel Layered Cheesecake
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