- TM 6
- TM 5
Ingredients
Base
- 150 grams biscuit of choice, I use Chocolate Ripple
- 80 grams Butter
- 2 tsp vanilla sugar
Buterscotch Sauce
- 50 grams brown sugar
- 20 grams Butter
- 40 grams cream
Chocolate Sauce
- 60 grams chocolate, Milk or Dark
- 40 grams cream
Cheese Cake Filling
- 500 grams cream cheese
- 110 grams caster sugar
- 60 grams hot water, 1/4 Cup
- 3 tsp Gelatine powder
- 300 grams cream, whipped
- 150 grams Mars® Bar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line 20cm springform pan with baking paper
If you want biscuit base to go up the sides of the tin, you will need to double the recipe. - Add buter to bowl and melt; 2 min | 65° | Sp 2
- Add biscuits and vanilla sugar. Blitz; 5 sec | Sp 7Scrape down sides and blitz again; 10 secs | Sp 7
- Place biscuit base into tin and spread evenly with the back of a spoon until smooth. Place into fridge to chill.
- add all ingredients to the bowl; 2 min | 75° | Sp 2
- pour sauce into a bowl and put aside
- Add chocoalte to bowl; grate; 5 secs | Sp 7
Scrape bowl down - Add cream to bowl and mix; 2 min | 50° | Sp 2
- Add Mars Bar to bowl and blitz; 1 sec on Turbo or Sp 7
Clean and dry bowl - In a cup/bowl, place on lid and weigh in hot water. Add Gelatine and stir until disolved. Put aside to cool
- Insert butterfly and add cream. Whip; 1 min | Sp 3.5 Place cream in bowl and set aside
- Without cleaning bowl, Add Cream Cheese and beat; 15 secs | Sp 5. Scrape down bowl
- Add Caster sugar and beat; 15 secs | Sp 5. You may need to repeat this step until sugard in incorporated. Scrape down bowl
- Remove MC and set TM; 15 secs | Sp 4. Pour Gelatine in through hole and scrape sides down.
- Add Whipped Cream and Mars Bar. Mix
"Counter-clockwise operation" 1 min | Sp 3 - Pour half the Filling over the base and top with half the butterscotch sauce and chocoloate sauce. Add remaining filling over the top. Pour remaining sauces on top of cheesecake. Using skewer swirl the sauces through the filling.
- Place the fridge to set for a minimum of 3 hours or overnight.
Base Layer
Butterscotch Sauce
Chocolate Sauce
Cheesecake Filling
Tip
Once Cheesecake is set, decorate with extra Mars Bars and Caramel Sauce made from Cookidoo. For a decadent cheesecake, add a layer of chocolate ganache first.
Thermomix Model
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Recipe is created forTM 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. -
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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