Ingredients
Base
- 170 g Choc Ripple Biscuits
- 75 g Butter
Cheese mixture
- 2 Blocks Philadelphia cheese
- 200 g milk chocolate, I used cadbury baking choc
- 300 g thick cream
- 30 g raw sugar
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Insert butterfly add cream whip sp 4 for 20 - 30 seconds or till whipped - set aside
Clean and dry mixing bowl
add biscuits crush sp 7 for 10 seconds set aside
wipe out bowl
add chocolate chop sp 8 for 10 seconds set aside
add butter melt 50deg sp 1 for 3mins
add crushed biscuits combine sp 2 for 15 seconds
press biscuit mix into lined cheesecake tin
clean and dry bowl
add chocolate melt 50deg sp 1 for 5mins
add cheese combine sp 5 for 30seconds
add whipped cream combine sp 5 for 30seconds mixture should be smooth and creamy now
add cheese mixture on top of base in tin set in fridge for 4-5hrs or overnight.
decorate with strawberries and shaved white chocolate if desired
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.
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