Ingredients
Base
- 250 g packet Chocolate Ripple, Oreos or plain sweet chocolate biscuit
- 125 g Butter
Filling
- 370 g Nutella or other Hazelnut Chocolate spread
- 2 x 250 g packets Philadelphia Cream Cheese (room temperature)
- 75 g icing sugar (pure or mixture)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease and line base of a 8” spring form pan or flan dish.
2. Melt butter in TM bowl 3 min / 50°c
3. Add biscuits to bowl and blend 10 sec / speed 9. Scrape down sides of bowl and blend again 3 sec / speed 5.
4. Press into base and up sides of pan, making sure the sides are at least 4 to 5cm high.
5. Refrigerate while preparing filling.
Blend remaining ingredients on speed 5 for 10 secs, scrape down sides of bowl and continue with another 5 seconds on speed 5.
Pour filling into prepared base, refrigerate 4 hours, best served cold from the fridge..
Prepare Base
Prepare Filling
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
I added in about 100g of melted dark chocolate and made mini ones instead of 1 big one. It was delicious.
Sorry, found it just tasted like icing and way to rich/sweet.
Thank you, I love it, it's so easy
Chocolate & Hazelnuts!
If you like the combination of Chocolate and Hazelnut then this is the cheesecake for you. I made this recipe on a whim as I wanted to surprise my friend at work with something tasty to put a smile on her face.
Well, it certainly did that.
It is quite rich but being a sweet lover that didn't bother me at all. Everyone else that tried it said that it was delicious too.
The instructions were very easy to follow and I doubled the recipe as I had a larger springform pan that I wanted to fill. Decorated with crushed hazelnuts, Ferrero Rochers and raspberry lollies; drizzled with melted dark chocolate.
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