Ingredients
Biscuit Base
- 80 grams Butter
- 13 piece digestive biscuits (I use McVitie's)
- 30 grams Maltesers
Malteser Filling
- 80 grams castor sugar
- 150 grams Maltesers
- 130 grams light thickened cream, or 230 mls
- 225 grams Light cream cheese, approx. one tub
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Lightly grease or line a 21cm springform cake tin ready for use later.
2. Add 80 grams of butter to
"Closed lid" TM bowl, put on lid and MC then melt butter for 3 mins, 55 degrees, speed 3.3. Add digestive biscuits (or another plain biscuit of your choice)and 30 grams of maltesers to the
"Closed lid" TM bowl, replace lid and MC then blend on speed 8 for 8 seconds.4. Scrape the
"Closed lid" TM bowl with the spatula and mix for a further 3 seconds on speed 8.5. Pour biscuit mixture into the previously prepared tin pressing the mixture into the tin with your hands. Once you have an even base place the tin in the fridge while you make the filling.
Clean and dry TM Bowl before you progress to the filling steps.
6. Place 80 grams sugar in
"Closed lid" TM bowl with lid and MC in place then mill on speed 9 for 8 seconds. Set aside.7. Place 120 grams of Maltesers in
"Closed lid" TM bowl with lid and MC in place then chop on speed 7 for 5 seconds. 8. Scrape chocolate down the
"Closed lid" TM bowl with the spatula then chop for a further 3 seconds on speed 7 IF REQUIRED. Once the maltesers are chopped up to your liking put to the side for later use. Clean and Dry your TM bowl before step 9.9. Place the cream cheese, thickened cream, and sugar into the
"Closed lid" TM Bowl with lid and MC. Mix for 20 seconds on speed 5. Scrape down the sides with your TM spatula and mix for another 20 seconds on speed 5.10. Pour the cream mixture into a bowl and mix through the chopped maltesers.
11. Pour the filling on top of the base prepared earlier and spread evenly with a spatula. Then place the remaining maltesers around the edge of the cheesecake as decoration.
12. Place in fridge until set and enjoy.
Biscuit Base
Malteser Filling
Thermomix Model
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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.
Comments
Mine didn't set either using reduced fat cream as it doesn't whip properly. I remade it with full fat thickened cream that does whip and it sets well
Sorry to hear it didnt set for you. I have not used gelatine in the recipe and it always sets after a few hours in the fridge for me. In saying that you could defintely use gelatine using the following measurements:
1. Add boiling water to a small bowl. Sprinke in gelatin and whisk with fork until disolved. Set aside to cool. Then add to the cream cheese step of the recipe.
Tried this today, tasted great but didn't set, should it have gelatine?
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