Ingredients
Filling
- 500 grams cream cheese
- 200 grams Melted, White chocolate
- 100 grams caster sugar
- 2 teaspoon gelatin, Dissolve in boiling water &allow to cool slightly
- 240 grams cream
Biscuit Base
- 300 grams Packet Gingernut biscuits
- 110 grams unsalted butter cubed
Passion Fruit Topping
- 1 tablespoon cornflour
- 70 grams water
- 170 grams passion fruit pulp
- 35 grams caster sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Lightly grease and line 20 cm cake tin
2. Add all base ingredients to TM bowl 10 sec speed 8
3. Transfer to cake tin and line base and walls using back of spoon to spread, allow to set in fridge for 30mins
1. Place all ingredients in TM bowl and mix till combined scrap sides down and repeat if neccesary
2. Pour filling into prepared base and allow to set in fridge
while preparing ganache
3. Clean TM Bowl
1. Add Cornflour and Water to mix 10Sec / Speed 3
2. Add Passion Fruit Pulp and Sugar
3. Mix 4 Min / Speed 1 / 100 Degrees
4. Allow to slightly cool before pouring over cake
5. Place cake in fridge for 3 hours or over night
Biscuit Base
Filling
Passion Fruit Topping
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
Wow! This is delicious, for anyone who wants a quick & easy slice that tastes amazing - this is for you!!!
Thank you for this wonderful recipe. My family loved this cheese cake and said it was the best cake I had ever made! I did feel a bit confused about how much water to add with the gelatin - I just kept adding a bit at a time and stirring until the consistency looked right, and in the end I added about a cup. Because I like a tangier cheese cake, next time I'd experiment with dropping the white chocolate and using less sugar in the passionfruit topping.
Such creamy yummy cheesecake. I am normally not a fan of unbaked cheesecakes but this one is amazing! I used milk arrowroot biscuits in the base as I did not want the ginger flavour. I used slightly less sugar. I also used a 23 cm diameter round tin, which meant it wasn’t as high but certainly high enough. I will cook this again. On my favourite cheesecake list especially when our passionfruit vine is giving us so much fruit.
Great recipe, amazing cheesecake. I'm making it again soon.
Absolutely delicious! And beautiful texture. Will definitely make again!
Amazing cheesecake, so smooth and creamy texture. Everyone loved it, will definitely be making it again. Thanks for sharing.
not sure what is meant by:
Dissolve in boiling water &;allow to cool slightly
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