Ingredients
Base Ingredients
- 200-250 grams Plain Milk Biscuits, Digestives, Or Arrowroot
- 50 grams Butter
- 1 tablespoon Milk
- 1 tablespoon Nutella, Either Store Bought/ EDC recipe. (page 49)
Filling
- 210 grams crunchy peanut butter, Store Bought or EDC (page 49)
- 125 grams pure cream
- 250 grams cream cheese
- 80 grams raw sugar, Or Castor Sugar
Nutella Sauce
- 200 grams Nutella, Store Bought or EDC Recipe (page 49)
- 20 grams Butter
- 100 grams Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Base
Grease a 22 to 24 cm springform tin and set aside
Place 50g Butter into mixing bowl and mix 3 min/50degrees/ speed 3
Add biscuits, milk and nutella - blend for 15 sec / speed 8
Press into tin and freeze for 30 mins
Filling
Mill raw sugar 5sec/ speed 9 . Set aside
Combine Peanut Butter and Cream in bowl. Heat 4 Minutes / 50Degrees
"Counter-clockwise operation" / Speed 1. Allow to cool for 10 minutesCombine Reserved sugar and cream cheese. 40Sec/
"Counter-clockwise operation" /speed 5. Spread the filling over crust, cover with foil and freeze for 6 hours or overnight.Nutella Sauce
Add all ingredients and cook 4min/50degrees/ speed 3 ( Adjusted from EDC page 51) This will thicken as it cools
Serve
Remove from cheesecake from freezer. Cut into portions and pour/drizzle (as much as you like) Nutella Sauce. Enjoy PeaNutella Cheesecake!
Tip
The cheesecake was an adaptation from an old Woman's Weekly recipe. The sauce was thought of as I love the combination of Peanut butter and Nutella.
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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