Preparation time
10min
Total time
10min
Portion
8
portion(s)
Level
easy
Ingredients
Raspberry & White Chocolate Cheese Cake
- 250 grams plain sweet biscuits, I use Marie
- 220 grams Butter
- 500 grams Philadelphia cream cheese
- 100 grams white chocolate
- 100 grams water
- 150 grams raw sugar, Reduce amount if you want to 100 grams.
- 120 grams powdered milk
- 2 tablespoons Gelatine powder
- 60 grams hot water
- 200 grams cream
- 150 grams Fresh Raspberries
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Sprinkle 1 tablespoon gelatine over 60 grams hot water, stir to dissolve and allow to cool. Ingredient list says 2 but this is a typo and I don’t appear to be able to edit it
- Place biscuits into bowl 10 sec speed 6, repeat if necessary for finer consistency. Remove from bowl and set aside.
- Place 120 grams of butter in the bowl
90 sec 60 degrees speed 3. Repeat if butter isn’t melted. This will vary if butter is straight from the fridge or room temperature. - Add crushed biscuits 20 sec speed 2 then reverse for another 20 sec. Place mix into a lined or non-stick 23cm springform pan and set aside. Rinse & dry bowl.
- Add butterfly whisk to the bowl, then add 100 grams water, 150 grams raw sugar, 120 powdered milk, 100 grams butter, 6 min 90 degrees speed 4.
- Add 100 grams of white chocolate, 500 grams Philadelphia cream cheese at room temperature add 200g cream, 2 min speed 4 until all combined.
- Remove mc 30 sec speed 3 add gelatine.
- Add 150 grams of fresh raspberries 3 sec speed 5
Once all combined pour over prepared biscuit base and allow to set in the fridge. Best left over night. If you can wait that long.
Melt some extra white chocolate if you want and decorate with fresh raspberries with melted white chocolate drizzled over. Enjoy
Method
Tip
Make individual cheese cakes by using cup cake patty pans.
Thermomix Model
-
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.
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Comments
In Step 7, what does mc mean? please
Jody87:hi Jody thanks for your question. I’ve edited the recipe to include the inclusion of the cream. Step 6.
Enjoy. We do.
Just making this for the second week in a row as it was an instant favourite in our house 😊 one thing I noticed this time, when are we meant to add the cream? I think I just didn’t put it in last time and it still tasted yum!
This cheese cake is simply the best I’ve ever made
and is now my go to cheese cake recipe.