Desserts & sweets

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Preparation time
15min
Total time
15min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2012/12/17
changed: 2013/02/11
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Ingredients

Base

  • 80 g Butter
  • 200 g plain sweet biscuits, (I used Scotch Finger)

Cheesecake topping

  • 500 g cream cheese
  • 400 g Tin condensed Milk
  • 200 g Salted Caramel Sauce
  • 2 tsp Gelatine powder
  • 50 g Boiling water
  • handful of white choc buttons
  • handful of dark or milk choc buttons
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Recipe's preparation

    Base

  1. Snap biscuits in half and add to bowl with butter and mix for 15 seconds speed 6 or until biscuit comes together.

  2. Press biscuit mix into a greased and lined springform cheesecake tin and bake on 180c for approximately 10-15 minutes or until golden, then allow to cool completely

    3. Cheesecake topping

  3. Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.

  4. Add cream cheese & condensed milk to bowl and mix 15 seconds speed 6

  5. Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds

  6. Pour 1/3 of cheesecake mixture onto cooled biscuit base

  7. Spoon big dollops of salted caramel sauce on top of the cheesecake mixture in a circle around the outside of the tin, start at 12 o'clock, then 6 o'clock, 3 o'clock, 9 o'clock etc until you have as much as you like

  8. Using your spatula, very gently swirl the caramel through the cheesecake mixture, the more you mix it the less you will taste and the less you will see when you slice the cheesecake.

  9. Pour remaining cheesecake mixture on top and smooth and flatten out the top

  10. Just before cheesecake is completely set, pour the chocolate over the top and gently press it into the cheesecake then put back in fridge until completely set

Tip

I let my cheesecake set overnight, it takes about 2 hrs to set during the day in the fridge. I did end up putting my crumbled chocolate on when it was completely set, and it was still fine. 

Salted caramel sauce recipes are all over the place, there is one on Recipe Community. 

If you are pressed for time you can put the biscuit base straight into the freezer after cooking and it should cool down by the time you are ready to pour the cheesecake mixture on top. Or you can just refridgerate it and not bake.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
Dessert

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Salted Caramel Swirl Cheesecake (non bake)
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Comments

  • 5. January 2020 - 12:10

    I did my own version of this, instead of using salted caramel sauce I used coles brand caramel dulce de Leche and swirled it through after letting sit at room temperature and then used dark chocolate flake to decorate. I also used dark chocolate sauce over top as well, the receipe is in cookidoo

  • 20. December 2015 - 20:14
    5.0

    Really nice. 

    I probablay didn't use enough salted caramel as I made that a bit runny and was scared of what would happen.

    next time I will make a thicker caramel

  • 17. April 2014 - 15:14
    5.0

    Thank you for this recipe. I made it ages ago with half cream cheese and hald peanut butter and topped it with a chocolate ganache (2 x old edc recipe) and it was delicious (and rich)!!! Everyone raved about this, thanks again.

  • 5. January 2013 - 00:22

    Yes I don't think it will completely 'fuse' together due to the gelatin not being in the caramel. If you look closely in my photo there is a slight separation between the layers but I didn't have a huge amount of caramel sauce so it still stayed together when sliced. 

  • 31. December 2012 - 21:02

    Nat

    Thanks for responding to my post. I put the caramel at the places the receipe said so at 12,6,3,9 o'clock positions on the cheesecaake then swirled it through slightly as receipe says not to mix to much as you will lose the flavour.  For some reason the top layer of cheesecake & the bottom bit didn't fuse together either. So wonder if I should maybe have put some caramel on the biscuit base then third of the cheesecake as per receipe then more caramel & then the rest of the cheesecake & swirled that slightly to blend the layers. What do you think?  It still tasted delicious!

  • 30. December 2012 - 21:57

    Hi ladies, just chop the chocolate. Libby, I put the caramel more towards the edge of the cheesecake, wondering if you had a bit of it in the centre if that may have made it sink a little? Not sure. Happy to hear other's thoughts...Nat 

  • 30. December 2012 - 15:05

    I made this receipe yesterday & it was absolutely scrumptous. The only problem I had was that it seemed to collapse in the middle & the caramel oozed out. Not sure why this happened as I follow the instructions to the letter & had it sitting in the fridge setting for 6 hours.

    Any ideas anyone as to why this would happen?

     

    Thanks tmrc_emoticons.)

  • 20. December 2012 - 10:48

    Do you melt the chocolate or chop the buttons?

     

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