- TM 31
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Snap biscuits in half and add to bowl with butter and mix for 15 seconds speed 6 or until biscuit comes together.
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
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.
Add cream cheese & condensed milk to bowl and mix 15 seconds speed 6
Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds
Pour 1/3 of cheesecake mixture onto cooled biscuit base
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
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.
Pour remaining cheesecake mixture on top and smooth and flatten out the top
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
Base
Cheesecake topping
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
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Recipe is created forTM 31
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Comments
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
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
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.
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.
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!
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
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
Do you melt the chocolate or chop the buttons?