Ingredients
Base
- 245g Disgestive biscuits
- 50g pecan nuts
- 50g unsalted butter
Topping
- 400g soft cream cheese
- 50g sugar
- 100g dark chocolate, roughly broken into pieces
- 1 pint double cream
- 2tsp Strong coffee or espresso powder, dissolved in 1tsp hot water
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add digestive biscuits, butter and pecan nuts into the TM bowl and blitz for 15 seconds on speed 8. Scrape down sides of bowl and blitz again for 5 seconds on speed 8. Tip mixture into a 9" lined springform pan, spread out evenly and place in the fridge while you make the topping.
- First grind the sugar for 2 seconds on speed 10 and set aside. Whip the cream until thick, then add the cream cheese and sugar and beat for 20 seconds on speed 5. Divide the mixture between 3 clean bowls.
- Chop chocolate for 6 seconds on speed 6. Then melt for 5 mins on 40/50 degrees speed 2 or until melted. Add the cream and cheese mixture from bowl 1 and mix for 10 seconds on speed 4 to combine. Scrape down sides of TM bowl and repeat if necessary. Spread this chocolate mixture over the biscuit base and freeze for roughly half an hour.
- Gently stir together the cream cheese and cream in bowl 2 and spread over the chocolate layer. This is much easier to do if the chocolate layer is completely frozen.
- Gently stir together the cream cheese and cream in bowl 3, adding the coffee and combine well. Spread this over layer 2 - again this is easier to do if the second layer is completely frozen.
- When the cheesecake is set, release from tin and place on serving platter. Dust lightly with cocoa powder and decorate with cream if desired. Serve with some fresh raspberries for a little colour.
To make the base...
To make the topping...
For Layer no. 1....
For Layer no. 2...
For Layer no. 3....
To serve...
Tip
This cheesecake has been converted for use with a thermomix and is a little bit of a fiddle, but the result is stunning. Three layers of creamy heaven, on a nutty biscuit base. Try decorating it with chopped roasted pecan nuts instead of the cocoa powder.
Hope you enjoy this recipe.
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
Did you add the gelatin to both of the cream cheese mixtures? And how much gelatin would you add next time?
Guests loved it, thanks
I don't like the frozen cheescakes so I tried this just being chilled, and added 2 tsp gelatin to the cream mix. It still didn't set enough, so next time I'll add more gelatin. But the flavours were great - and not too sweet. Definately goin to be making again.
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