Ingredients
Vanilla water
- 3 vanilla beans, ends removed and cut into 2.5cm pieces
- 800 g water
Almond milk
- 1 cup Raw Almonds
- 1000 g filtered water
Tirawmisu cheesecake - choc-almond crust
- 270 g raw almonds
- 50 g raw cacao powder
- 1 tbsp cacao nibs
- 100 g Medjool dates, plus extra if required
Tirawmisu cheesecake - filling
- 3 cups raw cashew nuts, soaked overnight and drained
- 85 g brewed expresso coffee
- 175 g almond milk (pre-made)
- 1 tbsp vanilla water (pre-made)
- 185 g agave syrup
- 340 g coconut oil
- 3 tbsp cacao powder
- cacao nibs, for decorating (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place vanilla bean pieces and water into mixing bowl and blend 1 min/speed 9. Transfer into a sealable storage jar and place into the refrigerator until needed. Clean and dry mixing bowl.
Place almonds and filtered water into mixing bowl and blend 1 min/speed 8.
Place a nut milk bag or a couple pieces of muslin cloth over a jug, then pour mixture into it and allow to strain. Place almond milk into refrigerator to store until use.
Transfer almond pulp into a storage container and place in the refrigerator to use in other recipes. Clean and dry mixing bowl.
Place almonds and cacao powder into mixing bowl and chop Turbo/1 sec/2 times.
Add dates and blend 1 min/speed 9. If the mixture feels dry and crumbly, add more dates or a drop of water and blend for a further 10 sec/speed 9, or until a smooth consistency is achieved (adding more dates or water as required).
Add cacao nibs and mix 3 sec/speed 3.
Transfer mixture into an ungreased springform cake tin (25-30 cm) and press down to form an even base, then set aside.
Place cashews, brewed espresso, reserved Almond milk, reserved Vanilla water and agave syrup into mixing bowl and blend 2 min/speed 8, or until a smooth consistency is achieved.
Add coconut oil and mix 1 min/speed 8.
Take a ¾ cup of the filling and stir in the cacao powder. Set aside.
Transfer remaining filling in mixing bowl over the base in springform cake tin, then forcefully dollop the reserved cacao-filling mixture into the cake tin. Using a bamboo skewer, gently swirl figure 8 patterns through the filling to create a marbled effect.
Sprinkle over cacao nibs (optional) then place into the freezer for 2 hours before placing into the refrigerator overnight. Take care not to leave cake in the freezer for too long.
Using a sharp knife, run around the edge of the cheesecake, then release the springform tin and remove cake completely. Cut into slices and serve.
Vanilla water
Almond milk
Tirawmisu cheesecake: Choc-almond crust
Tirawmisu cheesecake: Filling
Tip
- Use leftover vanilla water as an alternative to vanilla extract in other recipes. Vanilla water will keep for up to 4 weeks in the refrigerator.
- Almond milk will keep for 3-4 days in the refrigerator. You will need to shake well before using, as it will separate upon sitting.
- The Tirawmisu cheesecake will keep for 5-6 days in a sealable storage container in the refrigerator.
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.
Comments
just awesome. Such a crowd pleaser.
Thank you. I've made this a few times now and changed the flavours. It's a great recipe!
Yes your right - think if you look closer to how it has been spelt --- RAW is in the middle of the word ----- hence the raw ingredients I take it.
This recipe is sooo delicious. I've made it twice, the second time I made 2/3 mix & put it into a 20th spring form tin. Worked beautifully.
Fantastic flavour and looks great
Hi there - any reason one can't just use vanilla extract - would it still work? Or, is it possible to make a smaller quantity of the vanilla water? Keen to try this but bit off putting to use 3 whole vanilla beans to make that large quantity of vanilla water then use only one tablespoon of it...?
This is a fantastic recipe! I love how it makes use of the Thermomix in so many ways, and so many steps. This type of recipe really shows off the power of the machine. Thanks so much for featuring it here, this one is definitely being made for the next party
Thermomix fan with blog at http://SuperKitchenMachine.comand a shop at:http://SuperKitchenKits.com
Would other nuts such as Macadamia Nuts work for the filling, as my daughter has an allergy to cashew nuts? Thank you
:O sweet jeezus T H A N K Y O U
"Gentle stir setting"
Amanda
Wow!! thank you Laila for sharing this recipe. Tiramisu is my most favorite of all sweets. Having recently been to your workshop I was delighted to see Rawsome come up on the TM community recipes page. Can't wait to make this one
I am sure from here on TiRAWmisu is going to be my favorite!!
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