Ingredients
Cheesecake base
- 80 grams Butter
- 200 grams Plain chocolate biscuits
Cheesecake Filling
- 110 grams sugar
- 200 grams white chocolate bits
- 500 grams cream cheese
- 1 teaspoon Vanilla extract (or paste)
- 130 grams Pouring Cream
Macadamia's
- 250 grams macadamia nuts
Caramel Sauce
- 100 grams brown sugar
- 110 grams thickened cream
- 50 grams Butter
- 1 teaspoon vanilla extract
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I'm cooking this todayRecipe's preparation
Dry roast Macadamias at 90C on speed 1 for 7 minutes.
Lightly grease a 22cm springform tin and put aside.
Melt butter in TM bowl for 3 minutes, 50C, speed 4
Add biscuits and blend on speed 8 for 10 - 15 seconds
Press into tin and place in fridge until needed
Place sugar in TM bowl and mill n speed 9 for 8 seconds. Set aside.
Place chocolate in TM bowl and chop on speed 7 for 5 seconds. Then melt for 4 minutes, 37C, speed 2. Scrape down sides of bowl then melt for a further 1 minute, 37C, speed 2.
Add all other ingredients, including sugar ( not Macadamias) and mix on speed 5 for 20 seconds. Scrape down sides of bowl and mix for another 20 seconds, speed 5.
Pour the filling into pan. Smooth the top then decorate with Macadamias. Place in fridge until set then cover with caramel sauce.
Place all ingredients into TM bowl and cook for 6 minutes, 80C, speed 4.
Prepare Macadamia's
Cheesecake Base
Cheesecake Filling
Caramel Sauce
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
Boo, I bought cooking cream cheese instead of regular cream cheese! fingers crossed it turns out....
Yum! So easy to make & absolutely delicious, will definitely make again!
So i just made this cheesecake, really easy to follow. I ended up melting my chocolate for an extra 15-20secs which made it smooth. Didnt have a problem with it resetting, i used a bag of nestle bakers choice white choc bits and they were great. I was going to use oreo cookies for base but my shop had sold out so grabbed choc ripple instead. Just finished making the caramel, and after reading some of the comments will put it into a jug and pour it over AFTER popping it out and before serving so i can drizzle it down the sides abit. Cant wait to have some tomorrow for a farewell work gathering!
I couldnt help but taste the filling after i spooned it onto the base and my goodness it tastes AMAZING! had to stop myself from licking the bowl hehe
Wow this was great and super easy for my first try at a cheese cake. I took the advice and skipped the caramel sauce and it tastes awesome and less work for me
Wow delicious! So easy to do. Made it for a dinner with friends and everyone loved it. I used ripple chocolate biscuits for the base and they were great. I used thickened cream as I couldnt find pouring cream yummy! Very rich so only a small serving is needed.
Best cheesecake I've ever made. Used Marie biscuits for base & they perfect. Cut through the sweetness. Made it for work afternoon tea & was gone in minutes. So good that everyone thinks that I can cook!
Make this cheesecake all the time! I usually dont top it with the caramel sauce and macadamias though - i have done many other toppings like the crunchie sprinkles, chopped flake and even added the left over choc ripple biscuits roughly chopped with balls of raw m and m cookie dough - would have to be my fav! Thanks for an awesome recipe!
i ended up garnishing with cherries to counter the rich flavour and it was amazing! Best cheesecake I've ever made hands down!
I can't wait to try this when its set! It was difficult not to eat all of the filling before it even got to the tin! My chocolate didn't melt properly either but I just blitzed it for an extra 10 seconds.
sorry meant to say I don't do the nut bit but serve raspberries on top instead
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