Preparation time
20min
Total time
1h 10min
Portion
12
portion(s)
Level
easy
Ingredients
Base
- 200 g plain sweet biscuits
- 100 g Butter
Filling
- 3 Eggs, separated
- 150 g castor sugar
- 200 g white chocolate, (roughly broken)
- 180 g cream
- 500 g cream cheese
Accessories you need
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Butterfly
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160C. Prepare 22cm spring form tin. Grease tin. Line base.
- Place butter into TM bowl and melt, 1min 30sec 90C speed 2.
- Add biscuits and crush, 15 second speed 6.
- Press mixture evenly into base of tin and refridgerate until filling complete.
- Prepare fine sugar if using raw sugar. 10sec sp10. Clean and dry bowl.
- To a very clean & dry bowl add 3 eggs whites and whip for 1minute 30seconds 50C speed 4.
- Continue to whip at speed 4 and slowly add half the sugar through the hole in the lid. Once combined (1 minute), set aside.
- To a clean bowl add chocolate pieces and chop 5 seconds speed
- Add cream and melt 1minute 30seconds at 50C speed 2.
- Add cream cheese, remaining sugar and egg yolks. Mix 40 seconds speed 6 utnil smooth.
- Insert butterfly and add whipped egg whites to the TM bowl and combine 7sec speed 2.
- Pour batter onto biscuit base and bake 40 - 50minutes or until cooked (very slight wobble in centre). Allow to cool in oven and then refridgerate overnight. Serve with fruit couli and ice cream or cream if desired.
Base
Filling
Tip
#northbris3.0
Thermomix Model
-
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.
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Comments
Made for Christmas and everyone loved it! Very smooth and nice white choc flavour. Will definitely make again
This was simply delicious. I added about 150g frozen raspberries at the end, before baking. My guests and I loved it! Highly recommend
This cheesecake was amazing - my family inhaled it. So easy to make. This goes in my top ten.
Delicious!!!! I normally don't like baked cheesecakes but this is awesome!! My family agrees too
This was very easy to make and tasted Amazing. I used Ginger biscuits for the base, it was nice but I would try perhaps choc next time
Thank you all for the lovely feedback. I always look forward to making this, especially for birthdays or family celebrations.
Take care,
Best cheesecake EVER. Everyone needs to make this!
Paula Kinnane
I just made this cheesecake for my family dinner tomorrow night, some have taste tested tonight and it has the nod of approval! Very easy to make too. I did individual ones, substituted the cream with Philadelphia 60% less fat cooking cream and used the Philly light cream cheese as well, just to make us feel a little less guilty eating it, it all turned out beautifully, raspberry couli goes well too. Thank you for a fantastic receipe, this will be in high demand for anyone I cook it for.
First day of using my new TM, I found this recipe easy to follow and the cheesecake is super yummy.
I made it GF with a ginger nut base, it worked great!
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