Ingredients
- 300 g chocolate, biscuits
- 125 gmelted butter
- 200 g white chocolate
- 500 g cream cheese, at room temperature
- 300 g sour cream
- 100 g caster sugar
- 1 tspn vanilla essence
- 3 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Preheat oven to 160c.
2.Process biscuits until fine - Speed 8 about 2 seconds. Remove from bowl.
3.Melt butter - 50deg -1 minute-speed4. (No need to clean the bowl as the biscuit will be added back to this.)
4.Add biscuit crumbs and combine - speed 4 for about 20 - 30 seconds. Until well mixed.
5.Spoon into an unlined/ungreased 22cm springform tin. Use the back of the spoon to help flatten and smooth so you have an even base. Bake in oven for 10 - 15 minutes. Remove from oven and let cool.
6Clean and thoroughly dry bowl for melting chocolate.
7.Add chocolate and grate speed 8 - 30 seconds. Melt at 50deg for approx 2 minutes on speed 3.
8.Add remaining ingredients and combine on speed 6 for a few seconds then reduce to speed 4 until combined. Do not overmix, a slightly lumpy look is ok.
9.Pour into cooled tin and bake in oven for 1 hour and 10 minutes.
10.When cooked turn oven off, leave cake in the oven with the door ajar to allow it to cool for about 1 hour.
11.Move to the fridge and let it chill to set at least 2 hours. l leave mine overnight.
12.Serve at room temperature with fresh cream and fruit.
13.Enjoy!
Tip
Arnotts Ripple biscuits are ideal for the base.
Chop cream cheese slabs up a bit to help distribute.
Decorate with fresh flowers and a sprinkle of icing sugar for a decorative touch.
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
So pleased you have tried my recipe.
The recipe for the base is correct and to date all my tasters have loved the base as much as the filling.
The only time I noticed oiliness was when I greased the tin (not trusting that it wouldn't stick) , so now I know not to do that.
Will be interested to hear how chilling it rather than blind baking works out, please let me know when you you try.
Nayome
Cheesecake filling is vey nice.
The base looked strange when being prepared with blind baking method. Don't know if this was a mistake in the transcribing of the recipe .
I think next time I make this I will put the base in the fridge for 10-15 miutes to set rather than the oven where it became very oily looking.
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