Ingredients
Base
- 1 package granita biscuits
- 100 gram butter, melted
Filling
- 250 g cream
- 220 g white chocolate
- 500 g cream cheese, softened
- 150 g caster sugar
- 3 tsp Gelatine, dissolved in 1/4 cup boiling water
- 1 package Blueberries, raspberries, etc
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I'm cooking this todayRecipe's preparation
Mill the biscuits into crumbs 15 sec/speed 6. Set aside.
Melt butter. 2 min/90C/speed 2
Combine biscuit crumbs with butter 15 sec/speed 1. Sprinkle into bases of cupcake cups.
Whip cream slightly, butterfly/45 sec/speed 3. Set aside and clean bowl.
Melt white chocolate 3-4 min/50C/speed 2. Keep an eye on the melting process and continue until fully melted. Set aside to cool and clean bowl.
Combine cream cheese with caster sugar until smooth 20 sec/speed 6.
Add gelatine, cream and cooled melted white chocolate into mixing bowl. Combine well 20-30 sec/speed 6.
Place half of the berries onto biscuit base.
Pour filling into cupcake cups, leaving a little room for more berries on top.
Decorate by placing 3 or 4 berries on top of each mini cheesecake.
Refrigerate for at least 2 hours, then enjoy.
Base
Filling
Tip
After filling each cupcake cup, tap the cups to even out the filling before it sets. This will give a more level and smooth finish to the mini cheesecakes.
You can use any berries or fruit that are in season. Frozen berries tend to "bleed" as they melt.
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
Recipe amended, apologies.
Way too much gelatine. It ended up so jelly like, perhaps it needed on 3 tsps not 3 tbs. unfortunate as I loved the taste of the filling until it set.
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