Ingredients
Base
- 150 g Marie biscuits
- 75 g Salted Peanuts
- 1/4 teaspoon ground cinnamon
- 90 g Butter, cubed
Filling
- 500 g cream cheese, room temperature, cubed
- 250 g Extra light cream cheese, room temperature, cubed
- 90 g brown sugar
- 4 eggs, room temperature
- 120 g thickened cream
- 50 g chocolate coated peanut caramel bar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160C or 140C fan forced. Grease a 22cm springform cake pan.
Melt butter 80 degrees speed 3 for 1 minute. Scrap down sides of bowl and melt for a further 30 seconds speed 3 80 degrees.
Add biscuits and cinnamon and mix for 8 seconds on speed 9 or until fine crumbs form. Press mixture over base of prepared pan. Chill for 15 minutes or until firm. Wash and dry bowl ready to prepare filling.
Beat cream cheese and brown sugar for 1 minute on speed 5 or until smooth. Scrape down edges of bowl.
Add eggs 1 at a time, beating each for 10 seconds on speed 8.
Add cream and chocolate base and mix for a further 5 seconds on speed 6
"Counter-clockwise operation" .Pour over base. Bake for 50 minutes or until just set at centre. Turn oven off. Cool cake completely in oven with door slightly ajar (prevents cracking). Chill for 1 hour or until firm. Cut into wedges and serve.
Base
Filling
Tip
Recipe converted and adapted from Recipes + August 2015.
My tin was smaller so i used the extra crumbs and pressed into side of tin.
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.
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