Ingredients
Base
- 200 g Chocolate Ripple Biscuits
- 85 g unsalted butter
Cookie Dough
- 60 g unsalted butter
- 50 g brown sugar
- 50 g caster sugar
- 2 tbsp water
- 70 g plain flour
- 200 g Dark cooking chocolate, broken into pieces
Cheesecake Filling
- 750 g Philadelphia cream cheese
- 400 g sweetened condensed milk
- 3 eggs
- 1 tsp vanilla paste or essence
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 150 degrees fan forced. Line a 22cm round springform tin with baking paper.
- Add chocolate ripple biscuits into TM bowl, turbo 3-4 times until crushed.
- Add butter and melt, 2min/80C/reverse speed 3.
- Press mixture evenly into base of tin.
- Bake in oven for 10 minutes then refrigerate until filling is complete.
- Place chocolate into TM bowl, chop 3 sec/speed 7. Transfer into seperate bowl and set aside.
- Add brown sugar and caster sugar into TM bowl, blitz 10-20sec/speed 9.
- Add butter and chop 5sec/speed 8.
- Insert butterfly and whip for up to 2min/speed 3.
- Remove butterfly, add flour and water and mix 1min/speed 3.
- Transfer cookie dough mixture into bowl with chopped chocolate. Fold together by hand using spatula. Set aside in fridge to firm slightly (this will make it easier to work with later).
- In a clean and dry TM bowl add all filling ingredients, mix 30sec/speed 5.
- Pour the filling over the prepared base then place teaspoonful's of cookie dough into the philly mixture.
- Bake for 40-45 minutes until firm with only a slight wobble in center. Once cooked turn the oven off and set door ajar to allow the cheesecake to cool inside for 2 hours (longer if you can).
- Let sit in the fridge overnight before serving.
- Decorate if and how you like. I like to add crumbled flake on top after slicing with a bit of drizzled chocolate. Enjoy
Base
Cookie Dough
Filling
Tip
- Put a dish of water in the oven while cheesecake is baking to keep moist and prevent cracking.
- Use a hot knife to slice cheesecake, washing/wiping after each cut.
- Photos don't do this cheesecake justice and its slighly overbaked on top because I was busy drinking wine and left it in the oven for an extra 10 minutes, oops... 🍷
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
First off, this was super yum!! and so easy to make, definitely a keeper!
My cheese mixture was super whipped and thick and therefore the cookie dough just sat on the top and I had to force it into the mixture, so this may be down to temperature of the cream cheese - mine wasn't room temp but not fridge cold either.
I found the cookie dough to be too much and only used about half of the mixture for the recipe, but thats down to my taste.
I also used Digestive biscuits for the base instead of whatever you mentioned, as I have no idea what those are (I live in New Zealand and I'm Canadian). If anyone else does this, cut the butter to about 50g as the recipe amount of 85g was too much with digestives.
Belistic: Thanks for the comment and vote. So glad you love this recipe as much as I do and yes it is freaking amazing!
This Cheesecake (Choc Chunky Cookie Dough) is freaking amazing !!!
I did have doubt about the taste of the 'raw' cookie dough while I was making it (of course I had to sample it), but it all came together nicely.
This will be my new 'to go to' recipe for cheesecake... Thanks
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