Preparation time
20min
Total time
20min
Portion
12
slice(s)
Level
medium
Ingredients
Ferrero Rocher Cheesecake
- 200 grams Digestive biscuits
- 100 grams Butter
- 500 grams double cream, At room temperature
- 500 grams cream cheese, At room temperature
- 75 grams icing sugar, (or make your own by milling white sugar)
- 300 grams milk chocolate
- 30 Ferrero Rocher Chocolates
- 50 grams chocolate (white, dark or milk), for drizzling
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease and line base and sides of springform pan
- Add 250g Ferrero Rocher to TM bowl, crush on speed 5 for 15 seconds.
Set aside in separate bowl. - Melt butter in TM bowl for 2 mins, 100 degrees, speed 1
- Add digestive biscuits and crush for 10 seconds, speed 10. Scrape and repeat
- Push firmly into base of tin and set in freezer while moving on to next steps
- In a clean, dry bowl, make or add icing sugar, beat the cream cheese and reserved crushed ferrero rocher for 30 seconds on speed 5.
Scrape down sides of bowl with spatula and repeat once - Place chocolate in TM bowl and melt 3 minutes, 50 degrees, speed 2. Set aside in a separate bowl to cool.
- Fold through the reserved whipped cream and cooled melted chocolate alternating each
- Add cheesecake mixture on top of biscuit base, spread evenly with a spoon
- Set cheesecake in fridge for 4+ hours to set (ideally overnight)
- Melt chocolate of choice in TM bowl 1 min, 50 degrees, speed 2, scrape down sides and repeat if necessary
Drizzle over cheesecake using a piping bag or squeeze bottle - Arrange remaining ferrero rocher to decorate
Optional: add crushed nuts
For the base:
For the cheesecake mixture:
To decorate:
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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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Comments
Did I miss something? Where is the whipped cream whipped? I have to do that separately in a clean bowl.. Wish this was part of the steps.. Doesn't say anywhere about whipping cream only that it's in the end to fold in😕
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