- TM 31
Ingredients
The Base
- 250 g Arnotts chocolate ripple biscuits, Or similar
- 65-70 g Butter
The Filling
- 250 g Philadelphia Cream Cheese Block
- 70 g caster sugar, (make your own before starting)
- 1 egg
- 5 Oreo Cookies
- 1 tsp Vanilla ess
- 190 g double cream
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Chocolate Ripple Biscuits into TM Bowl.
"Closed lid" Lock the Lid and Turbo several times until biscuits are turned into crumbs. Set aside.Place butter into TM Bowl and melt. 2-5 minutes / 60 degrees / speed 1-2
Return biscuit crumbs to TM Bowl and mix. Speed 2-3 for 30 seconds - 1 minute until combined. It may be necessary to stop the process and mix with the spatula to fully incorporate the crumbs and butter mixture.
Line a 12 muffin tin with paper cup cake cases.
Evenly distribute the biscuit mixture between the cases.
Using MC 'upside down' press down the biscuit mixture to achieve a "flat" surface and also ensuring the base is pressed into the muffin case. This will be on display once finished so it is important to take the time to get this nice and tidy.
Set aside bases and make the filling.
Preheat oven to 160 degrees c.
Combine cream cheese & sugar until smooth and creamy. Approximately Speed 5 / 30 seconds - scrap down and repeat as many times as necessary to make mixture smooth and creamy.
Add Egg and mix speed 4 / 5 - 10 seconds or until just combined.
Add to the bowl (but do not mix) Oreo Cookies - break into pieces as you add to the bowl.
Add Cream and vanilla to the bowl.
Mix oreo cookies and cream until Just Combined on speed 2 - take care not to over mix as this can make cheesecakes crack.
Spoon mixture evenly between the cupcake cases
Bake at 160 degrees for 20 minutes.
Allow to cool completely - in the fridge, before decoratng. Remove from Paper Cupcake Trays and decorate however you like.
To Make The Base
To make the filling
Tip
Recipe converted from "She Baked"
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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
Ny son requested lemon meringue pie and cheescake for his 18th birthday celebration. I decided these would be easier for a crowd. They were seriously delish and disappeared in a matter of minutes! I will definately be making these again - very yummy!
I liked these but there was too much biscuit base it overpowered the cheesecake. Next time I will do half the amount of base and more cheesecake.
I used oreo cookies for the base with cream filling removed, I added the 50g of cream filling to the cheesecake and 20 g of caster sugar and it was creamy and just as sweet. I decorated with whipped cream and some crumbled flake.
Great base recipe thanks for sharing
These were loved all round. I took them into work and everyone couldn't get enough. I'm not a huge of baked cheesecake but i really like these, they weren't cooked for too long in the oven and the balance of the biscuit base and cheesecake went well together
Jess
Wow I wish I found this recipe years ago! These are incredible!!! I waited till mine cooled, as you suggested, then piped cream ontop. I then crushed a few oreos and put a piece of oreo ontop of each cheesecake. Just delicious. A few people actually thought I bought these from a bakery and didn't believe I made them. Thank you very much for sharing this recipe.
Amazing! Thanks!