Ingredients
Cheesecake
- 0.5 package Choc Ripple Biscuits
- 100 g almonds
- 80 g Butter
- 125 g Boiling water
- 1 tbsp gelatine
- 130 g caster sugar
- 1 lemon, juice only
- 250 g Philly Cream Cheese, room temp
- 300 g cream
- 150 g Baileys
- 1 Cadbury flake bar, crumbled
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. line springform pan
2. sprinkle gelatine into boiling water in a cup and stir until dissolved then set aside to cool (this could be done in thermie but would then require bowl to be washed, its quick and easy by hand)
3. combine biscuits and almonds in bowl and crush 10sec/sp9 and set aside
4. melt butter 2min/60deg/sp1
5. tip biscuit/almond mix back in and combine 20sec/sp3
6. Press this mix into base of tin and give thermie bowl a quick rinse and dry
7. combine sugar and lemon juice 8sec/sp3
8. add philly cream cheese and combine 10sec/sp3
9. add cream, baileys, half flake bar and cooled gelatine mix and combine 30sec/sp5
10. pour into tin and top with remaining half of flake bar
11. set in fridge for a few hours (overnight if you can wait)
Cheesecake
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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