Ingredients
- 250 grams biscuits (GF Arrowroot)
- 130 grams Butter
- 1/2 cup Boiling water
- 1 tablespoon gelatin
- 180 grams sugar
- 1 tablespoon lemon juice
- 250 grams Philly Cream Cheese
- 300ml double cream
- 30ml Butterscotch Liquer
- 30ml Bailey's Liquer
- 2 Crunchie Bars (Flake if GF), Crumbled
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add biscuits sp 5/ 15 sec until fine
place in separate bowl
Add butter 50degree/1min/sp2 until melted
Add biscuits back into the bowl with the melted butter
20sec/sp1/
"Counter-clockwise operation" until combindedplace into cheesecake tin lined with baking paper, press down an even base and refridgerate until set (20min)
boil water and add gelatin mix until dissolved, set aside to cool
Wash and dry bowl
Add sugar and lemon juice sp2/ 5 sec
Add cream cheese sp3/ 25 sec
Add cooled gelatin and doublle cream sp2/15 sec
Add Butterscotch and Bailey's sp4/ 20sec
Taste
Pour onto base and gently stir in most of the crunchie bars with spatula
Garnish with remaining crunchie
Tip
More liquer can be added, the original recipe suggested 90ml of each but i found this to be way over powering and too rich
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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