Ingredients
BASE
- 100 g Butter, Cubed
- 1 package Choc Ripple Biscuits
FILLING
- 1 can Top 'n' fill caramel
- 100 g milk chocolate
- 100 g dark chocolate
- 500 g cream cheese
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Melt butter - 60 degrees, speed 1, 3 minutes 30 seconds
Once butter is melted, add biscuits to bowl
Speed 6 until biscuits crushed and blended with butter (5-10 seconds)
Press into greased springform tin
Place chocolate into bowl and blend on speed 8 until finely chopped
Cut cream cheese into chunks and add to bowl
Add caramel
Speed 5, 20 seconds
Speed 4, 20 seconds
Pour into springform tin and place in fridge for 3+hours before serving
BASE
FILLING
Tip
Very sweet and moorish so only small slices needed when serving!
Filling is very large, could easily be halved for a smaller cheesecake
Can be made on short notice- 1.5 hours in freezer instead of 3 hours in fridge
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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