Strawberry & Chocolate Cheesecake

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Recipe's preparation

Strawberry & Chocolate Cheesecake





Preheat oven to 180 degrees C.

 

Place Chocolate Ripple Biscuits and Butter into Thermomix Bowl.  Combine 15 seconds speed 6.  Place grease proof paper into the base of a 20 cm spring form tin.  Add blended ingredients into the spring form tin and push down flat - using Measuring Cup.  Bake 10 mins 180 degrees C.  Clean and dry bowl.  Let base cool.

 





Place raw sugar and chocolate buttons to bowl and grate 5 second speed 8.  Scrape down sides of the bowl.  Add cream cheese (cut into smaller portions) and 250 gram punnet of hulled strawberries (retain a couple for decoration), and eggs to the bowl.  Beat 1 min speed 6.  Scrape down sides and mix for further 5 secs speed 6





  Pour into base.





Cover spring form bowl with a sheet of grease proof paper, then alfoil on top.  Hold down with a rubber band around the rim.  Add 1 litre water to TM bowl and then place Thermomix lid onto Bowl and add varoma onto top.   Place springform tin on an egg ring or a pair of crossed chop sticks (to rise up enough not to block air way)  into base of  varoma.  Place lid on on varoma.

Cook 60 mins/Varoma/Speed 3.  When cooked should be mostly set but will remain wobbly until cooled. 





Decorate with whipped cream and strawberries.