Ingredients
Cheesecake Base
- 1.5 CUPS, Plain Chocolate Biscuits, I used Choc Ripple Biscuits
- 1/3 CUP, Butter
- 1/4 CUP, Almonds
Cheesecake Mixture
- 500 grams Philadelphia cream cheese, can use low fat
- 1/2 CUP, Caster Sugar
- 200 grams Toblerone, broken into pieces
- 1/2 CUP, Thickened Cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place biscuits & almonds into TM Bowl & mill for 30 seconds - 1 minute on speed 9
Add butter & set to 60 degrees speed 4 for 1 minute or until butter has melted and combined with crumbs
Spread mixture over 18" springform tin base (pre-lined with baking paper) & refrigerate
Place all ingredients into TM bowl & set to 60 degrees for 2 minutes on speed 5
Toblerone should have melted into cheesecake mixture (possibly leaving a few decadant chunks), pour over biscuit base & refrigerate for 3 hours or over night
Cheesecake Base
Cheesecake Mixture
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
Love that the Philly cream cheese recipe for this has already been converted! Yummo!
Delicious, thanks for the recipe!
Tasted delicious and the base was great but the top was a bit soft.
Yummy! Absolutely delicious but really rich, cut small portions
Easy and yummy!
Thank you so much for posting this recipe! I made this and took it to a friend's place for dessert, and it was a huge hit!