Ingredients
Base
- 175 grams Arnotts chocolate ripple biscuits
- 80 grams Butter
- 20 grams raw almonds
Filling
- 500 grams Philadelphia cream cheese, 2 x 250g blocks
- 110 grams raw sugar
- 200 grams Toblerone chocolate
- 110 grams thickened cream
Garnish
- 2 flake chocolate bars
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 20 grams Raw Almonds to the bowl and mill on speed 9 for 4 Sec.
Add 175 grams Chocolate Ripple biscuits to the bowl and mill on speed 9 for 7 sec. Transfer into a bowl
Add 80grams of Butter to the bowl set temp at 70 deg and melt on speed 2 for 50sec or until melted.
Add milled Biscuits and Almonds back into the bowl with the melted butter and mix on speed 5 for 20 sec or until combined.
Press into a lined 22cm springform pan and chill.
Add Sugar, Cream and Toblerone (broken into small pieces) and melt together on 70 deg at 1 min intervals, on speed 2 until chocolate is all melted.
added Philadelphia cheese, cut into pieces, soften on 70 deg for 30sec on speed 2
mix alltogether for 40sec on speed 5 or until combined.
Pour over the top of the base and chill for 2 to 3 hours or overnight.
On removing from springform pan and before serving
lightly crumble flake ontop of cheesecake using your fingers.
Enjoy
Base
Filling
Garnish
Tip
22 cm Springform Pan
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Great recipe, substituted toblerone with dark chocolate cos I didn't have any and used 50gm ricotta cos didn't have enough philly
Tasted great
Thank you for easy tasty recipe 💕
So easy,
Excellent easy cheesecake
I made this for my husbands birthday and it was a massive hit. I didn't add the sugar and found it was sweet enough. I'm going to make it again next week for work.
Made with gluten free chocolate chip biscuits, turned out beautifully. Never made cheesecake before but will do again.
Delicious, rich, easy to make cheesecake. Thanks
Thanks for the feedback! its been a family favourite for years, and now even easier to make in the thermie
Tracy
Tracy
Riddle me this so please you loved it
Tracy
So delicious!! First dessert I've made in the Thermomix and I still can't believe how simple it was. I love toblerone so much. I'm going to try making them in mini ones next time. Thanks for sharing!
Yum and easy