Ingredients
Cheesecake
- 200 g Chocolate Biscuits
- 290 g white chocolate
- 400 g raspberries
- 80 g Butter melted
- 125 g cream
- 250 g mascarpoone
- 250 g cream cheese, softened
- 110 g caster sugar
- 3 --- eggs
- 2 --- egg white
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place biscuits in bowl - Spped 8 for 5 secs (or until bread crumb like consistancy)
Add 90 g white chocolate and butter to crumbs - speed 4 - 10 secs (until combined)
Press mixture into 25cm spring form pan - including up sides as well
Preheat oven to 150 C
Clean & Dry bowl - Beat egg whites before starting filling (will be used in the filling but easier to form peaks with a clean, dry bowl) - Butterfly, - 2 mins speed 4. Set aside in the fridge
Insert butterfly & heat cream - 5 mins, 90 deg, speed 3
Add remaining chocolate, heat and stir until melted - 2 mins, 90 deg, speed 2 - Set aside and allow to cool slightly
Add chesses and sugar to bowl - beat together until smooth - 2 mins @ speed 3
Add eggs 1 at a time
Add cocolate mixure until combined.
Fold egg whites into mixture
Pour Mix into prepared base
Add 200g Raspberries at points around cake (sink some as well)
Place in oven for approx 1-1.5 hours or until firm
Cool in oven with door ajar. Place in fridge overnight & remove just before serving.
Top with remaining Raspberries and a dusting of icing sugar.
Base
Filling
Tip
Photo courtesy of Taste.com (Mine doesn’t last too long!)
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
Difficult to follow recipe that needed cooking for over double the time listed and even then I could've potentially still benefitef from being cooked for longer.
Hello! I am currently making this cheesecake, and two hours in its still no where near set. I have followed the recipe, just wondering if anyone has had this issue? Advice?
I used a smaller pan and so the cake was deeper
it took a long time to set and liquid seeped out into the tray underneath. I haven't cut it yet as im
not convinced that it has set completely, have left it in the fridge overnight
the recipe doesn't say to remove the butterfly at any point, do you use the butterfly all through the process of beating or do you remove after the adding chocolate mixture ?
the cake smelt amazing whilst cooking so I can't wait to try, fingers crossed it has set
DonnaMC
Yum, very nice
i took it along to a dinner and they all loved it. I used chocolate ripple biscuits for the base. Thank you 
Thank you for this amazing reciepe. I made this for my work collegues and they thought it was devine!
I think this will be a weekly addition to the menu now!
Made this for a birthday dinner and it was a hit! I wish I had taken a photo because it looks fabulous.
I used a frozen mixed berries and it was so delicious. The left overs were even better the next day when the base had softened more. Thanks for this recipe it is a definite winner!!
Divine !!!
We couldn't wait and had some a couple of hours after making it and it was really great,
but even 10 times better when eaten the following day cold from the fridge.
I used frozen rasberries and they made it amazing.
I will be making this again.
:YUMMO! I also just through everything in, turned out delicious!! Everyone loved it!!
Loved this recipe. Very wicked! Had to make it 2 weekends in a row by popular demand. I changed a few things because I am lazy....
WHIPPED egg whites first and set aside (then I didnt have to clean & dry bowl)
BASE: I didn't bother melting the butter...OR doing the individual steps. I added all 3 ingredients to the TM bowl and milled togerther to breadcrumb consistency...then pressed into the base and put in fridge to set until used in the baking step. Worked a treat. I used chocolate coated digestive bicuits.
DROPPED raspberries from varing heights and they 'sunk themselves' at different levels
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