Ingredients
12 portion(s)
'Baked' Chocolate Cheesecake
- 60 g hazelnuts toasted and rubbed, or almonds
- 1 tsp cocoa optional for extra dark
- 200 g CUPS, Plain Chocolate Biscuits, or 150g if you like less base
- 80 g butter cubed finely
- 1 pinch cardamom, cloves and orange zest, optional for a festive twist
Cheesecake Filling
- 150 g sugar
- 1 tsp cocoa
- 1 tsp Instant coffee powder
- 200 g dark choc broken into pieces, 1/2 milk if you do not like dark
- 500 g cream cheese
- 2 eggs
- 3 egg yolks
- 100g sour cream, or reduce by 20g and replace with liquer
-
6
1h 10min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Place nuts in TM bowl +/- cocoa and grind for 3 seconds speed 8, for moderate nut texture, or 5 seconds for fine. Add the biscuits, breaking them in halves and quarters as you go. Place in locked lid position and pulse with the turbo button x 3. Check the mix and pulse x 2 more if needed Add the butter and mix on reverse, speed 6 for around 8 seconds. The time will vary with butter hardness. Listen out for the change in sound, it will indicate the ingredients are starting to clump. Tip into your spring form tin and press in base and sides quite firmly. Put it into your freezer while you get to work on your filling. I only lightly wipe out the bowl with kitchen paper in readiness for the next step.
Blitz the sugar, cocoa and cofee for 8 seconds speed 9.
Add the broken chocolate and blitz a further 8 seconds on speed 9.
Cook for 2 minutes, 70 degrees, speed 3. Use your spatula to push down any parts of the mix climbing up too high on the sides of the bowl. When done, it should look like fudge is forming.
Add 250g of cream cheese in chunks (with your spatula) and start the TM cooking for 1 1/2 minutes, 50 degrees speed 4. During the last 50 seconds, start adding the second 250g of cream cheese. Turn it up to speed 5 if it needs help incorporating.
When done, push the centre of the mix away a litte, like making a well. Crack in your egg yolks, eggs, sour cream and liquer if using.. Mix for 20 seconds, varying the speed between 3-6 to ensure it all combines.
Pour into prepared tin
Fill your TM bowl with approx 1.3L of hot water, (from your hot tap). Set in place for 55 minutes, Varoma temp speed 2.
Prepare your varoma by putting chopsticks or little dipping bowls in place to make sure the cake tin doesn't cover all the holes up.
Place cheesecake on top, and cover with Varoma lid.
When timer is up, check the cheesecake. It should be firm, but have a slight wobble in the middle (not a swampy sludge in the middle!). If it is too soft, check your water level in your TM bowl and top up to 1/2 way to the first dot - which is 500ml. Set for 10 minutes, varoma temperature speed 2.
Recheck your cheesecake. Allow to harden in the refridgerator. the sides of the base should be pulling back from the spring form tin.
Serve with cream, and orange slices
Base
Cheesecake Filling
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
Tip
This recipe is all about discovering how the Varoma is even better than a Bain Marie for ease and for results of a perfectly textured 'baked' cheesecake. I also wanted to see how 'steps' could be avoided by gently heating the chocolate and the cream cheese so that all ingredients can stay in the bowl and make the preparation time very fast.
The recipe itself I have drawn from multiple sources, including the toblerone cheesecake in Devil of a cookbook, and Nigella's Baked chocolate cheesecake. And from my brain!
I would love to hear your versions. Enjoy
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
Add a commentSuch a great recipe! Delicious, thank you.
Such a great recipe! Delicious, thank you.
Absolutely delicious and very very easy, thank you...
Absolutely delicious and very very easy, thank you
So easy and very impressive results- the best...
So easy and very impressive results- the best chocolate cheesecake I've ever tasted!
Amazing made in a bigger tin and cooked for...
Amazing made in a bigger tin and cooked for slightly longer used milk not dark as that is what i had and reduced sugar. Thankyou!
This is a good one!! Do yourself a favour and get...
This is a good one!! Do yourself a favour and get the Varoma cracking!
Hello! Does it matter if the springform pan is too...
Hello! Does it matter if the springform pan is too high for the lid to fit properly (just by a couple of cms)? Could I just seal the edges with foil, leaving the holes for steam to escape clear of course?
Fantastic
Fantastic
I found this recipe very
I found this recipe very detailed and easy to follow, and OMG the finished product is to die for! Perfect with a dolop of whipped cream!
thank you Jules! Sounds like
thank you Jules! Sounds like you are quite the flavour master and its wonderful to hear that the comments helped
Thank you Julie! Wonderful to
Thank you Julie! Wonderful to hear and fantastic substituting on the gluten free base. You must have the new Thermomix Varoma, I need to see it to work out a good cake tin dimension for this recipe. Feel free to comment a size that works well
I made this wonderful sweet
I made this wonderful sweet on Saturday for a dinner party last night. Everyone wanted seconds ! I followed step by step and glad I had read all the comments as they helped me greatly. I marinated some orange segments in a little syrup and Cointreau and then drained and put on top. Fantastic !! It's a keeper, thank you
Thank you Lushcook! I only
Thank you Lushcook! I only got my Thermomix last weekend but have been experimenting. I am a Coeliac so just changed the biscuit base to Gf. i used a standard springform pan but I think it would be good to use a smaller one as it did not fit the Varoma properly and I needed to use a lot of foil and cook it for about another 20 Minutes. Also it did not make for a very high cheesecake. But absolutely delicious!!!!! Decadent!!!
Thank you DKW - definintely
Thank you DKW - definintely good to allow enough time. Happy mixing!
What fabulous combo
What fabulous combo suggestions, and thank you for your lovely feedback
YUUUUMMMM!!!!! So easy, and
YUUUUMMMM!!!!! So easy, and so delicious. Thanks for sharing such a great recipe. The only things I changed was that I didnt have any hazelnuts, and just used tim tams for the base. Plus I did cook for the extra 10min becuase it was still very wobbly before that, but I mightnt have needed to as it would have set more in the fridge. Still turned out perfect though! It definatly does need to be made the night before so it has time to set. Everyone was so impressed. Thank you!
Absolutely delicious New
Absolutely delicious New Years eve midnight snack with champagne. Heavenly with Cointreau and topped with clementines and cream!
Haha! I agree wholeheartedl,
Haha! I agree wholeheartedl, thighs and all! Thank you for your lovely comments
Have made this many times now
Have made this many times now and I absolutely LOVE it!!! So rich and decadent. It's even better if you let it sit for a day or two before eating. Also a bit of fresh cream or ice cream
to help cut through the richness is
yummy. I thank you, my hips
dont.
Come follow me on Facebook at 'A Farm, A Kitchen & Kids'.
Made this last night and it
Made this last night and it was delicious! Omitted the nuts from the base as I didn't have any on hand and used a whole 250gr packet of choc ripple biscuits for the base. My 22cm springform pan didn't fit in the varoma of my TM5 with the lid on so I added an extra collar of alfoil around the edge of the varoma tray for the lid to seal to. Cooked for an extra 15mins due to this and was perfect served with berries and cream - yum!
you are definitely not silly
you are definitely not silly and good on you for asking.
Set up: 22cm spring form approximately 7cm high. Simply place in the bottom dish of the varoma (it will not sit flush with the bottom - which is good, because that allows the steam to come up the side of the spring form).
The lid should sit down and pretty much seal the base (you don't use the tray section at all). If it doesn't, it will still work but you will need to replace the water after 40 minutes, and cook it for approximately 15 minutes longer
Ok feeling silly. Cannot work
Ok feeling silly. Cannot work out how to set it up. Someone take a photo of what it looks like in the varoma. What size springform? my varoma lid coesn't sit flush with the base. Does the steam escape out the gap? Does the alfoil go over the springform or over the lid?
There's no going back!! Isn't
There's no going back!! Isn't it so much easier than setting up the bain marie! Thank you for your lovely feedback alison and hope you keep enjoying your thermie's wicked wonders
Thank you so much
Thank you so much Chook...you'll have to find an excuse to do it again and try the Varoma ...I tried both ways and the Varoma won for the moussy but firm cheesecake texture. Definitely a ridiculously rich recipe! Haven't seen it on the diet menu heh heh
This was superb! I can' wait
This was superb! I can' wait to try steaming my traditional New York Baked Cheesecake. Thank you!
Cooked this beauty today, but
Cooked this beauty today, but i cheated & put it in the oven... Lovely, but very rich... I could only do one piece!! hahahahaha
oooo such lovely feedback!
oooo such lovely feedback! Thanks Vicrah! Enjoy
Love it! We are making it for
Love it! We are making it for the second time and I can't wait to eat it
I wasn't happy with it - and
I wasn't happy with it - and keep meaning to play around a bit more...but I just love dark chocolate too much! heh he
Just wondering if you made
Just wondering if you made thie white choc and raspberry version yet.
fantabulous to hear AnnH!
fantabulous to hear AnnH! Happy hubby
Made this tonight for
Made this tonight for husband's birthday. Everyone loved it. I cooked it for an extra 10 minutes but don't think I needed to. Will definitely be making this again.
How pro is your cake art!
How pro is your cake art! Love it
Will be trying a white
Will be trying a white chocolate and raspberry version this week folks I'll post the results
Hi Wildmum - yes I was
Hi Wildmum - yes I was concerned about the pooling the first time around, but just leave it, and dab with kitchen paper at the end. It all dries up as it sets in the fridge. Thanks for trying it
Thank you so much weezi
Thank you so much weezi
I'll ask my German friend!
I'll ask my German friend!
How gorgeous!! Thank you for
How gorgeous!! Thank you for posting. I was a bit concerned about the pooling of condensation, but in the end I left it and just gently dabbed kitchen paper over the pools at the end. They all dry up in the setting of the cake in the fridge. Your picture looks so gourmet. YUM
Looking good but ended up wi
Looking good but ended up wi a pool on top must not of covered it properly any tips for covering the top I just placed it over the top and then wrapped it down the sides but the cheese cake had a pool of water on top of it although its not got water dripping onto it it must be condensation?
This is actually amazing!
This is actually amazing! Made it a week ago and everyone who tried it loved it. Will be making it again for Easter.
Hi lushcook I'm from German,
Hi lushcook
I'm from German, can you translate the repice for me?
Thanks zimtsternchen
baked Chocolate Cheesecake
Thanks Mummy loves baking -
Thanks Mummy loves baking - if you love Nigella rich desserts then this decadent one is very yum. I used a 22cm spring form, but I think you just need to make sure your varoma lid fits on. Let me know how you go
Hi Lushcook - what size
Hi Lushcook - what size springform did you use? It sounds delicious and I can't wait to make it. Thanks
Exciting - can't wait to see
Exciting - can't wait to see your consultant's ratings and comments Enjoy
I've just finished cooking
I've just finished cooking this-and it looks sensational. I'm a consultant and am always challenged by people as to steaming cheesecakes. I thought I'd make this to get my head around it and prove it correct. Thank you so much for this recipe! It's currently cooling in the fridge. I can't wait to take it to our Thermomix meeting tomorrow for everyone to try!
Just made this again
Just made this again yesterday morning for guests last night. I didn't put foil on the bottom. I suspect you could leave all the foil off. Next time I will leave both the bottom and top foil off. There was a collection of liquid on the middle of the cake that easily wiped off with kitchen paper. It cooked much more quickly.
The texture was unbelievable. I used to try to perfect chocolate mousse cakes - this was the texture I have been working for! Somehow creamy, mousse-ey and yet firm. Guests loved it. My German visitor couldn't believe I had steamed it in the Thermomix - he wants to show folks at home how to get more out of their thermie
Thanks Kerridisck - there
Thanks Kerridisck - there were several goes at posting this, alot of info kept disappearing. I'll get right on to it
Hello, I'm thinking some of
Hello, I'm thinking some of the ingredients for the filling are missing from the instructions? Thanks.