3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

'Baked' Chocolate Cheesecake


Print:
4

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
5

Recipe's preparation

    Base
  1. 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.

  2. Cheesecake Filling
  3. 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.

  4. 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

  5. Spray a piece of alfoil with cooking oil, (or even better, rub with a little butter) and put it over your cheesecake to stop drips forming on the middle of the cake.

     

  6. 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.

  7. 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

10

Accessories you need

  • Varoma
    Varoma
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

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.

Other users also liked...


Comments

Add a comment
  • Such a great recipe! Delicious, thank you.

    Submitted by MarieDins on 20. March 2024 - 17:46.

    Such a great recipe! Delicious, thank you.

    Login or register to post comments
  • Absolutely delicious and very very easy, thank you...

    Submitted by Katestsol on 12. August 2021 - 19:00.

    Absolutely delicious and very very easy, thank you Smile

    Login or register to post comments
  • So easy and very impressive results- the best...

    Submitted by Chaps on 10. April 2020 - 06:46.

    So easy and very impressive results- the best chocolate cheesecake I've ever tasted!

    Login or register to post comments
  • Amazing made in a bigger tin and cooked for...

    Submitted by CM16 on 1. January 2020 - 20:06.

    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!

    Login or register to post comments
  • This is a good one!! Do yourself a favour and get...

    Submitted by vsava1983 on 22. July 2019 - 15:18.

    This is a good one!! Do yourself a favour and get the Varoma cracking!

    Login or register to post comments
  • Hello! Does it matter if the springform pan is too...

    Submitted by measle on 14. March 2017 - 11:46.

    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?

    Login or register to post comments
  • Fantastic

    Submitted by lushcook on 13. February 2016 - 17:47.

    Fantastic

    Login or register to post comments
  • I found this recipe very

    Submitted by Bmaj4 on 19. January 2016 - 19:33.

    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!

    Login or register to post comments
  • thank you Jules! Sounds like

    Submitted by lushcook on 1. June 2015 - 13:38.

    thank you Jules! Sounds like you are quite the flavour master tmrc_emoticons.;) and its wonderful to hear that the comments helped

    Login or register to post comments
  • Thank you Julie! Wonderful to

    Submitted by lushcook on 1. June 2015 - 13:37.

    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

    Login or register to post comments
  • I made this wonderful sweet

    Submitted by JulesLewis on 1. June 2015 - 11:54.

    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 tmrc_emoticons.) 

    Login or register to post comments
  • Thank you Lushcook!  I only

    Submitted by Juliebutters on 1. March 2015 - 09:47.

    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!!! 

    Login or register to post comments
  • Thank you DKW - definintely

    Submitted by lushcook on 4. January 2015 - 23:03.

    Thank you DKW - definintely good to allow enough time. Happy mixing!

    Login or register to post comments
  • What fabulous combo

    Submitted by lushcook on 4. January 2015 - 23:02.

    What fabulous combo suggestions, and thank you for your lovely feedback 

    Login or register to post comments
  • YUUUUMMMM!!!!! So easy, and

    Submitted by DKW on 4. January 2015 - 11:15.

    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!

    Login or register to post comments
  • Absolutely delicious New

    Submitted by soconnor on 1. January 2015 - 14:43.

    Absolutely delicious New Years eve midnight snack with champagne. Heavenly with Cointreau and topped with clementines and cream!

    Login or register to post comments
  • Haha! I agree wholeheartedl,

    Submitted by lushcook on 7. November 2014 - 22:29.

    Haha! I agree wholeheartedl, thighs and all! Thank you for your lovely comments 

    Login or register to post comments
  • Have made this many times now

    Submitted by glenwendy on 7. November 2014 - 21:35.

    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'. Smile

    Login or register to post comments
  • Made this last night and it

    Submitted by Flipper on 21. October 2014 - 21:22.

    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 tmrc_emoticons.) served with berries and cream - yum!

    Login or register to post comments
  • you are definitely not silly

    Submitted by lushcook on 12. August 2014 - 12:55.

    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

    Login or register to post comments
  • Ok feeling silly. Cannot work

    Submitted by CatrionaD on 12. August 2014 - 10:06.

    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?

    Login or register to post comments
  • There's no going back!! Isn't

    Submitted by lushcook on 21. July 2014 - 08:15.

    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  Big Smile

    Login or register to post comments
  • Thank you so much

    Submitted by lushcook on 21. July 2014 - 08:12.

    Thank you so much Chook...you'll have to find an excuse to do it again and try the Varoma tmrc_emoticons.;)  ...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

    Login or register to post comments
  • This was superb! I can' wait

    Submitted by alisonjones072 on 21. July 2014 - 08:01.

    This was superb! I can' wait to try steaming my traditional New York Baked Cheesecake.  Thank you!

    Login or register to post comments
  • Cooked this beauty today, but

    Submitted by chook146 on 20. July 2014 - 23:57.

    Cooked this beauty today, but i cheated & put it in the oven... Lovely, but very rich... I could only do one piece!! hahahahaha

    Login or register to post comments
  • oooo such lovely feedback!

    Submitted by lushcook on 19. April 2014 - 21:17.

    oooo such lovely feedback! Thanks Vicrah! Enjoy  Love

    Login or register to post comments
  • Love it! We are making it for

    Submitted by Vicrah on 19. April 2014 - 19:32.

    Love it! We are making it for the second time and I can't wait to eat it

    Login or register to post comments
  • I wasn't happy with it - and

    Submitted by lushcook on 2. October 2013 - 22:51.

    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

    Login or register to post comments
  • Just wondering  if you made

    Submitted by AnnH on 2. October 2013 - 22:43.

    Just wondering  if you made thie white choc and raspberry version yet.

    Login or register to post comments
  • fantabulous to hear AnnH!

    Submitted by lushcook on 2. October 2013 - 22:13.

    fantabulous to hear AnnH! Happy hubby  Party

    Login or register to post comments
  • Made this tonight for

    Submitted by AnnH on 2. October 2013 - 22:10.

    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. 

    Login or register to post comments
  • How pro is your cake art!

    Submitted by lushcook on 5. August 2013 - 22:28.

    How pro is your cake art! Love it  Big Smile

    Login or register to post comments
  • Will be trying a white

    Submitted by lushcook on 7. April 2013 - 21:48.

    Will be trying a white chocolate and raspberry version this week folks tmrc_emoticons.) I'll post the results

    Login or register to post comments
  • Hi Wildmum - yes I was

    Submitted by lushcook on 7. April 2013 - 21:47.

    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

    Login or register to post comments
  • Thank you so much weezi

    Submitted by lushcook on 7. April 2013 - 21:46.

    Thank you so much weezi tmrc_emoticons.)

    Login or register to post comments
  • I'll ask my German friend!

    Submitted by lushcook on 7. April 2013 - 21:45.

    I'll ask my German friend!

    Login or register to post comments
  • How gorgeous!! Thank you for

    Submitted by lushcook on 7. April 2013 - 21:44.

    tmrc_emoticons.D 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

    Login or register to post comments
  • Looking good but ended up wi

    Submitted by WildMum on 30. March 2013 - 21:46.

    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?

    Login or register to post comments
  • This is actually amazing!

    Submitted by weezi on 28. March 2013 - 10:23.

    This is actually amazing! Made it a week ago and everyone who tried it loved it. Will be making it again for Easter. Big Smile

    Login or register to post comments
  • Hi lushcook I'm from German,

    Submitted by zimtsternchen on 18. March 2013 - 09:43.

    Hi lushcook

    I'm from German, can you translate the repice for me? 

     

    Thanks zimtsternchen 

    Login or register to post comments
  • baked Chocolate Cheesecake

    Submitted by jennygae on 17. March 2013 - 23:11.

    baked Chocolate Cheesecake (made in varoma) baked Chocolate Cheesecake (made in varoma)
    Made this cheesecake and will definitely make it again! So yummy! I used some small metal cookie cutters to lift the springform tin away from ventilation holes. I found I did need to put foil over the cake as water was pooling on the top after a short time.

    Login or register to post comments
  • Thanks Mummy loves baking -

    Submitted by lushcook on 7. January 2013 - 00:16.

    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  Big Smile

    Login or register to post comments
  • Hi Lushcook - what size

    Submitted by Mummylovesbaking on 22. December 2012 - 11:18.

    Hi Lushcook - what size springform did you use? It sounds delicious and I can't wait to make it. Thanks

    Login or register to post comments
  • Exciting - can't wait to see

    Submitted by lushcook on 26. November 2012 - 10:22.

    Exciting - can't wait to see your consultant's ratings  and comments tmrc_emoticons.) Enjoy 

    Login or register to post comments
  • I've just finished cooking

    Submitted by Stimi on 25. November 2012 - 21:43.

    Big Smile

    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!

    Login or register to post comments
  • Just made this again

    Submitted by lushcook on 24. November 2012 - 10:45.

    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 tmrc_emoticons.)

    Login or register to post comments
  • Thanks Kerridisck - there

    Submitted by lushcook on 24. November 2012 - 07:25.

    Thanks Kerridisck - there were several goes at posting this, alot of info kept disappearing. I'll get right on to it tmrc_emoticons.)

    Login or register to post comments
  • Hello, I'm thinking some of

    Submitted by kerriidick on 23. November 2012 - 21:20.

    Hello, I'm thinking some of the ingredients for the filling are missing from the instructions? Thanks.

    Login or register to post comments