THERMOMIX ® RECIPE

1 Espresso Chocolate Cheesecake with Mango Cream

Recipe's preparation

Chocolate Coffee Biscuit Base

Soften copha by mixing for 2 minutes /50 degrees/ speed 2

Add brown sugar and mix 2 minutes/speed 4

Add remaining ingredients and combine 2 minutes/speed 4

Tip on to Thermomat and roll out the the size of your spring form tin base. Place into tin and bake for 12 minutes, 180 degrees

Espresso Chocolate Cheesecake Filling

Grate chocolate for 10 seconds/speed 9

Add 90g of thickened cream and melt together 3 minutes/50 degrees/speed 2 to make a ganache

Set aside and clean bowl

Insert Butterfly and 300g thickened cream and whip 20 seconds/speed 4

Set aside in 2 containers (half in each)

Clean and dry bowl then add sugar and mill 3 seconds/speed 9

Add cream cheese, coffee and cocoa then mix 30 seconds/speed 5

Add chocolate ganache and half of the cream and combine 10 seconds/speed 3

Spread over cooled biscuit base and refrigerate while you make mango cream

Mango Cream

Place mango in bowl and puree 20 seconds/speed 5

Add reserve 150g whipped cream from filling recipe and gently combine 10 seconds/speed 3

Spead over chcolate cheesecake filling

Glaze cake with passionfruit and refrigerate for at least 2 hours before serving