THERMOMIX ® RECIPE

1 Peppermint Chocolate Cheesecake

Recipe's preparation

Spray the base and sides of a 20cm round springform cake tin. Place biscuits into TM bowl, crush and slightly warm the chocolate ripple biscuits and butter 30 seconds/100°C/speed 4. Press into base of prepared tin and refrigerate for 15 – 20 minutes or until firm.

 

 

Insert butterfly. Place evaporated milk in TM bowl and whip 1 minute 30 seconds/speed 3.5. Set evaporated milk aside and remove butterfly.

Put cream cheese in TM bowl and beat 30 seconds/speed 5 until softened. Add sugar and gelatine mixture then beat 20 seconds/speed 3.5. Scrape down the sides of the bowl and then mix another 10 seconds/speed 3.5.

Melt peppermint chocolate in the microwave.

Add whipped evaporated milk and melted chocolate in with the cream cheese mixture and mix 10 seconds/speed 2 then 10 seconds/"Counter-clockwise operation" /speed 2 until combined. If not fully combined mix the rest in by hand.

Pour mixture into prepared base and refrigerate for 3 hours or until set.

Decorate with crushed peppermint crisp bar.