THERMOMIX ® RECIPE
WinterBagel
Ingredients
10 portion(s)
Cheesecake base
- 80 grams Butter
- 200 grams Plain chocolate biscuits
Cheesecake Filling
- 110 grams sugar
- 200 grams white chocolate bits
- 500 grams cream cheese
- 1 teaspoon Vanilla extract (or paste)
- 130 grams Pouring Cream
Macadamia's
- 250 grams macadamia nuts
Caramel Sauce
- 100 grams brown sugar
- 110 grams thickened cream
- 50 grams Butter
- 1 teaspoon vanilla extract
Recipe's preparation
Dry roast Macadamias at 90C on speed 1 for 7 minutes.
Lightly grease a 22cm springform tin and put aside.
Melt butter in TM bowl for 3 minutes, 50C, speed 4
Add biscuits and blend on speed 8 for 10 - 15 seconds
Press into tin and place in fridge until needed
Place sugar in TM bowl and mill n speed 9 for 8 seconds. Set aside.
Place chocolate in TM bowl and chop on speed 7 for 5 seconds. Then melt for 4 minutes, 37C, speed 2. Scrape down sides of bowl then melt for a further 1 minute, 37C, speed 2.
Add all other ingredients, including sugar ( not Macadamias) and mix on speed 5 for 20 seconds. Scrape down sides of bowl and mix for another 20 seconds, speed 5.
Pour the filling into pan. Smooth the top then decorate with Macadamias. Place in fridge until set then cover with caramel sauce.
Place all ingredients into TM bowl and cook for 6 minutes, 80C, speed 4.
Prepare Macadamia's
Cheesecake Base
Cheesecake Filling
Caramel Sauce
Accessories you need
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Spatula TM5/TM6
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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.
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Comments
Add a commentBoo, I bought cooking cream cheese instead of...
Boo, I bought cooking cream cheese instead of regular cream cheese! fingers crossed it turns out....
Yum! So easy to make &
Yum! So easy to make & absolutely delicious, will definitely make again!
So i just made this
So i just made this cheesecake, really easy to follow. I ended up melting my chocolate for an extra 15-20secs which made it smooth. Didnt have a problem with it resetting, i used a bag of nestle bakers choice white choc bits and they were great. I was going to use oreo cookies for base but my shop had sold out so grabbed choc ripple instead. Just finished making the caramel, and after reading some of the comments will put it into a jug and pour it over AFTER popping it out and before serving so i can drizzle it down the sides abit. Cant wait to have some tomorrow for a farewell work gathering!
I couldnt help but taste the filling after i spooned it onto the base and my goodness it tastes AMAZING! had to stop myself from licking the bowl hehe
Wow this was great and super
Wow this was great and super easy for my first try at a cheese cake. I took the advice and skipped the caramel sauce and it tastes awesome and less work for me
Wow delicious! So easy to
Wow delicious! So easy to do. Made it for a dinner with friends and everyone loved it. I used ripple chocolate biscuits for the base and they were great. I used thickened cream as I couldnt find pouring cream yummy! Very rich so only a small serving is needed.
Best cheesecake I've ever
Best cheesecake I've ever made. Used Marie biscuits for base & they perfect. Cut through the sweetness. Made it for work afternoon tea & was gone in minutes. So good that everyone thinks that I can cook!
Make this cheesecake all the
Make this cheesecake all the time! I usually dont top it with the caramel sauce and macadamias though - i have done many other toppings like the crunchie sprinkles, chopped flake and even added the left over choc ripple biscuits roughly chopped with balls of raw m and m cookie dough - would have to be my fav! Thanks for an awesome recipe!
i ended up garnishing with
i ended up garnishing with cherries to counter the rich flavour and it was amazing! Best cheesecake I've ever made hands down!
I can't wait to try this when
I can't wait to try this when its set! It was difficult not to eat all of the filling before it even got to the tin! My chocolate didn't melt properly either but I just blitzed it for an extra 10 seconds.
sorry meant to say I don't do
sorry meant to say I don't do the nut bit but serve raspberries on top instead
love this recipe. it works
love this recipe. it works everytime.
This is amazing but
This is amazing but extraordinarily rich
amazing flavour! I also would
amazing flavour!
I also would only add the sauce when serving if possible
made this for family dinner
made this for family dinner and it was a huge success but need to find a way of setting the caramel sauce or in future I will serve the sauce as an addition after slicing as it is very messy to handle. YUMMY
Really, realy good. I would
Really, realy good. I would reduce the macadamia and caramel sauce to a garnish next time as the recipe as described will totally cover the surface with macadamia/caramel which overpowered the cheesecake.
For those having trouble with the chocolate solidfying, I used nestle white cooking chocolate without any problems, but I did let all the ingredients warm to near room temperature before hand which may have helped.
AMAZING!! This cheesecake was
AMAZING!! This cheesecake was absolutely devine. The only thing I could fault was that there was perhaps too much caramel. I made this as my husband's birthday cake yesterday and when I took the spring form ring off the cake tin, caramel went everywhere. And I mean EVERYWHERE! LOL. Still everyone devoured the cake and there were compliments all round. Great recipe, just try and stop at one piece!
Awesome cheesecake have made
Awesome cheesecake have made this several times now, beautiful texture and flavour
did have trouble once with the chocolate melting, but has been ok since that fime
i was wondering if anyone knows how to make a caramel sauce that sets firmish as this one whilst a beautiful flavour runs all over the plate once out of the tin which makes a big mess, would love to solve this problem if anyone has any ideas
this is an amazing cheesecake thanks for a great recipe
I had a little trouble with
I had a little trouble with some of the chocolate setting to the sides. Trick ix to have your cheese and cream more towards room temp. I just scraped down the sides of the bowl and whizzed for another 20 seconds. Awesomely delicious quick cheesecake!
Tastes amazing. Thanks for
Tastes amazing. Thanks for the recipe.
Really yummy! didn't even
Really yummy! didn't even need the caramel sauce. Very easy
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This is the best cheesecake
This is the best cheesecake we have eaten!
We left out the sauce and nuts due to allergies in the family and just topped it with raspberries!
My family were full of compliments! Thanks for the recipe!
My goodness, the filling
My goodness, the filling before set is yummy enough, can't wait until it is set to try it with the base!!
So we just had this for
So we just had this for dessert, it was perfect! Texture of the cheesecake was spot on!? It's absolutely divine !! 5 stars ⭐️⭐️⭐️⭐️⭐️
I seem to have had the same
I seem to have had the same trouble with melting the chocolate.... Mixture isn't smooth for me and I found I had to mix all the ingredients together on speed 6/7 .... Tastes amazing though!! Will try this again in the future and hopefully nail it!
I made this for Christmas
I made this for Christmas Day, and it was a big hit, thanks!!
Delicisous and about to make
Delicisous and about to make my second one!!! absolutly YUMMMMY. I had no problems with chocolate was really impressed that the chocolate didn't reset as I expected when I read the recipy.
I'm sorry you had trouble
I'm sorry you had trouble with it. I use nestle chocolate too so I don't know what went wrong for you.
I had the same trouble with
I had the same trouble with the chocolate, I think I should of used a good quality eating chocolate like lyntt but I grabbed a bag of Nestlé melts.
they melted and reset so quickly half the chocolate was stuck around the lower part of the bowl and blade and then the mix had tint crunchy bits of choc in iinto biggie thou still tasted divine!
Thanks for sharing
So Yummy !! I didnt use
So Yummy !! I didnt use chocolate biscuits just plain.hubby loved it.thanks for sharing.
I am so glad you liked it!
I am so glad you liked it!
I am sorry this didn't work
I am sorry this didn't work for you! I have no idea why... I have made it several times and had success every time.
Epic fail for me after
Epic fail for me
after melting choc on 37 degrees then adding the cold cream cheese and other ingredients the chocolate reset around the sides of the bowl. I gave it a further 2 mins on 37 deg and the filling was very liquid then did not set at all even after 10 hours - tasted good but very messy.
Yum! I had a smaller tin so
Yum! I had a smaller tin so took the biscuit up the sides and would probably blitz the nuts a little just to make them a bit smaller but would definitely make it again
Hi pippyk. The biscuits only
Hi pippyk. The biscuits only go on the base, not the sides and I pour the caramel onto the whole cheesecake before it is cut. Let me know how you like it! It's so delicious!
Hi there, a couple of
Hi there,
a couple of questions;
Do you only put the biscuts on the base of the spring form, not the sides?
does the sauce go on while the cake is still in the spring form or do you pour it over individual pieces?
Thanks
ps its already in the fridge