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1 Salted Caramel Chocolate Baileys cheesecake

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Salted Caramel Chocolate Baileys cheesecake

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Ingredients

12 portion(s)

Base

  • 120 g Butter
  • 250 g Chocolate Biscuits, eg Choc Ripple

Topping

  • 125 g hot water
  • 1 tablespoon Gelatine powder
  • 200 g Salted Caramel Chocolate, I used Milk Chocolate
  • 250 g cream cheese
  • 350 g thickened cream
  • 150 g Baileys, Or liquer of your choice
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  • 6
    3h 30min
    Preparation 3h 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Base

  1. Preheat oven to 180C

     

  2. Add 250g Choclate Biscuits 10 Sec, Speed 5

     

  3. Set aside

     

  4. 120g Butter 2min, 60 degrees, Speed 1

    Repeat for 30 seconds if butter is not melted

  5. Add reserved biscuits 5 seconds, Speed 1

     

  6. Press into 22cm springform tin, I used 12 mini ones

     

  7. Bake in oven for ten minutes and then transfer to fridge

    8. Topping

  8. Add 1 tablespoon of gelatine powder to 125g hot water

    Allow to cool

  9. Break up 200g chocolate 2min, 50 Degrees, Speed 3

    Repeat for 30 seconds if needed to ensure chocolate is melted

  10. Add 250g Cream Cheese 20 seconds, Speed 5

    Scrape down sides of the bowl

  11. Add 350g Thickened Cream 20 seconds, Speed 5

    Scrape down sides of the bowl

  12. Add 150g Baileys 10 seconds, Speed 5

    Scrape down sides of the bowl

  13. Add cooled gelatine 10 seconds, Speed 5

  14. Spread onto base

    Distrubute evenly among smaller portions

    Tap the tins to release trapped bubbles

  15. Refrigerate for 3+ hours

     

  16. Remove from refrigerator 5 minutes before serving

10

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Tip

You can choose not to bake the base.

However I find it shrinks the base slightly from the side of the tin which makes it easier to remove when serving

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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  • made this with out the chocolate very nice

    Submitted by Chancey on 23. February 2017 - 20:31.

    made this with out the chocolate very nice Smile

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  • Just to let you know that if

    Submitted by Liz_M_ on 3. September 2016 - 09:15.

    Just to let you know that if printing out this recipe, steps 8 and 14 are missing for some reason.    Check your copy before making. 

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  • Hi i was wondering where you

    Submitted by XxB1GK3VxX on 15. February 2016 - 18:13.

    Hi i was wondering where you got the salted caramel choc?

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  • have you tried it with salted

    Submitted by TaniaSaba on 12. February 2016 - 13:46.

    have you tried it with salted caramel dark lint chocolate?

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