- 200 g Chocolate Ripple Biscuits
- 85 g unsalted butter
- 60 g unsalted butter
- 50 g brown sugar
- 50 g caster sugar
- 2 tbsp water
- 70 g plain flour
- 200 g Dark cooking chocolate, broken into pieces
- 750 g Philadelphia cream cheese
- 400 g sweetened condensed milk
- 3 eggs
- 1 tsp vanilla paste or essence
1h 10minPreparation 25minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Preheat oven to 150 degrees fan forced. Line a 22cm round springform tin with baking paper.
- Add chocolate ripple biscuits into TM bowl, turbo 3-4 times until crushed.
- Add butter and melt, 2min/80C/reverse speed 3.
- Press mixture evenly into base of tin.
- Bake in oven for 10 minutes then refrigerate until filling is complete.
- Place chocolate into TM bowl, chop 3 sec/speed 7. Transfer into seperate bowl and set aside.
- Add brown sugar and caster sugar into TM bowl, blitz 10-20sec/speed 9.
- Add butter and chop 5sec/speed 8.
- Insert butterfly and whip for up to 2min/speed 3.
- Remove butterfly, add flour and water and mix 1min/speed 3.
- Transfer cookie dough mixture into bowl with chopped chocolate. Fold together by hand using spatula. Set aside in fridge to firm slightly (this will make it easier to work with later).
- In a clean and dry TM bowl add all filling ingredients, mix 30sec/speed 5.
- Pour the filling over the prepared base then place teaspoonful's of cookie dough into the philly mixture.
- Bake for 40-45 minutes until firm with only a slight wobble in center. Once cooked turn the oven off and set door ajar to allow the cheesecake to cool inside for 2 hours (longer if you can).
- Let sit in the fridge overnight before serving.
- Decorate if and how you like. I like to add crumbled flake on top after slicing with a bit of drizzled chocolate. Enjoy
- Put a dish of water in the oven while cheesecake is baking to keep moist and prevent cracking.
- Use a hot knife to slice cheesecake, washing/wiping after each cut.
- Photos don't do this cheesecake justice and its slighly overbaked on top because I was busy drinking wine and left it in the oven for an extra 10 minutes, oops... 🍷
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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