- 100 grams Butter
- 250 grams Milk Arrowroot Biscuit
- 4 tsp gelatine
- 2 tbsp Boiling water
- 110 grams sugar
- 250 grams Philidelphia cream cheese
- 600 grams cream
- 200 grams milk chocolate
4h 15minPreparation 15minBaking/Cooking
Recipe 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!
Place butter in Melt 2 mins/100°/sp 2 (if not melted add an extra 30 secs).
Add the milk arrowroot buscuits to the Chop 30 secs/sp 5
Press the base mix into a cheesecake tin and place in the fridge.
Mix the gelatine and boiling water together in a cup and set aside.
Add sugar to the mill 10 secs/sp9.
Add philidelphia cheese to the mix 20 secs/sp4.
Scrape down the sides and turn on to speed 3.5. Through the hole in the lid slowly add gelatine mixture. Mix for a further 15 secs.
Add butterfly and turn onto speed 3. Slowly add 600ml carton of cream through the hole in the lid. When all cream is in the bowl turn off.
Add to the base. Wash and dry
Place the chocolate in the and grate 10 secs/sp7. Melt 2 mins/ 60°/sp2.
Place the chocolate on top of the cheese mixture and using a scewer swirl it through the mixture. Be careful not to mix it into the cheese mix.
Place in the fridge for 4 hours or until set
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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