Chocolate Swirl Cheese Cake

You are here:

Print to PDF

[X]

Print recipe

Chocolate Swirl Cheese Cake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

8 piece(s)

Base

100 grams Butter
250 grams Milk Arrowroot Biscuit

Filling

4 tsp gelatine
2 tbsp Boiling water
110 grams sugar
250 grams Philidelphia cream cheese
600 grams cream
200 grams milk chocolate

Add to shopping list

6

4h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  Please 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!
9
Birthday Easy Cake Cooling Christmas Easter Father's Day Mother's Day Dessert

Recipe's preparation

Base

Place butter in "Closed lid" Melt 2 mins/100°/sp 2 (if not melted add an extra 30 secs).

Add the milk arrowroot buscuits to the "Closed lid" Chop 30 secs/sp 5

Press the base mix into a cheesecake tin and place in the fridge.

Filling

Mix the gelatine and boiling water together in a cup and set aside.

Add sugar to the "Closed lid" mill 10 secs/sp9.

Add philidelphia cheese to the "Closed lid" 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 "Closed lid"

Place the chocolate in the "Closed lid" 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

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

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.