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Clinker Cheesecake Slice


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Ingredients

1 portion(s)

Clinkers Cheesecake Slice

  • 2 packages Cadbury Clinkers
  • 80 g dark chocolate pieces
  • 50 g Copha
  • 65 g Rice Bubbles®
  • 220 g sugar, (80g for base and 140g for cheesecake filling)
  • 500 g cream cheese
  • 2 teaspoons Vanilla Bean Paste
  • 300ml bottle thickened cream
  • 3 level teaspoons gelatin
  • 2 drops pink food colouring
  • 2 tablespoons Boiling water
  • 6
    45min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    BASE
  1. Place a packet of clinkers into the bowl 1 sec / speed 8 (Check to see if it is
    roughly chopped and repeat in it needs a little more, this is used in the base)
    set aside

    2. Place 80g Sugar in bowl 10 seconds / Speed 9,
    set aside into a bowl.

    3. Add chocolate to bowl 10 sec / Speed 9, scrap
    down the sides.

    4. Add copha to the bowl, melt 5 mins /60° C/ speed
    1
    or until melted.

    5. Add rice bubbles, roughly chopped clinkers and
    icing sugar that you sat aside earlier. 25 seconds / Speed 2Counter-clockwise operation.

    6. Pour mixture into prepare tin. Use the back of
    a metal spoon to firmly press down the mixture.

    7.Place in fridge for 15 mins to firm.
  2. TOPPING
  3. Chop 1 packet of clinkers, vertically, into 4 pieces each and set aside (This is the decoration for the top)
  4. CHEESECAKE FILLING
  5. 1. Wash and dry bowl thoroughly.

    2. Place 140g sugar in bowl 5 secs / speed 8, scrap down the sides.

    3. Add cream, vanilla bean paste and cream cheese to bowl (MC on) 20 sec / speed 5

    4. Add a couple of drops of red food colouring to the bowl to tint the mixture pink.

    5. Add butterfly 1 min / speed 3.5 or until mixture is smooth. (You can leave MC off to monitor the mixture), scrap down sides.

    6. In a small container, add 2tbs boiling water and sprinkle gelatine over. Whisk using a fork until the gelatine dissolves.
    With MC off, 2 mins / speed 3, gently pour the dissolved gelatine mix into the bowl and continue to process until smooth and combined.

    7. Remove butterfly whisk.

    8. Remove base from fridge and pour the cream cheese mixture over the base.

    9. Smooth the surface.

    10. Arrange cut clinkers over top of cheesecake mixture, cover pan with glad wrap. Place in fridge for 6 hours, or overnight, until set.
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Accessories you need

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Tip

A serrated bread knife makes cutting the clinkers for the top decoration, easier.
Be sure the gelatin is completely dissolved in the boiling water.
Remember, this is a slice recipe, so the base is a little thicker than a standard cheesecake.
Leave out of fridge for 5 mins before serving.


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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