THERMOMIX ® RECIPE

1 Jaffa Cheesecake

Recipe's preparation

Preparing the Base

1. Preheat oven to 150°C

   Grease a 22cm springform tin and line the base with foil.

2. Place hazelnuts in the bowl and Mill for 7 seconds / speed 7.  Scrape down bowl.

3. Add biscuits and butter and blend for 10 seconds / speed 9, or until a crumble consistency.

4. Press into the base of tin and refridgerate until firm.

Filling

5. Place Sugar, and rind into the bowl and mill for 10 seconds / speed 9.  Set aside.

6. Break chocolate into bowl and grate for 10 seconds / speed 9.  Scrape down sides and then melt for 4 minutes / 50° /  speed 3 or until melted.  Set aside to cool.

7. Without washing bowl add Cream Cheese, Ricotta and sugar/rind mixture back into the bowl and blend 20 seconds / speed 6.  Scrape down sides of bowl and blend for a further 10 seconds / speed 6 or until completly smooth.

8. Add cooled chocolate and nutella and mix for 20 seconds / speed 5 or until combined.  

9. With blades spinning at speed 4 add eggs one at a time through hole until combined.

10. Place tin on a baking tray and pour filling over base and bake at 1 1/2 hours or until firm; allow to cool before covering and refrigerating until cold.

11. At this point it is a good idea to 'wash' the bowl with some milk to make a lovely Jaffa Milkshake or hot chocolate

Decoration

12. In a clean and dry bowl insert butterfly and add cream.  Whip cream for approx 20 seconds / speed 3.5 or until piping consistency is achieved.

13. Pipe rosettes around the edge of the cake and pop a Jaffa on the top.