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Jaffa Cheesecake


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Ingredients

10 slice(s)

Base

Base

  • 55 grams hazelnuts, Toasted
  • 150 grams Plain chocolate biscuits
  • 80 grams Butter, Softened

Filling

  • 250 grams cream cheese
  • 150 grams ricotta cheese
  • 75 grams caster sugar
  • rind of orange, Peeled with potato peeler
  • 250 grams dark chocolate
  • 170 grams Nutella
  • 3 eggs

Decoration

  • 200 grams cream
  • Jaffas
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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.

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

  7. 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.

  8. 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.

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

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

  11. 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.

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

  13. Decoration
  14. 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.

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

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Accessories you need

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Tip

This is an extreamly rich cheesecake and a small slice is more than enough to enjoy tmrc_emoticons.)


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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Comments

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  • Yum, a very rich cheesecake .

    Submitted by Thebartlettbunch on 13. December 2014 - 22:22.

    Yum, a very rich cheesecake tmrc_emoticons.). I used Lindt dark chocolate orange flavoured bars instead of using any rind, as previously suggested.  This was made in my TM31 and turned out fine tmrc_emoticons.) thank you tmrc_emoticons.)

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  • Relatively easy, good balance

    Submitted by Cass83 on 5. October 2014 - 22:22.

    Relatively easy, good balance of flavours, not too sweet and very well written recipe. My husband enjoyed the milkshake.

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  • Very Rich & Delicious!  I

    Submitted by BikiniMama on 21. August 2014 - 07:44.

    Very Rich & Delicious!  I made this cake this week for a friend's birthday at work.  Although not a large cake, we did get about 12-14 portions out of it as it is very rich!  I used Lindt Dark Chocolate with Orange to give it extra tang as our oranges were not spectacular.  The taste was divine!  Love the crust, didn't get hard when baking which happens with some other cheesecake recipes.  I used 3 eggs as the ingredients says, the directions mention 4 but I thought that might be a typo?  The filing was perfect and I would definitely make this again - but maybe not take it to work next time!  Thank you Amy for a fantastic, well written recipe.   tmrc_emoticons.8)

    Greatness is upon YOU.  Act like it!

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