THERMOMIX ® RECIPE
- 200 g plain sweet biscuits, eg Nice biscuits
- 50 g Butter
- 375 g cream cheese, ie 1.5 blocks
- 150 g white chocolate
- 375 g cream
- 3 tablespoon caster sugar
- 1.5 teaspoon gelatine
- 3 tablespoon Boiling water
- 50 g Butter
- 110 g Brown or Dark Brown Sugar
- 110 g cream
- 1.5 teaspoon vanilla extract
- 1/4 teaspoon salt (or more to taste)
- 100 g Macadamias raw
- 300 g sugar
- 100 g water
- 2-3 mangoes
1h 0minPreparation 1h 0minBaking/Cooking
8Recipe 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!
Cut a circle and two or three strips of baking paper and use them to line the base and sides of a 23cm diameter springform pan.
Line a medium-sized baking tray with foil (or use a disposable foil roaster.)
Describe the preparation steps of your recipe
Add biscuits to TM bowl and crush for 5 sec on speed 7 (or until all the biscuits have formed fine crumbs.) Set aside. No need to clean bowl.
Add butter to TM bowl and melt for 3 mins, 60 degrees, speed 1, or until completely melted.
Add reserved biscuit crumbs and mix for 3 sec on speed 4.
Press firmly into the base on the springform pan. Refrigerate until it has set. Clean the bowl.
Using the butterfly whisk, whip the cream on speed 4 until firm. Just before it is completely ready, add the caster sugar through the hole in the lid. (No time given as you need to watch it and stop the moment it is ready, or it will split.) Set aside in a large mixing bowl, and remove the butterfly from the TM.
Clean and thoroughly dry the bowl. (This is easier if you dry it as best you can, then spin the blades on speed 10 for a few seconds. This spins all the remaining moisture onto the sides of the bowl and it can be dried off.)
Add the chocolate, broken into squares, and chop for 5-8 seconds on speed 8.
Melt the chocolate for 3 mins on 40 degrees, speed 2.
Once the chocolate is smooth and melted, add the cream cheese through the hole in the lid, increasing the speed to 3. (You may need to extend the time.)
Once that is also smooth, add the gelatine.
Pour the chocoate mixture into the cream, and gently fold the two together until completely blended. (They are very slightly different colours, so you can see when you have mixed them completely.)
Pour into the prepared shell and return to the fridge for at least three hours or overnight.
Melt butter 2 mins, 60 degrees, speed 1.
Add remaining ingredients and cook for 5 mins, 80 degrees, speed 3.
Set aside until cooler (you don't have to wait until it's completely cold.)
Pour over the top of the cheesecake.
Preheat oven to 180 degrees.
Spread the macadamias out in a single layer on the baking tray, and once the oven is hot, roast them for 5 minutes until fragrant and golden. Remove and set aside to cool slightly.
Place the sugar and water in the heaviest-bottomed saucepan you have, and set on the stove-top on a medium heat.
Use a wooden spoon to stir until the sugar has dissolved and is starting to bubble.
Remove spoon and don't stir any more, but DO NOT LEAVE the stove. It will only take a few minutes. Watch it like a hawk until the sugar starts to caramelise (turn golden) when you can give it a few quick stirs to make sure it all caramelises at the same time. (If a crisis happens during the middle of this process, take the pot off the heat or you will ruin your best pot and possibly your stove-top too!)
Let it boil a few seconds longer until it is all a lovely golden colour, then add the macadamias to the caramel, stir to coat them thoroughly and pour (carefully - it is EXTREMELY hot) back into the baking tray and QUICKLY spread the nuts out as evenly as you can.
Leave to cool completely. Put into an airtight container if you are not going to use immediately. Don't refrigerate or it will go sticky.
All the previous steps can be performed well ahead of time, even a day or two before.
Break the praline into roughly triangular shards.
Peel two or three mangoes and cut the cheeks off. Slice each into thin slices (about 2mm thick) at right angles to the first cut. This gives you thin "strips" of mango which can be attractively curled and draped over the surface.
When you are ready to serve, place the cheesecake onto a serving platter and carefully open the side of the springform pan and remove it. I generally leave the bottom "plate" and baking paper in place. Remove the baking paper from the sides.
The butterscotch sauce should ooze a little over the sides.
Arrange the mango flesh on top, and stick the shards of praline into the surface so that they stick up through the piled up mango.
Carry triumphantly to the table, and don't be surprised to hear cries of amazement and delight!
You can vary the toppings of this cheesecake endlessly - try different nuts and/or a variety of fruit.
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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