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Triple Chocolate Baked Cheesecake ... HOWEZAT!


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Ingredients

12 portion(s)

Cheesecake

  • 250 grams Arnotts Choc Ripple Biscuits
  • 90 grams Butter, cubed
  • 750 grams cream cheese, at room temperature
  • 3 eggs
  • 165 grams caster sugar
  • 1 teaspoon vanilla extract
  • 100 grams Cadbury Old Gold Dark Chocolate
  • 100 grams Cadbury Dream White Chocolate

Chocolate Topping

  • 100 grams Cadbury Old Gold Dark Chocolate
  • 20 grams Butter
  • 1 teaspoon vegetable oil
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Recipe's preparation

  1. counter-clockwise operationPreheat oven to 210 degrees C or 190 degrees C fan.  


     

  2. Add cubed butter to TM bowl.  70 degrees C, 2 minutes, speed 5 until butter is melted.  Add biscuits to TM bowl, speed 9 for 10 seconds.  Scrape sides, speed 6 for 3 seconds.  Press evenly over base of a 23 cm spingform pan.  Chill for 15 minutes.  Clean and dry the TM bowl.


     

  3. Break the White Chocolate into squares and add to the TM bowl. 50 degrees for 1 minute, speed 4-5.  Set aside and scrap bowl clean.


     

  4. Break the 100 grams Dark Chocolate into squares and add to the TM bowl. 60 degrees for 1 minute, speed 4-5.  Set aside and wash and dry the bowl.


     

  5. Add Cream Cheese, Eggs, Sugar and Vanilla to TM bowl, mix speed 4-5 for 30-40 seconds or until smooth.  Divide the mixture in half and put one half aside.


     

  6. Add the melted dark chocolate to half of the cream cheese mixture that remains in the bowl.  Mix, speed 4 for 10 seconds or until well combined.  Pour dark chocolate mixture into the pan over the biscuit base.  Smooth the surface.  Wash and dry the bowl.


     

  7. Add the melted white chocolate and remaining cream cheese mixture to the bowl.  Mix, speed 4 for 10 seconds or until well combined.  Pour the white chocolate mixture into the pan, over the dark chocolate and smooth the surface.  Clean and dry the bowl.  


      

  8. Bake for 10 minutes.  Reduce the oven temperature to 140 degrees C or 120 degrees C fan.  Cook for another 40-50 minutes, until firm.  Let the cheesecake cool in the pan.


     


     

  9. Chocolate Topping
  10. To make the topping, break Dark Chocolate into squares and add to the TM bowl, along with the Butter and Oil.  60 degrees, speed 5 for 1 minute or until all melted and smooth.  Spread over cooled cheesecake.  Chill for 1 hour in the fridge until chocolate topping is set.  


     

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Accessories you need

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Tip

The cake is best served at room temperature.

 

I am about to make this cake into mini individual cheesecakes for a High Tea.  I will publish cooking times later today.


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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  • Delish! Thanks for the

    Submitted by matoos55 on 11. September 2015 - 15:49.

    Delish! Thanks for the recipe! 

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  • i think i over cooked my base

    Submitted by alexis_billig on 12. June 2015 - 19:38.

    i think i over cooked my base but being my first baked cheesecake i was pretty impresssed.

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  • Making this for the 2nd time,

    Submitted by Ben123 on 24. April 2015 - 20:19.

    Making this for the 2nd time, its a hit with family and friends 

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  • :bigsmile:    Lovely

    Submitted by suziesergeant on 13. August 2014 - 16:33.

    :bigsmile: 

     

    Lovely cheesecake, though I think the top layer could be about 50gm more chocolate to get a better coverage of the top of the cake.

     

      :)  Thank you!  

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  • Love It- I added instant

    Submitted by PS2014 on 13. July 2014 - 20:05.

    Love It- I added instant coffee for espresso flavour-without the white Choc layer !!   :)

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  • All my friends are

    Submitted by Ekkie8 on 18. June 2014 - 08:46.

    All my friends are chocoholics and loved it!

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