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White Chocolate Cheesecake with Raspberry Coulis


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Ingredients

10 slice(s)

Raspberry Coulis

  • 135 g raspberries
  • 35 g sugar raw
  • 30 g lemon juice

Biscuit Base

  • 100 g Scotch finger biscuits
  • 100 g Butternut Snap Biscuits
  • 80 g unsalted butter, melted

Cheesecake Filling

  • 500 g cream cheese
  • 150 g sour cream
  • 1 can sweetened condensed milk
  • 250 g white chocolate
  • 3 eggs
  • 1 tsp vanilla extract
  • 6
    1h 40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Raspberry Coulis
  1. Add all topping ingredients to bowl and blend for 3 seconds on speed 10.
  2. Scrape down sides and ensure raspberries are blended to your desire. Cook for 6mins at 80 degrees, speed 1.
  3. Pour into a jug and allow to cool.
  4. Wash and dry bowl.
  5. Put oven on 150 degrees and prepare your cake pan for baking (I line mine with baking paper, since I don't have a spring form tin, I leave enough baking paper at the edges to be able to lift the cake out).
  6. Biscuit Base
  7. Place biscuits in to mixing bowl and blitz for 6 seconds on speed 9.
  8. Add melted butter, mix for 10 seconds on speed 9.
  9. Pour biscuit mixture into prepared pan and press evenly into base.
  10. Cheesecake Filling
  11. Place chocolate in to bowl and blitz for 4 seconds on speed 10.
  12. Melt chocolate for 2 minutes on 50 degrees, speed 2.
  13. Scrape down sides to ensure all chocolate is being melted, melt for a further 1 minute, 80 degrees, speed 2.
  14. Add can of condensed milk and all the cream cheese, mix for 45 seconds on speed 4.
  15. Add sour cream, eggs and vanilla essence. Mix for 7 seconds on speed 10.

    Ensure everything is well mixed at this point.
  16. Combining base, filling and topping!
  17. Pour filling in to your pan with base already prepared.
  18. Carefully pour coulis over the top of the filling.
  19. With a toothpick or two, gently swirl some of the coulis through the cheesecake filling.
    This step is not a necessity, but do this if you would like some coulis through the filling tmrc_emoticons.)
  20. Bake for appoximately 1-1.5 hours at 160 degrees, or until set.
  21. Allow to cool in oven with door ajar, before transferring to the fridge to chill.
  22. EAT & ENJOY!!!!!!
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Tip

Any berries may be used for coulis.

This is a very easy, but tasty, recipe! It seems like a lot of effort but if you read the recipe in full you will notice it is all very straight forward and quick tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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