Choc Chilli Cheesecake by _ladytan. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Choc Chilli Cheesecake

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Ingredients

10 portion(s)

Base

250 grams Chocolate Biscuits
80 grams Butter

Filling

500 grams cream cheese
400 grams condensed milk, *see recipe by Maryanne Skitt
1 teaspoon cardamom
1/2 teaspoon chilli powder
2 tablespoons instant coffee
60 grams Boiling water
2 teaspoons gelatine
220 grams Dark Chocolate Melts
230 grams thickened cream

Serving Suggestion

Poached Chilli Plums
cocoa, for dusting

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6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  Please 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!
9
Creative Easy American Cake Cooling Dessert USA Everyday Vegetarian

Recipe's preparation

Method

1. Grease a 20cm springform pan.

2. Chop chocolate melts: 5 seconds - speed 7.

3. Melt chocolate: 2 minutes - 55 degrees - speed 1. Scrape down the sides and repeat for another minute. Set aside in a bowl to cool.

4. Without cleaning the bowl add butter and melt at 65 degrees for aprox. 2 minutes - speed 2. The time will vary depending on the temperature of the butter.

5. Once butter is melted add chocolate biscuits and crush: 4 seconds - speed 7.

6. Pour mixture into the pan, press into the base and chill in the fridge or freezer whilst preparing the filling.

7. Clean and dry the bowl.

8. In a small bowl or cup dissolve the coffee in the water, followed by the gelatine.

9. Insert the butterfly, beat the cream until softly whipped and set aside in a bowl. Depending on freshness of the cream it may take more or less time to be whipped. Aprox. 1 minute 10 seconds - speed 4.

10. Without cleaning the bowl , beat the cream cheese, condensed milk and spices until just combined: 30 seconds - speed 3.

11. Add the gelatine and chocolate to the cream cheese mixture and mix until smooth: 25 seconds - speed 3.

12. Gently fold through the cream: 25 seconds - speed 2.

13. Pour the mixture over the prepared base. Chill for 3 hours or until set.

14. Dust the cheesecake with cocoa, slice and serve with Poached Chilli Plums.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

- Make your own dusting stencil using transparency paper.

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.