- 150 g Butter, roughly chopped
- 250 g Chocolate Biscuits, (Choc Ripple or similar)
- 110 grams caster sugar
- 60 grams recently boiled water
- 2 teaspoons gelatine
- 180 grams white chocolate melts
- 360 grams Philadelphia cream cheese, (room temperature)
- 300 gram tub of cream (thickened)
- 1 teaspoon vanilla extract
- 150 grams Oreo Cookies
- 50 grams dark chocolate
1. Lightly grease a 23cm springform tin and line with baking paper.
2. Place caster sugar into clean and mill 8 sec/speed 9. Set aside for use in filling and clean with dry paper or tea towel.
3. Place butter into and melt for 3:45 min/50°C//speed 3.
4. Add chocolate biscuits to butter and blend 8 sec/speed 8.
5. Scrape down sides and blend for an additional 3 sec/speed 8.
6. Press the biscuit mixture evenly over the base of the tin and 3cm up the sides. Refrigerate for 20 min, retouching the sides after 10 min. Prepare filling while base cools.
1. Pour boiling water into a small bowl or glass, sprinkle gelatine on top and stir until dissolved. Allow to cool for 5 minutes.
2. Meanwhile, place white chocolate into and chop 5 secs/speed 7. Melt 4 min/45°C/speed 2. Scrape down sides and continue melting 1.5 min/45°C/speed 2.
3. Add cream cheese, caster sugar, cream, and vanilla extract to white chocolate. Mix on 20 sec/speed 5. Scrape down sides and mix 20 sec/speed 5 again. Pour into a large bowl.
4. Stir cooled gelatine mixture into cheesecake filling mixture, then place chunked Oreos on the surface of the mixture. Fold the Oreos in carefully (too much stirring will discolour the white chocolate mixture).
5. Pour the filling mixture into the chilled biscuit base and refrigerate for at least 3 hours, until set.
6. Once cheesecake has set, place dark chocolate into and chop 5 sec/speed 7. Melt 4 min/speed 2, 4 minutes, 50°C. Scrape down sides and continue melting on speed 2 for 60 seconds, 50°C.
7. Pour dark chocolate into a piping bag or small zip-lock bag with the corner cut off and drizzle across cheesecake in a zigzag pattern.
Biscuit Base Preparation
Cheesecake Filling Preparation
- MC is to be inserted for all steps involving .
- Gelatine leaves (3-4) can be substituted for powdered gelatine.
- Base and filling can be prepared a few days in advance, up to Step 5 in 'Cheesecake FIlling Preparation".
- Tim Tams make a tasty substitute for the Oreos for an Australian twist.
- For a subtle extra layer of flavour and texture, try adding 1/2 cup of coconut in Step 4 of the filling preparation and substituting your favourite coconut dark chocolate in Step 6.
- Pictured is the Easter version with speckled M&Ms added before Step 6, but the white base makes this suitable to decorate for any occasion.
NB: This recipe is converted from a popular non-Thermo version. I would recommend you only make it about once a year unless you have the metabolism of a Greek god.
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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