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Gooey gluten-free butterscotch cheesecake


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Ingredients

10 slice(s)

BUTTERSCOTCH - this will make enough for 3-4 jars

  • 150 gram raw sugar
  • 100 gram brown sugar
  • 20 gram water
  • 150 gram cream
  • 100 gram Butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla paste or essence

Base

  • 150 gram combination of almonds and macadamias
  • 8 dates
  • 1 pinch salt

Cheesecake Mixture

  • 500 grams cream cheese, 2 blocks or tubs
  • 1 can condensed milk, 400 grams
  • 2 teaspoon Gelatine powder
  • 1/2 MC of boiling water
  • 6
    40min
    Preparation 40min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Butterscotch
  1. Put all ingredients in the the TM bowl Closed lid and cook for 20 minutes at Varoma temperature, speed 2. Leave to cool completely. Check the consistency, if it's too runny cook for a bit longer

  2. Leave to cool completely. Check the consistency, if it's too runny cook for a bit longer

  3. Base
  4. Put all ingredients into the TMX bowl and grind on speed 9 for 20 seconds.

  5. Tip mixture into a 20 cm springform cake tin, press down and put in freezer. 

  6. Rinse and dry bowl

  7. CHEESECAKE MIXTURE
  8. Put gelatine into 1/2 MC of boiling water, stir to dissolve and leave to cool

  9. Put cream cheese and condensed milk into TMX bowl and mix 15 seconds, speed 6

  10. Add gelatine, mix 4 seconds at speed 4.

  11. Pour 1/3 of the mixture onto base and dollop the butterscotch on top of the mixture, swirl it around evenly. Don't put a whole layer of sauce on, otherwise the mixture will split when you cut it. Repeat twice. Add a few more spoonfuls of butterscotch on the top. 

  12. Leave cheesecake in the fridge to set, preferably overnight. Mine only had a few hours so it was pretty wobbly

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Accessories you need

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Tip

This is a combination of Quirky Jo's Raw Macadamia Lime Cheesecake base, with Sarah Wong''s salted caramel (I thought it was more a butterstotch than salted caramel) and Nats Thermomixen in the Kitchen's salted caramel swirl no-bake cheesecake recipe from the recipe community.


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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