Leanie's Choc Chip Cheesecake by leanief. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Leanie's Choc Chip Cheesecake

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Ingredients

8 portion(s)

Leanie's Choc Chip Cheesecake

150 grams Butter, roughly chopped
250 grams Chocolate Biscuits
110 grams raw sugar
60 grams boiled water
2 teaspoons gelatine
180 grams White Chocolate Buttons
360 grams Philadelphia cream cheese, (room temperature)
300 grams thickened cream
1 tsp vanilla extract
150 grams Flake chocolate
50 grams dark chocolate
100 grams Fresh strawberries, chopped in half

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6

4h 0min

Preparation

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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

Recipe's preparation

1. Lightly grease a 23cm springform pan and line with baking paper.
2. Place raw sugar into a clean bowl with measuring cup. Mill 9 sec/speed 9. Set aside for use in filling. Clean lid with paper towl tor tea towel.
3. Place butter into bowl and melt for 3.5 mins/50degrees C/ Counter-clockwise/Speed 3.
4. Add chocolate biscuits to butter and blend 8 sec/speed 8.
5. Scrape down sides and blend for another 3 sec/speed 8.
6. Press biscuit mixture evenly over the base of the pan and 3cm up the sides. Refrigerate for 20mins, retouching sides after 10mins. 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 10mins.
2. Meanwhile, place white chocolate into clean bowl with measuring cup. Chop for 5 secs/speed 7. Melt 4 mins/45 degrees C/speed 2. Scrape down sides and continue melting 2mins/45degrees C/speed 2.
3. Add cream cheese, caster sugar, cream and vanilla extract to melted white chocolate. Mix 20sec/speed 5.
Scrape down sides. Mix again 20sec/speed 5.
Pour into large bowl.
4. Stir cooled gelatine mixture into cheesecake filling mixture, then placed chunked Flake chocolate on the surface of the mixture. Fold Flake chocolate in carefully.
5. Pour the filling mixture into the chilled biscuit base and refrigerate for atleast 3.5 hours, until set.

1. Once cheesecake has set, place dark chocolate into a clean bowl with measuring cup. Chop 5 sec/speed 7.
Melt 4 min/50degrees C/speed 2.
Scrape down sides and continue melting 2mins/50degrees C/speed 2.
2. Pour dark chocolate into a piping bag and drizzle over cheesecake in a beautiful zigzag pattern.
3. Decorate with strawberries and crumbed flake chocolate.

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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.