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Milk Chocolate Cheesecake



0 portion(s)


  • 170 g Choc Ripple Biscuits
  • 75 g Butter

Cheese mixture

  • 2 Blocks Philadelphia cheese
  • 200 g milk chocolate, I used cadbury baking choc
  • 300 g thick cream
  • 30 g raw sugar

Recipe's preparation

  1. Insert butterfly add cream whip sp 4 for 20 - 30 seconds or till whipped - set aside

    Clean and dry mixing bowl

    add biscuits crush sp 7 for 10 seconds set aside

    wipe out bowl

    add chocolate chop sp 8 for 10 seconds set aside

    add butter melt 50deg sp 1 for 3mins

    add crushed biscuits combine sp 2 for 15 seconds

    press biscuit mix into lined cheesecake tin

    clean and dry bowl

    add chocolate melt 50deg sp 1 for 5mins

    add cheese combine sp 5 for 30seconds

    add whipped cream combine sp 5 for 30seconds mixture should be smooth and creamy now

    add cheese mixture on top of base in tin set in fridge for 4-5hrs or overnight.

    decorate with strawberries and shaved white chocolate if desired


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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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