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Mint Aero/Chocolate Cheesecake


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Ingredients

12 portion(s)

Base

  • 300 grams Chocolate Ripple Biscuits
  • 80 grams Butter

Cheesecake

  • 500 grams Philadelphia Cheese (2 pkts)
  • 300 grams icing sugar
  • 300 Mls.Whipping Cream
  • Peppermint Essence
  • 2 Large Aero Bars
  • 1 Tablespoon and 1 teaspoon Gelatine powder
  • 60 Mls hot water
  • Green Food Colouring

Chocolate Ganache

  • 90 grams cream
  • 250 grams chocolate, (broken into smaller pieces)

Decorations

  • --- 2 Packets Mint Areo balls, (more or less to taste)
  • Half Aero bar, (left over from cheesecake recipe)
  • 300 Mls whipping cream
  • 150 grams white chocolate
  • Chocolate melts
  • Grated chocolate
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Recipe's preparation

  1. Instructions:

    DIRECTIONS: (Makes one very large cheesecake).. or one large and two small.

     

     

    Base -

    Add butter to bowl (85grams). 3 minutes/65 degrees Celsius/slowest speed or until butter is melted.

    Leaving the melted butter in the bowl add choc ripple biscuits (200 grams). Speed 10/10 seconds. Check to make sure that all the biscuits are now crushed and there are no larger lumps remaining. If needed scrape down sides and give it a few more seconds at speed 10.

    Press biscuit and butter mixture into a greased or lined 30 cm spring form pan and place into the fridge to set.

     

     

    Cream -

    Set the butterfly on the blades and add cream (300 ml)

    3-4 minutes/speed 3 - you must keep an eye on the cream through the MC hole and stop once the cream has reached the right consistency or you'll end up with butter. (eeek!)

    Set aside in the fridge.

     

     

    Gelatine

    Sprinkle Gelatine powder (1 tablespoon and 1 teaspoon) on the hot water (60 mls).

    Stir to dissolve and leave to cool.

     

     

    Peppermint Cheesecake -

    Place one and half aero bars into the bowl. Speed 7/5 seconds.  Scrape down sides.

    Add half the Philadelphia Cheese (250 Grams), 4 drops of Green food colouring, 1 drop of peppermint essence, half of the icing sugar (150 grams) and 30 mls of the gelatine mix. Speed 5/8 seconds. Scrape down sides. Speed 7/5 seconds. Check to make sure that the ingredients are evenly mixed, taste and add another drop of peppermint essence if needed, check colour and if more colouring is needed add it now and repeat.

    Add half of the whipped cream. Speed 3/7 seconds. If needed repeat but try not to over mix this part.

    Pour cheescake onto base and put in fridge to set.

     

     

    Chocolate Ganache/Cheesecake -

    Wash and dry bowl thoroughly.

    Add Chocolate (250 grams) into bowl. 7 seconds/speed 9

    Scrape down bowl (ensuring you remove shaved chocolate off the blade top also).

    Add Cream (90 grams)

    2 minutes/50 degrees Celsuis/speed 5

    Scrape down sides of bowl and 1 minute/50 degrees Celsius/speed 4

    Leaving ganache mixture in the bowl add one third of the Philadelphia Cheese (100 grams), half of the icing sugar (150 grams) and the remaining 30 mls of the gelatine mixture.  Speed 5/8 seconds. Scrape down sides. Speed 7/5 seconds. Check to make sure that the ingredients are evenly mixed, if needed repeat.

    Add half of the whipped cream. Speed 3/7 seconds. If needed repeat but try not to over mix this part.

    Gently pour and spread mixture on top of the peppermint portion of the cheesecake.

     

     

    Decorations

    Set the butterfly on the blades and add cream (300 ml) and 2 drops of green food colouring. (add more or less colouring as desired)

    3-4 minutes/speed 3 - you must keep an eye on the cream through the MC hole and stop once the cream has reached the right consistency or you'll end up with butter.

    Put whipped cream in a piping bag and pipe cream on top of cake.

    Decorate with Mint aero balls, remaining half of aero bar (shattered into pieces), grated chocolate, chocolate melts and melted white chocolate.

     

    (Modified and adapted from a recipe found on The Whoot by Serena from KB Thermo Dough Heads)

     

     

     

     

     

     

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Accessories you need

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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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Comments

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  • Going to bring my a game,

    Submitted by Murnanet on 10. August 2016 - 21:32.

    Going to bring my a game, wish me luck, ahhhhh..... Excited & nervous 

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  • Made this last night

    Submitted by naysplace on 10. January 2016 - 09:39.

    Made this last night absolutely amazing YuM

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  • making this today for

    Submitted by kylieverma5 on 14. November 2015 - 10:36.

    making this today for tonight. wish me luck! bit nervous! Closed lid

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  • Amazing! There were a lot of

    Submitted by Wise2430 on 19. April 2015 - 22:50.

    Amazing! There were a lot of desserts at the luncheon I went too, but this one disappeared the fastest.

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