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Strawberry & Chocolate Cheesecake


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Ingredients

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Strawberry & Chocolate Cheesecake

  • 200 g Chocolate Ripple Biscuits
  • 50 g Butter
  • 350 g Milk Chocolate Buttons
  • 500 g Philladelphia Cream Cheese
  • 250 g strawberries hulled
  • 30 g raw sugar
  • 4 eggs
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Recipe's preparation

    Strawberry & Chocolate Cheesecake
  1. Preheat oven to 180 degrees C.

     

    Place Chocolate Ripple Biscuits and Butter into Thermomix Bowl.  Combine 15 seconds speed 6.  Place grease proof paper into the base of a 20 cm spring form tin.  Add blended ingredients into the spring form tin and push down flat - using Measuring Cup.  Bake 10 mins 180 degrees C.  Clean and dry bowl.  Let base cool.

     

  2. Place raw sugar and chocolate buttons to bowl and grate 5 second speed 8.  Scrape down sides of the bowl.  Add cream cheese (cut into smaller portions) and 250 gram punnet of hulled strawberries (retain a couple for decoration), and eggs to the bowl.  Beat 1 min speed 6.  Scrape down sides and mix for further 5 secs speed 6

  3.   Pour into base.

  4. Cover spring form bowl with a sheet of grease proof paper, then alfoil on top.  Hold down with a rubber band around the rim.  Add 1 litre water to TM bowl and then place Thermomix lid onto Bowl and add varoma onto top.   Place springform tin on an egg ring or a pair of crossed chop sticks (to rise up enough not to block air way)  into base of  varoma.  Place lid on on varoma.

    Cook 60 mins/Varoma/Speed 3.  When cooked should be mostly set but will remain wobbly until cooled. 

  5. Decorate with whipped cream and strawberries.   

     

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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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