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1 Violet Crumble Cheesecake

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Violet Crumble Cheesecake

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Ingredients

8 slice(s)

Violet Crumble Cheese Cake

  • 150 grams biscuit of choice, I use Chocolate Ripple
  • 80 grams Butter
  • 2 tsp vanilla sugar
  • 500 grams cream cheese, cut into pieces
  • 110 grams caster sugar
  • 60 grams hot water, 1/4 cup
  • 3 tsp Gelatine powder
  • 300 grams cream, whipped
  • 150 grams Violet Crumble, Broken into pieces
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  • 6
    33h 0min
    Preparation 30h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      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
5

Recipe's preparation

    Base Layer
  1. Line 20cm springform pan with baking paper
  2. Add buter to bowl and melt; 2 min | 65° | Sp 2
  3. Add biscuits and vanilla sugar. Blitz; 5 sec | Sp 7
    Scrape down sides and blitz again; 10 secs | Sp 7
  4. Pour biscuit base into tin and spread evenly with the back of a spoon until smooth.
    Place into fridge to chill.

    If you want biscuit base to go up the sides of the tin, you will need to double the recipe.
    5. Filling
  5. In a cup/bowl, place on lid and weigh in hot water. Add Gelatine and stir until disolved. Put aside to cool
  6. Insert Butterfly to bowl, add cream and whip; 1 min | Sp 3.5 once whipped, place in a bowl a put aside.
  7. Without rinsing bowl, add Cream Cheese and beat; 15 secs | Sp 5.
    scrape down bowl.
  8. Add Caster Sugar and beat; 15 secs | Sp 5. you may need to repeat this step until sugar is incorporated.
  9. Remove MC and set TM; 15 secs | Sp 4. Pour Gelatine in through hole. Scrape sides down.
  10. Add Whipped Cream and Violet Crumble and mix; Counter-clockwise operation 1 min | Sp 3
  11. Pour Filling over chilled base. Place into the fridge for a minimum 3 hours or overnight to set.
    12. Decoration
  12. Once cheesecake is set, decorate with home made honeycomb (from Cookidoo for TM6), extra Violet Crumble pieces and for a truely decadent Cheesecake add a layer of chocolate ganache first.
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Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Make your own honeycomb using Cookidoo Recipe for TM7

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.

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Comments

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  • This was absolutely delicious 😋

    Submitted by Glendee on 19. February 2022 - 20:44.

    This was absolutely delicious 😋

    Sous-vide

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