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1 White Chocolate and Raspberry Cheesecake

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White Chocolate and Raspberry Cheesecake

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Ingredients

12 slice(s)

White Chocolate and Raspberry Cheesecake

  • 250 g plain biscuits
  • 125 g Butter
  • 2 packages cream cheese
  • 2 eggs
  • 300 g white chocolate
  • 250 g frozen raspberries
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  • 6
    1h 15min
    Preparation 15min
    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.
  • 9
5

Recipe's preparation

    BASE
  1. Line a 24cm springform pan with baking paper. Preheat oven to 160°C
  2. Place 250g of plain biscuits into the bowl. Crush biscuits 5 seconds / speed 10
  3. Add 50g room temperature or melted butter to the bowl. Mix 5 seconds/ speed 5. Press the mixture into the lined tin and refrigerate until needed.
    4. FILLING
  4. Place 500g of room temperate cream cheese into the mixing bowl. Add 2 eggs. Combine for 20 seconds / speed 6.
  5. Clean and dry mixing bowl.
  6. Add 300g of white chocolate to the mixing bowl. Grate 6 seconds/ speed 8
  7. Scrape bowl down. Melt chocolate 3 mins / 50°C / speed 1
  8. Combine the cream cheese mixture and the melted chocolate. Fold in the chocolate 5 seconds / speed 4
  9. Add 250g frozen raspberries. Fold into mixture 10 seconds / Counter-clockwise operation / speed 3.
  10. Pour cream cheese mixture into prepared pan and tap pan gently a few times to allow the mixture to settle and eliminate air pockets.
  11. Place into preheated oven. Bake 1 hr.
  12. Allow to cool to room temperature before placing into the refrigerater overnight or until set (approx 4 hrs).
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Tip

In Step 5 - you can use a second BBL set if you have it. If you do not have a second bowl you can melt the chocolate using your preferred method and skip to step 8. Alternatively, you can scrape out the cream cheese mixture into a bowl and then clean and dry the bowl ready for this step.

I have used Arnott's Scotch Finger biscuits however this dessert will do well with any plain biscuit.

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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