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1 White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake

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Ingredients

8 portion(s)

Base

  • 120 gram Butter
  • 185 grams plain sweet biscuits, (I used Butternut Snaps)

Cheesecake

  • 1 tablespoon Gelatine powder
  • 500 grams Softened Cream Cheese
  • 395 gram condensed milk, (1 can if using a can)
  • 60 grams hot water, (1/4 of a cup)
  • 100 grams white chocolate
  • 100 grams Raspberry's, (Fresh or frozen)
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  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • 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

    Directions

  1. Add Butter (125 Grams) to bowl. 3 minutes/65 degrees Celsius/slowest speed (spoon stirring). Or until butter is melted. (This will depend on the temperature of the the butter at the time)

     

    Leaving butter in bowl add 185 grams plain sweet biscuits. 10 seconds/speed 10.  Check to make sure that all of the biscuits are now crushed and there are no larger lumps remaining. If needed give it a few more seconds at speed 10.

    Press mixture evenly into a well greased 23 cm spring form cake tin and put into the fridge to set.

     

    Sprinkle Gelatine over hot water and stir well with a fork to dissolve. Leave to cool.

     

    Wash bowl.

     

    Add 120 grams white chocolate (broken into pieces if using a bar) to the bowl. 8 seconds/speed 8 to grate. Then 3 minutes/50 degrees Celsius/speed 1 or until chocolate is all melted.

     

    Leaving chocolate in bowl add softened (room temp) cream cheese (500 grams cut into cubes) and condensed milk (395 grams) and the gelatine mix.  Speed 7/10 seconds. Check to make sure that the bowl doesn't need scraping down and the a final mix Speed 7/5 seconds.

     

    Pour cheesecake mix onto the base and roughly level the top. (don't be too fussy as you still have to swirl in the raspberry puree).

     

    Without washing bowl add 100 grams Raspberries (I used frozen and added them straight from the freezer). 10 seconds/speed 8. Scrape down sides of the bowl and repeat. 

     

    Using a knife swirl puree mixture into the cheesecake. 

     

    Put in fridge to set (about an hour). 

     

    Enjoy. 

     

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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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  • I added frozen mixed berries to the cheesecake mix...

    Submitted by NicholleE on 30. December 2016 - 13:11.

    I added frozen mixed berries to the cheesecake mix without pureeing, and stirred through. Decorated the top with fresh berries and drizzled with melted dark chocolate - delicious!

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