- 120 gram Butter
- 185 grams plain sweet biscuits, (I used Butternut Snaps)
- 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)
1h 15minPreparation 15minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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).
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.
Other users also liked...
- Easter chocolate egg nests
- Rima’s Lebanese Cocktail
- Aish al saraya
- Awwama (Lebanese sweet dumplings)
- Oat Milk Yogurt
- Rima’s Lebanese pistachio ice cream
- cocoa - energy balls (vegan&raw)
- Hazelnut and Amaranth Chocolate
- Variation Choc Peppermint Balls
- Choc Peanut Butter Bliss Balls
- Honey and Rosemary Upside Down Fig Cake
- Choc Protein Balls
- Chocolate Lava Cake
- Baked Snickers Cheesecake
- Spicy Tomato Soup
- Curry Puffs (Samosa's)
- White Chocolate and Macadamia Cookies
- Scones like Nana used to make
- Lemon Meringue Crumble Slice
- Chocolate Caramel Fudge Cake
- Chocolate Caramel Slice
- Iced Puff Pastry
- Lemon Curd Cheesecake Slice
- Chewy Anzac Biscuits