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White Cholocate Cheescake (No Bake)


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Ingredients

  • BASE:
  • 175 g or half Pkt Ginger Nut Biscuits
  • 175 g plain biscuits
  • 125 g /Half cup melted Butter
  • FILLING:
  • 2 x 250 g Philadelphia Cheese
  • 2 tab Geletine or sml pkt
  • 175 g white chocolate, melts or
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Chop butter Melt Butter in TM 50degree for 2min remove

    Add Biscuits to TM closed lid position pulse until finely chopped add butter reverse speed 4 1min or until crumbs come together, Remove press into spring form tin or paper lined tin place in fridge to set.

    Place Cream Cheese in TM Blend for 2min speed 4 or until nice smooth consistency. Melt Geletine with boiling water add to cheese mixture through lid whilst blades still turning. Add chocolate turn speed to 6 to chop Chocolate and blend all ingredients. Pour into Biscuite Base and set in fridge for approx 1 hour. Decorate if you wish with grated Dark Chocolate or fruit

     

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Tip

Sometimes depending on the type of Biscuits used you may need just a sml amount more of butter added for the base to come together properly.

This Cheese cake has a slightly rough texture because of the Chocolate bits through it but is truely very delicious


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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