Chocolate Cheesecake with Berries
I love a challenge...but hey, this was no challenge!! I have been doing a little bit of work with Brownes Dairy and they asked me to come up with some recipes showcasing their cream range as they have re-branded recently
Thickened cream was on the list, and it wasn't long before I was dreaming up a chocolate cheesecake, using a couple of my other fave pantry items, Callebaut chocolate and Heilala vanilla bean paste (both available in my store). It was tough, but I had to make this twice, just to be sure. Oh the things I have to do sometimes in the name of getting it right.
You will love this one, too easy. Go on...get it done.
We do love a good cheesecake on ths site. Make sure you check out some of our other recipes:
Steamed White Chocolate Cheesecake with Raspberry Ganache
Peanut Butter Chocolate Cheesecake
Vanilla Scented Lemon Cheesecake Flan
Lemon Cheesecake Puff with Berries
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Base
- 250 Grams Chocolate Shortbread Base Recipe
- 100 Grams butter melted BUY
-
Cheesecake
- 250 Grams chocolate dark callets BUY
- 300 Grams Brownes thickened cream
- 2 Teaspoons vanilla bean paste BUY
- 1.5 Tablespoon flavourless gelatin
- 50 Grams water, room temperature
- 500 Grams cream cheese (full fat)
- 50 Grams dark (I used Cacao Barry Extra Brut cocoa, it is DIVINE)
- 250 Grams berries of choice for garnish
- a little grated chocolate for garnish
- micro mint leaves for garnish
Do
- 1
To make the base place the biscuits into the Thermomix bowl and mill *10 sec/speed 10. Add melted butter through the hole in the lid and blend 20 sec/speed 6. Stop and scrape down sides of bowl if needed.
- 2
Line the base of a 18-20cm spring form tin and press the biscuit mixture into the base and up the sides as well as you can. Rustic is fine! Refrigerate.
- 3
Without cleaning the Thermomix bowl, place the chocolate, vanilla bean paste and 100g of the thickened cream into the bowl and melt 5 min/50°C/speed 1. Stop and scrape down if needed making sure all of the chocolate is melted.
- 4
Meanwhile, bloom the gelatin in the water, stirring gently to combine. Set aside.
- 5
Add the cream cheese and cocoa as well as remaining cream and blend 10 sec/speed 6. Scrape down sides of bowl.
- 6
Add the bloomed gelatin and blend again 20 sec/speed 6.
- 7
Spread this mixture into the chilled base and return to the fridge until solid.
- 8
Garnish as desired and serve with more thickened cream if you wish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
