Kirsten Tibbals Chocolate Cheesecake
This beautiful recipe is straight from the pages of one of Australias (the world’s) best known pastry chefs, Kirsten Tibbals. I have admired her from afar for a long time and have done a couple of chocolate courses at her school in Melbourne, Savour School though she was not the teacher. She is everywhere just now, if you tune in to Aussie TV, her work is popping up all over the place and I am pretty sure she will be on Master Chef again. I bought her latest cookbook, Chocolate ages ago and tbh this is the first thing I have made, but that is largely because I don’t really cook other people’s recipes. I am too busy creating my own! However, Easter was upon us, I wanted to make chocolate eggs, (with moulds from my last Savour school trip) and I thought they would look pretty speccy on top of this cheesecake. SO...with a guaranteed way to get rid of it without me eating it all myself (family function!!) I made it.
I replaced some of the original orange zest with doterra Wild Orange oil, but the original recipe required the zest of 3 oranges, so you could still do that. I also reduced the sugar, as I know you guys get all crazy on me if I don’t! hahaha
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- 50 Grams Butter BUY
- 170 Grams chocolate biscuits, with no filling, GF if required
- 170 Gram milk Chocolate coarsely chopped BUY
- 580 Grams cream cheese
- 150 Grams golden caster sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 10 Drops doTERRA Wild Orange Oil BUY
- zest 1 orange, finely grated
- 3 large eggs
- 170 Grams frozen raspberries
- 150 Grams Chocolate coarsely chopped BUY
- Dutch process cocoa powder for dusting
- more raspberries fresh or frozen
Line the base of a 22cm spring form tin with baking paper and set aside.
Place the butter into Thermomix bowl and melt 4 min/50°C/speed 1.
Add biscuits and blend 10 sec/speed 8. Scrape down sides of bowl and repeat.
Press this mixture into prepared tin and refrigerate.
Preheat oven to 150°C.
Without cleaning, place the filling chocolate into Thermomix bowl and melt 8 min/37°C/speed 1. Scrape down as needed to make sure all of the chocolate is melted and below the blades.
Add remaining filling ingredients except raspberries and blend 30 sec/speed 6. Stop and scrape down sides of bowl as required.
Fold half the raspberries through using a spatula.
Transfer filling onto the prepared base.
Bake 50 minutes or until centre is still slightly wobbly.
Turn oven off and leave cake in, with door slightly ajar until cooled.
Refrigerate before garnishing with remaining raspberries and other garnishes as described.
Cut 2 strips of baking paper or plastic and set aside.
Temper the garnish chocolate and using a palette knife, spread thinly across one piece of paper. Cover with the other and roll into a tube carefully. Place in the fridge to set.
Remove the roll from the fridge and unwrap, this will create pieces of chocolate bark. Use to garnish the top of the cheesecake. Add raspberries if using. Or Easter eggs, (which is what I did...homemade Easter eggs!!) and then dust with plenty of cocoa powder.
Kirsten says in her book that this cheesecake will keep up to 3 days in the fridge. This is hilarious. It lasted less than 24 hours in mine!!
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