Another re-do…always a winner, I made this yesterday for a girlfriends Birthday Bonanza….Well recieved on all counts and rating highly on my Facebook page to appear in The Book! How do you feel about that? Let me know!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 200 g chocolate cream filled biscuits (Oreos)
- 40 g butter
- 400 g white chocolate in pieces
- 4 eggs
- 500 g cream cheese
- 50 g caster sugar
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 20 g good quality raspberry jam, pushed through sieve to remove seeds
- 100 g dark chocolate
- 50 g cream
- Fresh or frozen raspberries to garnish
Preheat oven to 180°C and line the base of a 16cm spring form cake tin with paper.
Place biscuits and butter into Thermomix bowl and mill 15 sec/speed 6.
Press into prepared tin and bake for 10 minutes. Remove from oven and cool.
Place white chocolate into Thermomix bowl and chop 6 sec/speed 8.
Scrape down sides of bowl and melt 10 min/50°C/speed 1.
Add cream cheese, sugar, vanilla bean paste and eggs.
Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour into biscuit base.
Place on top of a pair of chopsticks in the Varoma. (Chopsticks will help the steam circulate.)
Rinse bowl and fill with water to 1L mark.
Cook cheesecake 60 min/Varoma/speed 3. Chill until completely set in the centre. It will be slightly wobbly until cold. (You may need to check water levels part way through steaming.)
Place jam, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1.
Place raspberries on top of ganache to decorate.
Serve with additional whipped cream if desired.