This recipe has been doing the rounds for years and has only improved with tweaks. I first made it at the Thermomix HQ and everyone was amazed! It was a small team back then and they had never really used the Thermomix for anything so decadent. (Can you imagine that now??) Anyway, big hit, I trotted it out and about all over the country. It also appeared in my first cookbook For Foods Sake as well. It is cover worthy though it didn't end up on the cover!
People always worry about how set the top of the cheesecake should be. It should wobble like a panna cotta when cooked and still hot. It will set further on standing and cooling.
My Top Tips for this one are;
Use a tin that will fit into the Varoma easily. This makes for a deeper cheesecake, still serves the same amount of people and looks better. We used a 19cm tin.
Place a fork, or a set of chopsticks underneath the tin inside the Varoma to steam, it allows better steam circulation. I suggest getting a V-Stacker from TM Essentials, it gives you a lot more room for the entire thing.
Mop the top of the cooked cheesecake with a piece of paper towel to soak up the residual liquid that drips on top of it whilst steaming.
Remember not to worry about it not setting, it will. You just have to allow the time required.
We prefer Raspberry Coulis in the ganache as seeds are not that fun to deal with if you happen to use jam. At a pinch you can certainly use Raspberry Jam.
Picture credit to Samira Damirova, the gorgeous photographer of my new book out in October 2021.
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- 1/2 Batch Chocolate Shortbread Base Recipe
- 400 Grams chocolate white in pieces BUY
- 4 egg
- 500 Grams cream cheese cubed
- 50 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams Raspberry Coulis or raspberry jam Recipe
- 100 Grams chocolate dark callets BUY
- 50 Grams cream BUY
- Fresh or frozen raspberries to garnish
Preheat oven to 180°C and line the base of a 19cm spring form cake tin with paper. (Ensure your tin will fit in your Varoma dish)
Make the chocolate shortbread base and 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 eggs, cream cheese, sugar and vanilla bean paste.
Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour into biscuit base.
Place into Varoma dish. A V Stacker comes in very handy for this! Giving you more height in your Varoma.
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 coulis, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1. Drizzle over cooled cheesecake.
Place berries on top of ganache to decorate before the ganache sets so they will 'stick'.
Sadly you will need to eat this within 3 days of making it! Shame!
Serve with additional whipped cream if desired.
You can use any leftover Chocolate Shortbread base to make cookies. Freeze them baked or as a roll of dough.