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!
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Need
- 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
-
Ganache
- 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
Do
- 1
Preheat oven to 180°C and line the base of a 16cm spring form cake tin with paper.
- 2
Place biscuits and butter into Thermo bowl and mill 15 sec/speed 6.
- 3
Press into prepared tin and bake for 10 minutes. Remove from oven and cool.
- 4
Place white chocolate into Thermomix bowl and chop 6 sec/speed 8.
- 5
Scrape down sides of bowl and melt 10 min/50°C/speed 1.
- 6
Add cream cheese, sugar, vanilla bean paste and eggs.
- 7
Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour into biscuit base.
- 8
Place on top of a pair of chopsticks in the Varoma. (Chopsticks will help the steam circulate.)
- 9
Rinse bowl and fill with water to 1L mark.
- 10
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.)
- 11
Ganache;
- 12
Place jam, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1.
- 13
Place raspberries on top of ganache to decorate.
More
Serve with additional whipped cream if desired.
