This recipe has been doing the rounds for years and has only improved with tweaks. 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.
Place a fork, or a set of chopsticks underneath the tin inside the Varoma to steam, it allows better steam circulation.
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.
Don't think it won't set solid, it will. You just have to allow the time required.
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- 200 Grams chocolate cream filled biscuits (Oreos)
- 40 Grams Butter BUY
- 400 Grams Chocolate white in pieces BUY
- 4 eggs
- 500 Grams Cream Cheese
- 50 Grams Golden Caster Sugar
- 1 Teaspoon Vanilla Bean Paste BUY
- 20 Grams Raspberry Coulis Recipe
- 100 Grams Chocolate dark callets BUY
- 50 Grams 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.
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