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Ingredients
12 portion(s)
Caramel Biscuits for base and garnish
- 110 g butter
- 70 g Dark Brown Sugar
- 45 g golden syrup
- 180 g plain flour
- 90 g butter for base
Filling
- 500 g cream cheese, cubed
- 300 g sour cream
- 4 eggs
- 2 teaspoons vanilla bean paste, extract
- 380 g tin of carnation caramel
- 100 g caster sugar
Ganache
- 160 g milk chocolate, chopped into pieces
- 50 g unsalted butter
- 3 tablespoons full fat milk
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6
2h 40min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
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Recipe is created for
TM 31
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5
Recipe's preparation
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Biscuit Prep
- Preheat oven to 180 degrees. Line two baking trays with baking paper.
- Place butter into bowl.
- Blitz on speed 4 until pale. You may need to scrape down the sides a few times.
- Add vanilla, golden syrup and sugar.
- Blitz on speed 4 until well combined and creamed. You may need to scrape down the sides a few times.
- Add flour.
- Blitz on speed 4 until a soft dough forms.
- Roll into small balls. Place onto tray spaced apart.
- Using a fork, press down slightly on the biscuit.
- Bake until lightly golden. Approx 15 minutes.
- Let cool on a cake rack.
- You will need these for the base and crumb
Base Prep
- Preheat oven to 170 degrees if not on already.
- Once biscuits have mostly cooled add all of them bar three to the tmx bowl.
- Blitz on speed 7 for 10 seconds.
- Add cubed butter (100g) and blitz on speed 5 for 30-45 seconds until a dough forms.
- Press into a lined springform tin. 22cm+ is best.
- Bake in the oven for 15 minutes. Set aside.
Filling Prep
- Wash bowl out of crumbs.
- Add cream cheese and sugar.
- Blitz on speed 6 until smooth. You may need to use your spatula.
- Add vanilla and sour cream.
- Blitz on speed 6 until slightly combined. You may need to use your spatula. It may be a very firm mixture depending on your cheese but once you add your eggs it will become runny quite quickly.
- Add your eggs one by one with blades spinning.
- Stop and scrape down the sides.
- Blitz again on speed 5 until completely smooth.
- Pour out 1/3 of the mixture into a jug. Set aside.
- To the bowl add the top n fill.
- Blitz again on speed 5 until completely smooth. Be sure there are no lumps.
- Pour 1/2 of the caramel mixture over the base in the springform.
- Pour over all of your vanilla mixture and then top with the remaining caramel mixture.
- Keep in mind that it will rise slightly. Do not over fill your pan. It wont end well.
- Bake for 50-60 minutes or until firm. Do not over cook or it will crack.
- Once done turn off the oven and leave it to cool in there.
- Once cool, transfer to the refrigerator. It is best to leave overnight if possible.
Ganache
- My ganache is a little different. I didn't have cream so used butter and milk. You can of course make yours the traditional way with chocolate and cream. Refer to your EDC.
- Place milk and butter into a clean and dry tmx bowl.
- Melt on speed 2, 60 degrees for 4 minutes. I find the slightly higher temperature works better.
- Add your chocolate to the hot liquid and blitz on speed 3 until combined.
- Remove and let it cool slightly, whisking every 10-15 minutes or so.
- Meanwhile with your leftover caramel biscuits, pop them into a clean and dry tmx bowl (or use a bag and rolling pin) and blitz them on speed 6 for a few seconds. You want some fine and coarse crumbs.
- When cheesecake and ganache are cooled, pour ganache over the cheesecake. Top with crumbs and leave in the fridge until ready to serve. You want your ganache to firm up.
- Cut with a hot knife (run under water before cutting).
Notes
- You can use a standard plain biscuit for the base in place of the caramel biscuits.
- I recommend placing a tray underneath the springform to collect any drips that may occur.
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Accessories you need
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Butterfly
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Spatula
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Measuring cup
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11
Tip
Original recipe from this website. Thank you ! http://www.trtlmt.com.au/golden-gaytime-baked-cheesecake/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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