- 50 g plain flour
- 50 g unsalted butter
- 110 g caster sugar
- 1 large egg
- 40 g dark chocolate, in pieces
- 500 g cream cheese
- 1 tin condensed milk, 397g
- 3 medium eggs
- 100 g Dark or Milk Chocolate, or half and half
- 1 tsp vanilla extract
- 50 g dark chocolate
- 50 g milk chocolate
- 40 g unsalted butter
2h 0minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe is adapted for the Thermomix from Jo's Kitchen Larder blog.
Line a 20cm / 8inch springform tin with baking paper. Pre-heat the oven to 170'C Fan / 340'F / Gas Mark 3.
- Weigh chocolate and butter into TM bowl. Melt 4min / 50'C / Speed 2. Set aside.
- In another bowl, weigh in the sugar, egg. Insert butterfly whisk. mix 1min / speed 3.
- Add the chocolate to the egg mixture. Mix 20sec / speed 2.
- Weigh in the flour. Mix 10sec / speed 3. Scrape down the sides of the bowl. Mix again 5sec / speed 2. (note: don't overmix or your brownies will be too bubbly).
- Weigh the chocolate into the chocolate bowl. Chop 5sec / speed 9. Melt 2min / 45'C / speed 2. Set aside.
Weigh cream cheese, eggs, vanilla extract and condensed milk into the clean bowl. Mix 10sec / speed 3. Scrape down the sides of the bowl. Mix again 10sec / speed 4.
Pour some of this mixture into the chocolate bowl - enough to cover the bottom 2 blades (approximately 1cup).
There should be a little wobble still in the middle of the cheesecake but it should feel firm to the touch.
Let your cheesecake cool inside the oven with the door slightly open, and the oven off. Once cool, chill in the fridge for a couple of hours - preferably overnight.
Weigh the chocolates and butter into a clean bowl. Melt 4min / 45'C / speed 2. Scrape down the sides.
If needed heat again 1min / 45'C / speed 2 to achieve a smooth drizzle.
This cheesecake can be frozen, or it will store in the fridge for up to 1 week. Best served at room temperature.
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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