Easter is just around the corner and what better way to treat your loved ones than with this decadent cheesecake? But beware: one piece is never enough!
270g chocolate biscuits
125g block Lindt milk chocolate, in pieces
60g caster sugar
2 tsp vanilla bean paste
750g cream cheese
160g sour cream
2 tbsp Dutch process cocoa
1 family pack Violet Crumble mini pieces
1 tbsp coconut oil or butter
Easter eggs to garnish
Pre-heat oven to 160°C.
Place biscuits and 40g of the butter into mixing bowl and mill for 10 secs/speed 7.
Press into a large spring-form pan and bake for 10 minutes. Set aside.
Place chocolate and remaining 15g butter into clean mixing bowl and chop for 5 secs/speed 4. Melt for 4 mins/37ºC/speed soft.
Add sugar, vanilla bean paste and cream cheese and beat for 30 secs/speed 8.
Add remaining ingredients and blend for 1 min/speed 9.
Wrap a double layer of foil around the outside of the spring-form pan. Pour cheesec ake mixture into pan and place in a water bath in oven. Cook for 1 hour or until set in centre. Allow to cool.
Place extra chocolate and coconut oil into mixing bowl and melt for 2-3 mins/37ºC/speed soft.
Layer honeycomb pieces on top of cheesecake. Drizzle with melted chocolate. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake. Garnish with Easter eggs if desired.
From Thermomix Australia WA Customer Update – 1 April 2011