I’ve been a bit slack with the Christmas baking this year. Time seems to be flying past me at a rate of knots and with the unusually hot Sydney weather we’ve been having, the kitchen is the last place I’ve wanted to be.
However we did have friends around last weekend and I thought that it would be a good idea to make a beautiful (and delicious of course) christmas cheesecake. I just happened to pick the hottest day of the year (44 degrees) to make it and trying to photograph it for you was a nightmare. Every time I took it outside it started to melt right before my eyes, so I had to run it back to the fridge again!! My neighbour (who was washing his car at the time) thought I was a nutcase and curiously asked what I was doing. It turned out to be his lucky day because I ended up giving him the cake, so that I could make another on a much less hot day.
By the way he told me that it was delicious!!
I made this thermomix Christmas cheesecake in a dome shape and had to add a little gelatine into it to help it keep it’s shape and set better. Although it looked spectacular, and tasted amazing, I do prefer cheesecakes in a their flatter form as they are much easier to serve that way.
Oh and although this seems like a very indulgent cheesecake, it’s actually not as sweet as you would image. Just YUM.
- cling film plastic wrap
- 3 tsp gelatine powder
- 60g boiling water
- 650g cream cheese (2½ blocks of philadelphia will do)
- 230g white chocolate melts (plus an extra 100g for the topping)
- 50g icing sugar
- 600g thickened cream
- 150g frozen or fresh red berries (plus extra for topping)
- 200g dark chocolate digestive biscuits (1 box)
- 100g unsalted butter
- 1 tbs olive oil (or any mild oil)
- Icing sugar to dust
- Line your dome bowl (or spring tin) with a double layer of plastic wrap. Ensure there is a few cm's of overhang.
- Mix the gelatine in to the boiling water in a small bowl until it has completely dissolved. Set aside.
- Melt 230g white chocolate chips in the microwave or on the stove and set aside. You can melt in the thermomix but I prefer not to.
- Add the cream cheese and icing sugar to the TM bowl and mix on speed 6 for 1 minute. Set aside
- Insert the butterfly and add the cream to the TM bowl. Whip on speed 5 for 20 seconds. Scrape down the sides and repeat for a further 5 seconds.
- Add the melted chocolate and cream cheese mix into the cream.
- Add the gelatine.
- Fold the mixture together on speed 2 for 1 minute.
- Add the berries and fold them into the mixture on reverse speed 1 for 15 seconds.
- Scoop the mixture into the dome and smooth the top. Pop it in to the fridge for an hour to start setting.
- In the meantime, give the TM bowl and a quick rinse and then add the biscuits and butter.
- Mix on speed 6 for 30 seconds or until you have a small crumb that roughly resembles sand.
- Spoon it on top of the setting cake and pat it down with the back of the spoon to make sure it's compact.
- Wrap the plastic over the top and pop back into the fridge over night.
- Carefully turn out your cheesecake on to the plate you want to serve it on.
- Melt 100g white chocolate melts with 1 tbs of oil.
- Pour the chocolate over the top of the cheesecake, allowing it to drip down the sides.
- Add some of the red berries on top to decorate and put it back into the fridge for a further 30 minutes or until you're ready to serve it.
- Enjoy 🙂
Have you ever made a dome shaped cheesecake before?
How’s your christmas baking and meal planning going?