Thermomix Chocolate Cheesecake Recipe

Who doesn’t love a decadent slice of chocolate cheesecake? With the aid of the Thermomix, this dessert becomes even more accessible to recreate in your kitchen. This article guides you through making an irresistible chocolate cheesecake using the Thermomix. Get ready for a culinary adventure that’s both delicious and simple!

A chocolate cheesecake is the epitome of indulgence. This delightful dessert combines the richness of chocolate with the creamy texture of cheesecake, creating an experience that’s sure to impress. With a Thermomix, making this dessert becomes a relatively straightforward process, allowing you to enjoy bakery-quality cheesecake at home.

Ingredients You’ll Need

Before diving into the process, gather the following ingredients. Being well-prepared ensures a smooth baking experience:

For the Base

200g of chocolate cookies
100g of melted butter

For the Filling

500g cream cheese
200g sugar
200g dark chocolate
3 eggs
200g sour cream
1 tsp vanilla extract

Preparation Steps

Here’s a step-by-step guide to creating your cheesecake with the Thermomix. Follow these instructions to ensure your cheesecake turns out perfectly every time.

Creating the Base

Step 1: Prepare the Cookies

First, place the chocolate cookies in the Thermomix bowl. Crush them for 10 seconds at speed 5 until you achieve a fine crumb consistency.

Step 2: Add Butter

Add the melted butter to the bowl. Mix for another 10 seconds on speed 5 to combine the crumbs and butter evenly.

Step 3: Form the Crust

Press the mixture firmly into the base of a springform pan lined with parchment paper. Use a spoon or the back of a glass to flatten it out. Chill in the refrigerator while you prepare the filling.

Preparing the Filling

Step 4: Cream the Cheese

Add the cream cheese and sugar to the Thermomix bowl. Blend for 20 seconds at speed 4 until smooth and creamy.

Step 5: Add Chocolate

Melt the dark chocolate in a microwave or over a double boiler. Then, pour the melted chocolate into the cream cheese mixture and blend for another 20 seconds at speed 4.

Step 6: Incorporate Eggs

With the Thermomix running at speed 4, add the eggs one by one through the lid opening. Continue mixing until fully incorporated.

Step 7: Finish the Filling

Add the sour cream and vanilla extract to the mixture. Blend for another 20 seconds on speed 4 until everything is well combined.

Baking Instructions

Step 8: Pour the Filling

Remove the crust from the refrigerator. Pour the filling over the chilled crust and spread it evenly with a spatula.

Step 9: Bake

Preheat your oven to 150°C (300°F). Place the cheesecake in the oven and bake for 50-60 minutes. The cheesecake is done when the edges are set, but the center is still slightly jiggly.

Cooling and Serving

Step 10: Cool in the Oven

Turn off the oven and allow the cheesecake to cool inside for an hour with the door slightly ajar. This helps to prevent cracking.

Step 11: Refrigerate

After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for best results.

Step 12: Serve

When ready to serve, remove the cheesecake from the springform pan and slice it with a sharp knife. Enjoy your homemade, decadent chocolate cheesecake!

Expert Tips for the Perfect Cheesecake

Ensure all ingredients are at room temperature for easier blending and a smooth batter.
Avoid over-mixing the batter to prevent air bubbles, which can cause cracking.
Use a water bath to create a moist baking environment, which helps in evenly baking the cheesecake.
Always cool the cheesecake gradually to prevent sudden temperature changes that can cause cracks.

Possible Variations

Looking to mix things up? Try these variations:

Swirl Cheesecake: Add raspberry or caramel sauce to the top before baking and swirl in with a knife.
Nuts and Berries: Top with a mixture of toasted nuts and fresh berries for added texture and flavor.
White Chocolate: Replace dark chocolate with white chocolate for a sweeter, milder cheesecake.

Storage Guidelines

Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezer: Cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.

FAQs

Can I use milk chocolate instead of dark chocolate? Yes, but it will result in a sweeter cheesecake. Adjust the sugar to taste.
What can I use instead of chocolate cookies for the base? You can use graham crackers or even oreo cookies for a different flavor.
How do I prevent my cheesecake from cracking? Ensure gradual cooling and avoid over-mixing the batter. A water bath can also help.
Can I add other flavors? Absolutely. Vanilla, coffee, or even orange zest can complement the chocolate nicely.
Do I need to line the pan? Yes, lining the pan with parchment paper ensures easy removal and prevents sticking.