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Thermomix Salted Caramel Cheesecake
Julie Carlyle
A delicious salty and sweet caramel cheesecake!
Print Recipe
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Dessert, Snack, Sweet, sweet snack
Cuisine
American, Australian, English
Servings
12
people
Calories
439
kcal
Equipment
1
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
Biscuit Base
150
gm
gingernut cookies
70
gm
salted butter
room temperature
½
teaspoon
ground cinnamon
Cheesecake Filling
400
gm
Philadelphia Cream Cheese
380
gm
"Nestles" Caramel Top & Fill
1
Tbs
lemon juice
1
teaspoon
gelatin
60
ml
boiling water
Caramel Sauce
1
cup
215g brown sugar
¾
cup
190g cream
60
gm
2 oz salted butter
½
teaspoon
salt
Chantilly Cream
300
g
cream
1
TBS
icing sugar
1
teaspoon
vanilla paste
Garnish
6
Twix Sticks
cut in half on the diagonal
Instructions
Biscuit Base
Place the ginger nut cookies and cinnamon into TM. Blitz 12 sec/Speed 9.
150 gm gingernut cookies,
½ teaspoon ground cinnamon
Add the butter. Melt 1 min/100 degrees/Speed 3.
70 gm salted butter
Spoon base loosely into the serving glasses.
Cheesecake Layer
Combine the hot water and gelatine in a small glass. Stir until smooth.
1 teaspoon gelatin,
60 ml boiling water
Place the Nestle Caramel "Top & Fill", cream cheese, lemon and gelatine in TM. 10 sec/Speed 6.
400 gm Philadelphia Cream Cheese,
380 gm "Nestles" Caramel Top & Fill,
1 Tbs lemon juice
Scrape down the bowl and repeat. 5sec/Speed 6.
Pour the filling into the serving glasses to form a second layer.
Refrigerate the cheesecakes for at least 2 -3 hours prior to adding the cooled caramel sauce.
Caramel Sauce
Place all ingredients into a clean TM Bowl.
1 cup 215g brown sugar,
¾ cup 190g cream,
60 gm 2 oz salted butter,
½ teaspoon salt
Heat 6 min/120/ Speed 3.
Remove the caramel from the heat.
Allow the caramel to come to room temperature.
Pour a thin layer of caramel over the cheesecakes
Refrigerate and allow to completely set.
Chantilly Cream
Add the butterfly whisk to the TM bowl.
Add ingredients to the TM bowl. Whisk whilst watching on speed 3.5.
300 g cream,
1 TBS icing sugar,
1 teaspoon vanilla paste
Be very careful not to over-whisk. Stop when the cream holds peaks.
Add the cream to a piping bag.
Pipe a swirl on the set caramel layer.
Garnish
Place half a Twix bar in the cheesecake.
6 Twix Sticks
Serve
Notes
Allow 3-4 hours for the cheesecake to become firm. This is a recipe for individual glasses and should not be attempted in a springform tin.
Nutrition
Serving:
1
jar
Calories:
439
kcal
Carbohydrates:
41
g
Protein:
8
g
Fat:
28
g
Saturated Fat:
18
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
7
g
Trans Fat:
0.4
g
Cholesterol:
73
mg
Sodium:
512
mg
Potassium:
226
mg
Fiber:
0.5
g
Sugar:
30
g
Vitamin A:
884
IU
Vitamin C:
1
mg
Calcium:
185
mg
Iron:
1
mg
Keyword
Caramel, Caramel Sauce, Cheesecake, Salted caramel
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