Description
Make a creamy, indulgent salted caramel cheesecake using your Thermomix. This recipe features a gingernut base, smooth filling, homemade caramel sauce, and Chantilly cream.
Ingredients
Scale
- 150 gm gingernut cookies
- 70 gm salted butter room temperature
- ½ teaspoon ground cinnamon
- 400 gm Philadelphia Cream Cheese
- 380 gm “Nestles” Caramel Top & Fill
- 1 Tbs lemon juice
- 1 teaspoon gelatin
- 60 ml boiling water
- 1 cup 215g brown sugar
- ¾ cup 190g cream
- 60 gm 2 oz salted butter
- ½ teaspoon salt
- 300 g cream
- 1 TBS icing sugar
- 1 teaspoon vanilla paste
- 6 Twix Sticks cut in half on the diagonal
Instructions
- Place the gingernut cookies and cinnamon into the Thermomix (TM). Blitz 12 sec/Speed 9.
- Add the butter. Melt 1 min/100 degrees/Speed 3.
- Spoon the base loosely into your serving glasses.
- Combine the hot water and gelatin in a small glass. Stir until smooth.
- Place the Nestle Caramel “Top & Fill”, cream cheese, lemon juice, and gelatin mixture into the TM. Process 10 sec/Speed 6.
- Scrape down the bowl and repeat: 5 sec/Speed 6.
- Pour the filling into the serving glasses to form the second layer.
- Refrigerate the cheesecakes for at least 2 to 3 hours before adding the cooled caramel sauce.
- For the caramel sauce, place all sauce ingredients into a clean TM Bowl.
- 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 the caramel to set completely.
- Add the butterfly whisk to the TM bowl.
- Add the Chantilly cream ingredients to the TM bowl. Whisk while watching on speed 3.5. Stop when the cream holds peaks; avoid over-whisking.
- Add the cream to a piping bag.
- Pipe a swirl on the set caramel layer.
- Place half a Twix bar in the cheesecake for garnish.
Notes
- For the biscuit base, you combine the cookies and cinnamon first before adding the butter.
- Refrigerate the cheesecakes for a minimum of 2-3 hours before topping with caramel.
- Watch the Chantilly cream closely when whisking to prevent over-whipping.
- Prep Time: 30 min
- Cook Time: 17 min
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 60g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Thermomix Salted Caramel Cheesecake, gingernut base, no-bake cheesecake, caramel sauce, Thermomix dessert, Autumn Recipes, Italian Recipes