This Thermomix Chai Latte Cheesecake was inspired from the Coles 2017 Easter Magazine, and yes I have been holding out on you all! But, but, but, I have a good reason ..... well actually I don't, I have just been enjoying it so much that I totally forgot that I hadn't shared it with you all! So now you're welcome to enjoy it.
Steaming this cheesecake in the varoma gives it such a soft silky texture. Once you try it you won’t go back to baking cheesecakes in the oven.
Chai Latte Cheesecake – ThermoFun
Ingredients
- 100g butternut snap biscuits, roughly broken
- 150g ginger nut biscuits, roughly broken
- 100g butter, cubed
- 400g condensed milk
- 250g cream cheese, cubed
- 200g sour cream
- 40g brown sugar
- 2 eggs
- 3 teaspoon instant coffee, dissolved in 2 tablespoon boiling water (or 2 shots of espresso)
- 2 teaspoon ThermoFun Chai Spice Blend
- 1800g boiling water from kettle
Topping
- 300g cream
- cinnamon, ground, for sprinkling on top
Instructions
- Grease and line a 20cm spring form tin with baking paper.
NB: For 4 individual serves, you can use 11.5cm spring form tins, however you can only cook 2 tins at a time in the Varoma (see photograph below). - Place broken biscuits and butter into TM bowl and crumb 10 sec / speed 8.
- Evenly press the crumbs into the base and sides of the tin.
NB: a straight sided glass may help to press the crumbs onto the sides of the tin. - Place condensed milk, cream cheese, sour cream, brown sugar, eggs, dissolved coffee and chai blend into TM bowl and mix until smooth 20 sec / speed 6. Scrape down and repeat.
- Pour mixture into tin, no more then 1cm from the top rim.
- Place 2 sheets of paper towel on top of the tin and hold in place with a rubber band around the rim. The paper towel layer will help catch some of the condensation getting onto the cake.
- Break off a length of foil and carefully sit the tin on top of the foil and lift the long sides and fold them over each other. Roll up and secure the sides also, to minimise moisture getting inside of the tin.
- Place something into the base of your Varoma dish so it lifts the tin up a little, eg: egg rings or 3 small rolled up balls of foil. This will allow good airflow around the tin. Carefully rest the tin on top of this and place Varoma lid in place.
- Pour boiling water into TM bowl and place assembled Varoma into position and cook 60 mins / Varoma / speed 2.
NB: if using the small 11.5cm tins the cooking time is reduced to 45 mins / Varoma / speed 2. - The cheesecake may seem to be very wobbly but it will continue to set in the fridge. Refrigerate for a min. 3 hours, but preferably and is best to leave overnight.
- When ready to serve, insert butterfly and pour cream and icing sugar into TM bowl and whip 20 sec / speed 4 / MC off, into firm peaks.
NB: all cream takes slightly different times to whip to this stage depending on freshness and temperature. As a guide start with 20 sec / speed 4 / MC off, check and if required whip again in 5 second increments, taking care not to over whip and turn it into butter. - Spread a very generous layer of cream on top of cheesecake and dust with cinnamon.
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