200 g oreo biscuits, or other chocolate cream-filled biscuits
40 g butter
300 g white chocolate, broken into pieces
400 g cream cheese
40 g caster sugar
1 tsp vanilla bean paste
250 g fresh raspberries, or frozen, to garnish
20 g good-quality raspberry jam, pushed through sieve to remove seeds
100 g dark chocolate, broken into pieces
50 g pure cream, plus extra to serve (optional)
Preheat oven to 180°C and line the base of a 16cm spring form cake tin with baking paper.
- Place biscuits and butter into Thermomix bowl and mill 15 sec/speed 6. Press into prepared tin and bake for 10 minutes. Remove from oven and cool.
- Place white chocolate into Thermomix bowl and chop 6 sec/speed 8. Scrape down sides of bowl and melt 10 min/50°C/speed 1. Add cream cheese, sugar, vanilla bean paste and eggs. Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour onto biscuit base.
- Place on top of a pair of chopsticks in the Varoma dish. (Chopsticks will help the steam circulate.) Rinse Thermomix bowl and fill with water to 1L mark.
- Cook cheesecake 60 min/Varoma/speed 3. Chill until completely set in the centre. It will be slightly wobbly until cold.
For the ganache, place the jam, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1. Spread the ganache over the cold cake. Place raspberries on top of ganache to decorate. Serve with additional whipped cream, if desired.