Irresistible Chocolate Cheesecake with Thermomix

Preparation of Irresistible Chocolate Cheesecake with Thermomix

Step by Step: How to Prepare Chocolate Cheesecake with Thermomix

Preparation of the Cookie Base

1. The first step to creating this delicious cheesecake is to prepare the base. Using your Thermomix, this process is quick and simple:
2. Crush the cookies: Place the chocolate cookies in the Thermomix glass and program for 10 seconds at progressive speed 5-7-10. This will allow the cookies to be well crushed, forming a kind of fine sand.
3. Mix with butter: Add the 90 g of butter to the glass and program 3 minutes at 50º temperature and speed 3. This way, the butter will melt and integrate perfectly with the crushed cookies.
4. Form the base: Pour the resulting mixture into a 23 cm diameter removable mold. Using a spoon or measuring cup, press the mixture to form a uniform base. It is important to ensure that the base has the same thickness across its entire surface. Once ready, keep it in the refrigerator to harden.

Preparation of the Cheese and Chocolate Cream

1. The cream is the heart of the cheesecake, and in this case, the mixture of cheese and chocolate makes it really special:
2. Spray the sugar: Without washing the Thermomix glass, add the 140 g of sugar and spray for 10 seconds at progressive speed 5-7-10. This will allow the sugar to integrate better into the cream.
3. Add the cream cheese: Scrape down any remaining sugar from the sides of the glass with a spatula. Then, add the 800 g of cream cheese and program 30 seconds at speed 3½ to mix well.
4. Add the melted chocolate: Melt the 100 g of dark chocolate and the 300 g of milk chocolate in a bain-marie, making sure they do not burn. Once melted and tempered, set the Thermomix to speed 4 and, without time, add the chocolate through the mouthpiece little by little. Once all the chocolate is in the glass, stop the machine and mix with a spatula. Then, program 30 more seconds at speed 7 to obtain a homogeneous chocolate cream.
5. Whip the cream on the base: Pour the cream on the cookie base that you have reserved in the refrigerator. With a spatula, spread and smooth the cream so that it is uniform. Reserve again in the refrigerator.

Preparation of the Chocolate Covering

1. The topping is what will give the final touch to your cheesecake, adding an extra layer of flavor:
2. Crush the fondant chocolate: Place the 100 g of fondant chocolate in the Thermomix glass and program for 15 seconds at progressive speed 5-7. This way, you will get finely crushed chocolate.
3. Mix with butter: Add the 30 g of butter to the glass and program 3 minutes at 50º temperature and speed 2. If the mixture is not homogeneous, you can program one more minute at the same temperature and speed.
4. Apply the topping: Pour the mixture over the cream cheese and spread it well with a spatula to cover the entire surface. Reserve in the refrigerator for at least 2 hours to solidify.

Cheesecake Decoration

1. Finally, it’s time to give a personal touch to your cheesecake with a pretty decoration:
2. Melt the white chocolate: Melt the 50 g of white chocolate in a bain-marie. Once melted, place it in a pastry bag with a fine nozzle.
3. Decorate the cheesecake: Decorate the surface of the cheesecake by making drawings with the white chocolate. You can opt for lines, squares or any other pattern you like.
4. Refrigerate and unmold: Let the cheesecake rest in the refrigerator for a minimum of 4 hours. To unmold, run a hot knife between the mold and the cake, making sure it does not break.

Tips for a Perfect Chocolate Cheesecake

1. Use quality ingredients: The success of a good cheesecake lies in the quality of its ingredients. Make sure you use good chocolate and high-quality cream cheese.
2. Let the cheesecake rest: Although it may be tempting to cut a slice right away, it is crucial to let the cheesecake sit for as long as needed in the refrigerator. This will allow the flavors to settle and the cake to acquire the right texture.
3. Experiment with decoration: Don’t limit yourself to drawings with white chocolate. You can add red berries, nuts or even a layer of caramel to give it a unique touch.

Frequently Asked Questions

1. 1. Can I use another type of chocolate instead of dark chocolate?
2. Yes, you can experiment with different types of chocolate, such as white chocolate or milk chocolate, depending on your preference.
3. 2. How long does cheesecake last in the refrigerator?
4. The cheesecake can be kept in the refrigerator for 4 to 5 days. Make sure you cover it well so it doesn’t absorb odors from other foods.
5. 3. Is it necessary to use a removable mold?
6. Yes, a springform pan makes the process of serving the cheesecake much easier, since you can remove it without breaking the cake.