Marbled cheese cake with thermomix

Preparation of marbled cheese cake with thermomix

1. To begin the preparation of this work of art, start by hydrating the gelatin sheets by immersing the sheets in cold water for a few minutes.
2. While the gelatin sheets are hydrated, proceed to separate the sandwich cookies, remove, reserve the cookie filling on one side and reserve the chocolate cookies on the other side.
3. To continue, pour the white chocolate into the Thermomix bowl to crush it, program.
4. 15 seconds / speed 7.
5. Remove from the glass and also reserve for a few minutes.
6. The same procedure applies to fondant-type dark chocolate, program.
7. 15 seconds / speed 7.
8. Also remove from the reserve glass.
9. Once again in the Thermomix bowl it is time to crush the cookies, pour the chocolate cookies into the Thermomix bowl and program.
10. 15 seconds / speed 7.
11. Subsequently, add the butter to the already crushed cookies and program.
12. 4 minutes / Temperature 50° / Speed ​​3.
13. When the base for the cake is ready, pour it into a mold, preferably removable, Ø 24 cm, and press with the back of a glass or a spoon so that the base is compact.
14. Put it in the refrigerator for a few minutes.
15. Once again in the glass of the thermomix, this time clean and dry, add the sugar together with the cream, the cheese and the yogurt and program.
16. 10 seconds / speed 5.
17. When all the dairy products are well mixed, again program
18. 10 minutes / Temperature 90° / Speed ​​2.
19. While the mixture is heating, drain the gelatin sheets.
20. Once the programmed time is over, add them to the mixture and program again.
21. 15 seconds / speed 4.
22. When the white cake mixture is ready, separate into equal halves in a bowl or jar and set aside for a few minutes.
23. Again in the glass of the thermomix, clean and dry, melt the white chocolate programe,
24. 15 seconds / Temperature 37° / speed 1.
25. Pour a small portion over the pre-chilled biscuit base to create a layer of white chocolate and the rest on one of the halves of the cheese and cream mixture.
26. Same procedure to slightly melt the chocolate fondant, program.
27. 15 seconds / Temperature 37° / speed 1.
28. Then pour the melted chocolate into the second half of the cream cheesecake mixture.
29. Now, little by little and with a lot of patience, pour the mixtures one by one onto the irregularly shaped biscuit base to create the marbled effect. Mix a little with a spatula or toothpick.
30. Refrigerate a minimum of 4 hours to set.
31. Remove ring from mold; Cut the cake into portions and that’s it.