This recipe has been sent by our friend Luz Maria Lagoa Vives. Well, as I bake every St. Friday, I stop by here to sweeten the whole group with a new recipe. On the last baking Friday of this month, this is how we end July, with extreme heat.
Today’s preparation is a cold cheesecake with homemade whiskey cream.
She is sublime of rich. As always, I hope you like it, and I encourage you to make it

Whiskey cream cheesecake with thermomix
Whiskey cream cheesecake with thermomix
People
6
Cooking Time:
30 minutes
Total Time
30 minutes
Kitchen
Spanish cuisine
Spanish cuisine
Category:
desserts with thermomix
Ingredients of whiskey cream cheesecake with thermomix
BASE (for 22 cm diameter mould)
- 200 grams cocoa cookies
- 85 grams butter (melted)
- 15 ml whisky
FILLING
- 700 grams cream cheese
- 100 grams sugar
- 20 grams pure cocoa powder
- 90 ml whiskey cream liqueur
- 230 grams dark chocolate
- 300 ml cream (to assemble) + 70 grams glass sugar
- 4 leaves neutral gelatin
GANACHE CREAM LIQUEUR
- 200 grams white chocolate
- 55 ml cream liqueur
- 20 ml cream (for whipping)
DECORATION
- 200 ml cream (for whipping)
- 20 grams glass sugar
- 15 grams pure cocoa powder
Preparation of whiskey cream cheesecake with thermomix
BASE
- We pulverize the cookies,
- 10 seconds / speed 6
- remove to a bowl and add the butter along with the whiskey. We remove
- We line the base of the mold with baking paper and sides with acetate (failing that with baking paper), dump the dough and distribute by surface.
- We take to the fridge
FILLING
- Put the gelatin to hydrate in cold water (6/8 min)
- Butterfly on blades, add the cream and sugar and
- we rode at speed 3’5
- We reserve in a bowl in the fridge.
- We add the cheese (butterfly in blades), along with the sugar, cocoa,
- 40 seconds / speed 3
- We add the cream liqueur,
- 5 seconds / speed 3
- On the other hand, we split the chocolate and melt it in the microwave, at intervals of 30 seconds / drain the gelatin and add it to the chocolate, if it has not disintegrated well, we take to the microwave for 10 seconds
- We let the temperature drop a little so we can add it to the glass.
- We add it to the glass and mix
- 10 seconds / speed 3
- We put everything in a bowl to make it more comfortable for us to work
- We are incorporating the whipped cream that we have reserved in the fridge, little by little and with enveloping movements.
- Take the base out of the fridge and pour over the cream. We smoothed and took about 6 hours in the cold to be able to pour the ganache that will go on the surface
CREAM LIQUEUR GANACHE
- We split the chocolate into a bowl.
- We heat the liquor together with the cream without it coming to a boil.
- Pour it over the chocolate. Wait 2 min and stir until completely disintegrate.
- Let it cool for about 10/15 min.
- Take the cake out of the fridge and pour the ganache over the surface. With the help of the tip of a spatula or spoon, we spread and make those reliefs.
- We put it back in the fridge for about 2 hours.
- Then, we unmold and decorate with the truffle.
- IT REMAINS ONLY TO ENJOY, BON APPETIT.