White cream cheesecake with thermomix

Preparation of white cream Chessecake with thermomix

BASE

1. Cookies in the glass,
2. 6 seconds / speed 8
3. Set aside in a bowl and add the melted butter, mix.
4. Spray the 18 cm mold with release spray, base and walls.
5. We are throwing the cookies and also covering the walls. We take to the fridge, while we continue with the recipe

FILLING

1. All ingredients should be at room temperature.
2. Butterfly in blades, we throw the cheese, we soften it,
3. 1 minutes / speed 3
4. then we add the sugar and cornstarch, which we will have previously mixed, so as not to notice lumps of cornstarch
5. 10 seconds / speed 3
6. now the hazelnut cream
7. 10 seconds / speed 3
8. now, for the vowel, and without stopping to beat at the same speed, we incorporate the eggs one by one, until the first one is added, we do not add the next one.
9. Finally the cream
10. 10 seconds / speed 3
11. Take the mold out of the fridge and pour the dough.
12. Preheated oven at 160°, heat up and down
13. We bake about 55 minutes
14. then we turn off and leave inside 30 min.
15. When the time is up, we remove it and let it cool to room temperature, then we put it in the fridge for about 4/6 hours so that it solidifies.

DECK

1. Crumble the chocolate and pour the cream over it, melt in the microwave, stir. Pour into a jug and let the temperature drop a bit. Remove the cake from the fridge and pour the chocolate
2. We take back to the fridge for 1 hour to solidify the chocolate.
3. Then, we unmold, plate and finish decorating to taste.
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION