Hi ladies,

thought I'd post the pic of the cheesecake in here (Hope it works).  Was really lovely - although pretty rich.... and still quite complicated with loads of steps.. which with a 4yo helper was a lot!
here's the pic

Thanks for all the help - was a winner on the day!

Hi,

I'm Fiona and I'm from country vic. I've had my thermie for 2 months now and I love it - although I think I def under use it! I have two littlies, 4yo son (really picky eater with textural issues) and a 2yo daughter (eats anything, including playdoh and sand!) so my thermie has made a LOT of pizza dough for pizza and vegemite scrolls. 

Have been using recipes off here - I am only now coming to grips with how quick it is to make cakes and slices in it - something I don't do often as usually have too much cake for us but with the thermie can half a recipe and whip it up quickly so we can have a piece and its gone!

just need to get the varoma up and running!

Hi ladies,

have a Christmas in july and thought I would whip up a cheesecake in my tm... except I found this one that's Christmas as well! but as im new to the tm its a little too complicated for me to convert - was wondering if someone would help.

its the chocolate pudding cheesecake from the Cadbury site

what you need

1 cup mixed dried fruit, chopped
 1 cup stout
 1 tablespoon golden syrup

1 cup chocolate biscuit crumbs
 ¼ cup ground toasted almonds
 1 teaspoon cinnamon
 80g butter, melted

500g PHILADELPHIA Block Cream Cheese, softened
 2/3 cup caster sugar
 3 teaspoons gelatine dissolved in 1/4 cup boiling water
 100g CADBURY Milk Chocolate Melts, melted and cooled slightly
 1 teaspoon cinnamon, extra
 100g CADBURY White Chocolate Melts, melted and cooled slightly
 1 cup thickened cream, softly whipped

50g CADBURY Dark Chocolate Melts, extra, melted for decoration, optional
 Chopped red glace cherries, for decoration, optional

 

make it
1. PLACE the fruit, stout and golden syrup in a bowl, stir and refrigerate, covered, overnight. Drain and discard liquid.
2. COMBINE biscuit crumbs, almonds, cinnamon and butter and press into the base of a greased and base lined 20cm spring form pan; chill.
3. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine mixture then divide into 2 bowls. Stir the milk chocolate, extra cinnamon and fruit into 1 bowl and the white chocolate into another. Fold half of the cream into each bowl.
4. POUR the fruit mixture into the prepared base and smooth over with a spatula. Pour over the white chocolate mixture and smooth over. Refrigerate for 3 hours or until set.
5. PIPE the extra melted chocolate in the shape of holly leaves onto baking paper and allow to set, then place onto the cheesecake with the cherries to resemble holly leaves and berries. Slice and serve.
 

Thanks!