This recipe is converted from the Women's Weekly "Wicked Sweet Indulgences" pg49. The recipe has a few components which could all be done in TMX but we still used stovetop to reduce waiting time for TMX bowl. We found this very rich! Definitely for those with a sweet tooth, but even then small slices might be best.
Ingredients:
250g plain chocolate ripple biscuits
150g butter, melted
2tbsp brown sugar
20g butter, extra
300ml thickened cream
50g milk chocolate
3tsp gelatine
1/4 cup (60ml) water
500g cream cheese, softened
1/2 cup caster sugar
3x60g Mars bars, sliced thinly
Method:
1. Make caster sugar if needed (raw sugar in TMX bowl, 3 seconds, speed 9) and set aside.
2. Place chocolate in TMX bowl. Grate on speed 8 for approx 10 seconds or until sound changes (we use sound a lot to decide how long). Set aside.
3. Place biscuits into TMX bowl. 5 seconds, speed 6. Melt butter in microwave. Add to TMX bowl and combine speed 3, 5 seconds or until just combined. Rinse TMX bowl.
4. Line the bottom of 20cm springform pan (original recipe did not suggest this but DH is ever cautious). Spread biscuit mix in bottom of pan. Press firmly on bottom and approx 2cm thick on sides. Cover and place in fridge for at least 30 minutes to set.
5. Add cream cheese and caster sugar to TMX bowl. Combine on speed 4 until smooth, approx seconds. Set aside in medium bowl. Rinse TMX and pop in fridge to cool.
6. In small saucepan combine brown sugar, extra butter and 2tbsp of cream. Stir over low heat until sugar dissolves, to make butterscotch sauce.
7. Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water, stirring until dissolved. Cool 5 minutes.
8. In another small saucepan combine chocolate and 2tbsp cream. Stir until chocolate melts.
9. Add butterfly to cooled TMX bowl. Add cream (less 4tbsp) to bowl and beat until soft peaks form, speed 4, approx 30 seconds but watch carefully so as not to over beat.
10. Fold slightly warm gelatine and Mars bars into cream cheese mixture. Fold in cream.
11. Pour half cream cheese mixture into prepared pan. Drizzle half the butterscotch and chocolate sauces; pull skewer backwards and forwards through mixture several times to create marbled affect. Repeat process with remaining cheese mixture and sauces. cover cheesecake; refrigerate about 3 hours or until set.
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