You will need:
-
250g scotch finger biscuits
-
100g butter
-
250g cream cheese
-
180g Caramilk chocolate
-
300ml sour cream
For The Topping
-
180g Caramilk chocolate
-
1 tbsp coconut oil
Let's make it:
Step 1:
Line a 23cm springform cake tin with baking paper. Place scotch finger biscuits into the bowl of a food processor and crush until fine. Meanwhile, place the butter into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attached and press MELT. Add the HeatSplash™ guard, and mix on speed 2 for 2 minutes, or until melted. Turn off HeatSoft™. Add the crushed biscuits and mix on speed 2 for 1 minute, or until just combined.
Step 2:
Transfer the buttered biscuit crumbs into the cake tin. Press lightly with the back of a spoon to form the biscuit base. Place in the fridge to set until required.
Step 3:
Place the cream cheese and Caramilk chocolate into the cleaned bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer. Attach the HeatSplash™ guard. Press MELT and mix on speed 2, slowly increasing to speed 5 over 8 minutes*, or until cream cheese and chocolate have melted. Turn off HeatSoft™. Add the sour cream and mix on speed 5 for 1 minute, or until just combined.
Step 4:
Pour the cheesecake batter into the cake tin. Chill for 1.5-2 hours, or until set.
Step 5:
Just before serving, combine the remaining Caramilk chocolate and coconut oil in the clean bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer and press MELT. Attach the HeatSplash™ guard. Mix on speed 2 and gradually increase to speed 5 over 3 minutes, or until chocolate is just melted. Turn off HeatSoft™. Release cheesecake from the tin and place onto a serving platter. Pour over the melted chocolate and chill for 10-15 minutes, until chocolate has set. Serve.
Cook's Tip:
The Sunbeam Mixmaster® HeatSoft™ Planetary Mixer MELT function auto-switches off at 6 minutes to ensure it has not been forgotten. For this recipe, simply press MELT again to ensure all the chocolate is melted!