Here's a nice recipe, minimally converted from a Tim Tam Cheesecake recipe to use Violet Crumble instead and to add some thermomix directions. It was a big hit with children and wife. Mum too, but she made me put more Violet Crumble in it the second time I made it (quantity below is this higher amount).
I love the way the honecomb "melts" if you leave this in the fridge for a while. I've never really been a big cheesecake fan myself (this was made primarily for my darling Linda, and then for Mum when she requested a re-do), but I could manage to eat lots of this I think.
Please excuse the copy-and-paste image. I'll update the post with a photo taken of the real thing once I get the camera emptied onto the computer.
- 250 grams plain chocolate biscuits
- 80 grams butter melted
- 375 grams cream cheese cubed and softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 cup thickened cream
- 3 teaspoons powdered gelatin dissolved in 1/4 cup boiling water
- 200 grams white chocolate melted and cooled
- 150 grams Violet Crumble chocolate (3 regular bars)
- Place biscuits in a blender and process into fine crumbs (10 seconds in thermomix on speed 7)
- Add the butter and process to combine (5 seconds in thermomix on speed 5). Press the mixture into spring-form baking pan and refrigerate 30 minutes.
- Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
- Beat in cream.
- Melt chocolate (in microwave, give 1 minute at 50% power, repeat until soft). Beat into mixture.
- Dissolve gelatin in boiling water and beat into mixture.
- Chop the Violet Crumble and stir into the cream cheese mixture then pour over the biscuit base.
- Cover and refrigerate until set.