INGREDIENTS
Chocolate biscuits
125 g butter, at room temperature
110 g (½ cup) caster sugar
½ tsp vanilla extract or paste
1 egg
150 g (1 cup) plain flour
50 g (½ cup) Dutch-processed cocoa
¼ tsp baking powder
½ tsp salt flakes
Dutch-processed cocoa, extra,
for rolling
Cheesecakes
200 g chocolate biscuits, crushed
(use recipe below or use store-bought)
50 g butter, melted
375 g cream cheese, at room
temperature
1 tsp vanilla extract or paste
100 g (⅓ cup) mascarpone
or sour cream
150 g (¾ cup) caster sugar
2 eggs
50 g raspberries
Raspberry coulis
75 g raspberries
1 tbsp caster sugar, extra
To serve
Fresh raspberries
Miele Accessories
METHOD
Chocolate biscuits
- Place the butter, sugar and vanilla into the bowl of a freestanding mixer with a paddle attachment. Mix the ingredients using medium speed until light and fluffy, add the egg and mix until incorporated.
- Add the remaining ingredients and mix on a low speed until just combined.
- Place into a container with a lid or cover with cling film and refrigerate for 1 hour.
- Place the dough onto a bench; if needed, dust with a little cocoa to stop it from sticking. Using a rolling pin, roll the dough to 5 mm thick and cut into 5 cm rounds using a pastry cutter.
- Evenly space the biscuits on a baking tray and place into the oven on Fan Plus at 160°C with the Crisp function activated. Bake for 20 minutes, or until the biscuits are crisp.
- Crush the biscuits for the cheesecake. Any remaining biscuits can be stored in an airtight container.
Cheesecakes
- Combine the crushed biscuits and the melted butter in a small bowl. Divide the mixture evenly between 8 heatproof glasses and press lightly into the base.
- Place the cream cheese, vanilla, mascarpone and sugar into the bowl of a freestanding mixer with a paddle attachment. Combine the ingredients on a low speed, add the eggs, one at a time and gently mix until almost smooth.
- Spoon the cream cheese mixture onto the glasses; press the raspberries into the mixture and cover with cling film or foil. Place the glasses into a perforated steam container.
- Place the container into the steam oven and Steam at 100°C for 20 minutes, or until set.
- Cool the cheesecakes in the fridge until firm.
Raspberry coulis
- Place the raspberries with the caster sugar into a small heatproof bowl. Place into the steam oven and Steam at 100°C for 1 minute or until soft. Crush and push through a strainer to remove the seeds.
To serve
- Serve the cheesecakes with raspberry coulis and fresh raspberries.
Hints and tips
- You can make your own mascarpone using the recipe on the Miele Experience website.
- Any berries can be used for this dish, but raspberries are particularly delicious with the chocolate biscuits.
- Dutch-processed cocoa makes your mix darker with a deeper chocolate flavour. Most cocoa products in Australia and New Zealand are Dutch-processed.
- To conserve energy it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times.
- This can also be made as a slice in a 20 cm cake tin. Steam the cheesecake at 90°C for 45 minutes.
APPLIANCE / FUNCTION
Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances
