Serves 8-12, depending on how generous your slices are.
BUTTERSCOTCH - this will make enough for 3-4 jars
150 gram raw sugar
100 gram brown sugar
20 gram water
150 gram cream
100 gram butter
1 teaspoon salt
1 teaspoon vanilla paste
Put all ingredients in the the TM bowl and cook for 20 minutes at Varoma temperature, speed 2. Leave to cool completely. Lick TM bowl clean.
150 grams combination of almonds and macadamias
Put all ingredients into the Thermomix and grind on speed 9 for 20 seconds. Tip mixture into a 20 cm springform cake tin, press down and put in freezer. Clean bowl.
500 gram cream cheese (2 blocks or tubs)
1 can condensed milk 400 grams
2 teaspoon gelatine powder
1/2 MC of boiling water
Put gelatine into 1/2 MC of boiling water, stir to dissolve and leave to cool.
Put cream cheese and condensed milk into bowl and mix 15 seconds, speed 6
Add gelatine, mix 4 seconds at speed 4.
Pour 1/3 of the mixture onto base and dollop the butterscotch on top of the mixture, swirl it around evenly. Don't put a whole layer of sauce on, otherwise the mixture will split when you cut it. Repeat twice. Add a few more spoonfuls of butterscotch on the top.
Leave cheesecake in the fridge to set, preferably overnight. Mine only had a few hours so it was pretty wobbly