Thermomix Cheesecake with Strawberry Sauce

This classic New York-style Thermomix Cheesecake is rich and creamy and will have everyone coming back for more!

Cheesecake is one of my all-time favourite desserts and so I have worked long and hard over the years on perfecting this recipe.

This is the result - a rich and creamy cheesecake with that classic New York cheesecake flavour.

The strawberry sauce has lovely fresh strawberry finish and is the perfect accompaniment to the richness of the cheesecake.

It's a great dessert for entertaining too, as you can make it ahead of time and keep it in the fridge until ready to serve. Be sure to store the cheesecake and strawberry syrup separately.

Ingredients

A full list of ingredients and quantities can be found in the recipe card at the bottom of the post.

For the base

• Butter
• Golden Syrup - this is commonly available in supermarkets in Australia and the UK. If you are in North America and struggle to find it, you can substitute with honey.
• Digestive biscuits - again, these are easy to find in Australia and the UK and are my favourite for a cheesecake base. However, they are easy to substitute. Other popular options include Marie, Arrowroot or Nice (Australia), Rich Tea (UK) or Graham Crackers (North America).

For the filling

• Sugar - any white sugar will do.
• Cream Cheese - try to get block cream cheese.
• Sour Cream
• Plain flour
• Lemon zest
• Vanilla extract
• Eggs

For the Strawberry Sauce

• Strawberries
• Water
• Caster Sugar
• Vanilla Extract
• Cornflour

How to make Cheesecake in the Thermomix

Full step-by-step instructions with exact timings can be found in the recipe card at the bottom of the post.

I'm going to break this recipe down into five easy steps:

• Step 1: Preparation
• Step 2: Make the Cheesecake Base
• Step 3: Make the Filling
• Step 4: Assemble and Bake the Cheesecake
• Step 5: Make the Strawberry Sauce

Step 1: Preparation

To get ready, you'll need to line the base of a cake tin and grease the sides. For the easiest option, use a springform tin with a removable base.

Next use a fine grater to zest the lemon and set it aside for later.

Pre-heat the oven to 140 degrees Celsius (fan forced).

Step 2: Make the Cheesecake Base

It's so quick and easy to make a cheesecake base in the Thermomix. Before using my Thermomix I would put the biscuits in a plastic bag and bash away with a rolling pin. Now I can crush those biscuits in seconds!

First, we need to melt together the butter and golden syrup for a couple of minutes. Then, add in the biscuits and give them a whizz for 10 seconds.

Next tip the crumbs into your prepared cake tin and use a spoon (I've used a measuring cup in these pictures) to press the base into the tin.

There should be enough crumbs to go all the way up the sides, or, if you prefer a thicker base, only go partway up.

Now pop the base in the fridge to chill while you make the filling.

Step 3: Make the filling

First, add the sugar and mill it until it is fine and powdery (this will help it to absorb into the cream cheese easily).

Next, add the cream cheese and sour cream and mix together.

Next, add the butterfly to the bowl. Then add the flour, vanilla extract and lemon zest.

Now, set the timer to 1.5 minutes / speed 4 and add the eggs, one at a time through the hole in the lid. Give each one a few seconds to get incorporated into the mixture before adding the next one.

Scrape down the bowl and give it a final 30 seconds mix on speed 3.

Note: If you have a TM7, you won't be able to add the eggs through the hole in the lid. In this case, you will just have to pause the machine and add each egg one at a time.

Assemble and Bake the Cheesecake

Now the filling is ready and can be poured directly into the base.

And it goes in the oven for around 1 hour and 15 minutes. Try not to open the door while it is cooking.

It should be just starting to go a light brown on top and should have a slight wobble.

Once it is cooked, open the door to the oven and keep it ajar by around 6 inches and leave the cheesecake in the oven to cool.

Store it in the fridge until ready to serve.

Step 5: Make the Strawberry Sauce

To make the strawberry sauce, we start by chopping the strawberries.

Then add the water, sugar and vanilla extract and cook for 10 minutes.

Next, we blend it to make it nice and smooth.

And finally, mix the cornflour with a tablespoon of water and add that to bowl, then cook for a further minute.

Now we just need to transfer it to a serving jug and leave it to cool. It will thicken as it cools but will still be easy to pour over the cheesecake.

And serve!

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