Thermomix Cheesecake

Print Recipe

No ratings yet

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Servings:

Calories: 395kcal

Author: Marianne Rogerson

Equipment

Springform Cake Tin
baking paper
Zester or grater

Ingredients

For the base

125 g butter
30 g golden syrup
250 g digestives or other plain biscuits (see notes)

For the filling

200 g sugar
750 g cream cheese
250 g sour cream
40 g plain flour
zest of 1 lemon
1 teaspoon vanilla extract
4 eggs

For the strawberry sauce

250 g strawberries
30 g water
30 g sugar
½ teaspoon vanilla extract
1 teaspoon cornflour (corn starch)
1 tablespoon water

Instructions

Preparation

Line and grease a springform cake tin.
Zest the lemon and set aside.
Pre-heat the oven to 140 degrees Celsius (fan forced)

To make the base

Add the butter and golden syrup to the Thermomix bowl. Melt for 2 minutes / 60 degrees / speed 2. Scrape down the bowl and repeat for 1 minute / 60 degrees / speed 2.
Add the biscuits to the bowl. Mix for 10 seconds / speed 5.
Tip the biscuits into your prepared cake tin. Use a spoon to press the biscuits evenly 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.
Chill the base in the fridge while you prepare the filling.
Clean and dry the bowl.

To make the filling

Add the sugar to the Thermomix bowl. Mill for 10 seconds / speed 9.
Add the cream cheese and sour cream to the bowl. Mix for 30 seconds / speed 4.
Scrape down the bowl, then repeat 30 seconds / speed 4.
Insert the butterfly to the bowl.
Add the flour, lemon zest and vanilla extract to the bowl.
Set the timer to 1.5 minutes / speed 4. 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.
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.
Scrape down the bowl. Mix again for 30 seconds / speed 3.
Pour the mixture into the base.

To Bake the Cheesecake

Bake the cheesecake for 1 hour 15 minutes. Try not to open the door while it is cooking.
It should be starting to turn a light brown and have a slight wobble once it is done.
Open the door to the oven and keep it ajar by around 6 inches and leave the cheesecake in the oven to cool.
Once cooled, you can transfer to the fridge to store until ready to serve.

To make the Strawberry Sauce

Add the strawberries to the Thermomix bowl. Chop for 3 seconds / speed 5.
Add the water, sugar and vanilla extract. Cook for 10 minutes / 80 degrees / speed 2 with the measuring cup off and the simmering basket on top of the lid.
Insert the measuring cup. Blend for 30 seconds / speed 9.
Mix the cornflour and tablespoon of water together and then add to the bowl. Cook for 1 minute / 50 degrees / speed 2.
Pour into a serving jug and leave to cool. Store in the fridge until ready to serve.

Notes

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).

Nutrition