Baked Cheesecake

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Baked Cheesecake

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Ingredients

12 portion(s)

Biscuit base

250 packet gingernut or butternut snap biscuits, crushed
125 grams butter, melted

Cheesecake filling

4 egg whites, beaten until stiff
4 egg yolks
20 grams caster sugar
500 grams ricotta (not from a tub or cream cheese, at room temperature
300 grams sour cream, at room temperature
40 grams cornflour
2 teaspoon vanilla extract
2 teaspoon Grated lemon rind
1 tablespoon lemon juice
100 grams raisins, dusted in flour, optional

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6

1h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Supper Autumn Carnival Christmas Easter New Year’s Eve Spring Summer Valentine’s Day Winter Baking Birthday Buffet Everyday Picnic Easy Cake Dessert

Recipe's preparation

Biscuit base

mix together the crushed biscuit and melted butter and press into the base of pan using your m/c, rest in refrigerator.

Cheesecake filling

Beat egg yolks and sugar on speed 6 for 12 seconds, scrape down the bowl and repeat.

Add in the ricotta and sour cream, mix on speed 4 until well blended, check at 30 seconds, when smooth add in the cornflour, vanilla, grated lemon rind and lemon juice, mix on speed 6 for 12 seconds, scrape down the bowl, continue to mix on speed 4 until smooth.

Place a large spoonful of the filling mixture into the beaten egg whites, mix in, then add the remaining filling mix, use a large metal spoon to incorporate all of the mixture, the egg whites lighten the filling. Before spooning into the crumb crust, fold in the raisins (optional). Do not overfill the pan as the mixture will rise.

Place the pan onto a baking tray and place into a hot oven of 200 degrees or 180 fan forced, bake for 1 hour and then turn the oven off. Allow to cool in the oven, do not open the oven as this will cause the cheesecake to crack. When cold, place into the fridge for a minimum of 4 hours, serve with your choice of fruit, cream or ice cream.

Accessories you need

Spatula TM5/TM6
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Tip

It is best to use full fat cheese and full fat sour cream, those light in fat will not set.

Cheese and sour cream should be at room temperature.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.