Blueberry and lemon cheesecake by thermomixingintheraw. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Blueberry and lemon cheesecake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

12 slice(s)

Base

100 grams pecans
100 grams pumpkin seeds
100 grams sultanas (or raisins)
1 pinch Celtic or Himalayan salt

Filling

300 grams soaked cashews (soak for at least one hour)
100 grams raw honey or coconut nectar
2 lemons (juice and zest - about 50g)
80 grams Melted Coconut Oil
40 grams melted coconut oil (extra)
1 teaspoon poppy seeds
5 drops lemon essential oil - food grade (optional)
100 grams blueberries

Topping

extra blueberries
extra poppy seeds

Add to shopping list

6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Birthday Party Easy Natural Quick Cake Christmas Summer Dessert Egg free Gluten free Lactose free Non-dairy Vegetarian Freezing

Recipe's preparation

Base

Place pecans, pumpkin seeds and sultanas into TM bowl.

Blend for 1 min on speed 6.5. Dough should be sticky, otherwise blend for a few more secs.

Line base of a 7 inch round spring form cake tin with non stick baking paper.

Empty dough into cake tin and press down evenly to make a firm base.

Place cake tin with prepared base in freezer while making cheesecake filling.

Filling

Drain and rinse cashews

Place cashews, honey, lemon juice and zest, 80g melted coconut oil into clean TM bowl and blend for 1 min on speed 7.

Take half of mixture out and place in a separate bowl.

Add poppy seeds and lemon essential oil to mixture in separate bowl and mix them in.

Top the base evenly with this cashew, lemon and poppy seed mixture.

Filling blueberry layer

Add extra melted coconut oil (40g) and blueberries to remaining mixture in TM bowl and blend for 10 sec on speed 5.

Top the lemon and poppy seed layer with this blueberry layer.

Place in freezer for at least 30 mins to firm up.

Topping

Sprinkle some more poppy seeds on top of cake and add some fresh blueberries.

Accessories you need

Spatula TM5/TM6
buy now

Tip

If you only have frozen blueberries, defrost them before adding to the filling.

I used Doterra Lemon Essential Oil, which is food grade quality.

I would like to credit the recipe to Tales of a Kitchen, which is where I got the basics and general method for this recipe. I then converted it to TM method.

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.