Variation Baked Ricotta Cheese Cake by WickmanDT. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Variation Baked Ricotta Cheese Cake

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Ingredients

14 slice(s)

Base Ingredients

125 g Butter
250 g Granita biscuit

Filling Ingredients

4 Egg Whites.
2 tbsp cold water
Pinch salt
Zest 1 lemon
1000 grams Ricotta Cheese Fresh
150 grams Sugar.
1 tbsp Vanilla Paste/Extract
4 egg yolks
250 grams thickened cream
60 grams plain flour or cornflour
2 tbsp lemoncello, (Option)

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6

1h 45min

Preparation 45min

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

Recipe's preparation

Base and Filling

Base

1. Place biscuits in bowl and turbo 2-4 seconds.
2. Add butter turbo 1 seccond.
3. Mix and melt butter and biscuits 3-5 minutes/ 80 degrees/ speed

.
4. press mixture into tin and refrigerate.

FILLING

5. Insertbutterfly whisk. Place egg whites, cold water and pinch of salt into mixing bowl. Whip for approx.3-5 min/speed 4 or until egg whites are stiff, while whipping add 1 tbsp sugar set egg whites aside in another bowl. Rinse and dry TM bowl or (use second TM bowl).

6. Place lemon zest into mixing bowl and grate 10 sec/speeds 8.5.

7. Insert butterfly whisk. Add drained ricotta cheese, sugar, vanilla sugar, egg yolks, cream and flour whisk together for approx 40 sec/speed 3.5 or until light and fluffy.

8. Pour mixture gently into egg whites and fold in with whisk or TM spatula retaining as much air as possible.

9. Pour cheese filling into prepared tin and bake at 180c on the middle shelf of your oven for 60-65 minutes or until golden brown.

10. Once cooked loosen the rim of your baking tin after removing from oven and allow to cool down completely before removing from tin.

Once cooled served with icing sugar & fresh berries. Or whipped cream & flake chocolate.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

*Make your own almond meal.*Add cocoa powder to filling ingredients to make it a chocolate cheese cake.*Cover the top of the cake with TM Nutella or a berry compot

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.