Ingredients
Base
- 1 package butter shortbread biscuits
- 125 g walnuts
- 1 tsp cinnamon
- 125 g Butter
Cheesecake
- 500 g Philly Cream Cheese
- 2 packages sour cream, 2 x 375ml containers
- 3 eggs
- 2 tsp vanilla
- 250 g sugar
Topping
- Strawberries (1 punnet), halved
- 125 g macadamia nuts, chopped and toasted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven at 180 degrees C
Pulse biscuits in the TM bowl for 10 secs/speed6
add walnuts and pulse for a further 5 secs/speed 6
add softened butter and mix for 30 secs/speed 5. Mix should be smooth and moist. If not, pulse for a few more seconds.
grease a springform pan and line base with baking paper cut to fit. Press base mix into bottom of the pan and pat down with fingers. Place in the fridge for a few minutes to set.
Place creamed cheese, sugar and sour cream in TM bowl and mix on Speed 5. While running, add vanilla and eggs one at a time. Mix 1 min/speed 3.
pour cheese mix into the springform pan and bake for 40 - 50 mins. Cake will rise and brown slightly on top. Allow cake to cool completely in the pan to avoid cracking.
Carefully remove cake from pan and transfer to platter. Top with macadamias and strawberries.
Base
Cheesecake
Topping
Tip
Try fresh whipped cream, blueberries, bananas or your favourite fruit as a topping!
Store cheesecake in the fridge, it becomes more 'cakey' over a few days.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Cooked for 1.5 hours and still not set in the middle
Thanks for the recipe - it was a real hit! I will reduce the butter slightly next time.
Lovely light cheesecake. Used 100 gm butter, 350 Gm sour cream. Covered with foil toward end of cooking as mine needed a little longer. Delicious
Delicious we love this recipe - I only used one tub of sour cream
Lovely cheesecake, everyone commented on the cinnamon base.
Amazing hit at my last dinner party, served with berry coulis. Everyone wanted to take some home with them, Thank you
This makes the best cheesecake every single time - thank you so much for the easy recipe!
Sour cream should be in ml not g
I use 2 x 375 ml containers of sour cream.
I would love to try this but like the first comment is the 750g of sour cream the right amount, it seems to be a large amount.
It would be a shame to waste it if not.