Ingredients
Lemon Cheesecake Bars
- 170 gram plain sweet biscuits
- 50 g sugar
- 113 g Butter
Filling
- 680 gram cream cheese, room temperature
- 200 gram sugar
- 227 gram sour cream
- 1 level teaspoons natural vanilla extract
- 3 eggs
- 1 level teaspoons freshly squeezed lemon juice, or zest
Lemon Curd
- 3 lemon zest, grated
- 175 g freshly squeezed lemon juice
- 250 g sugar
- 5 eggs
- 1 pinches salt
- 170 g Butter
Optional Whipped Cream
- 250 g thickened cream, chilled
- 25 g sugar
- ½ level tsp Vanilla Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Step 1 — Make the Crust (TM7)
1. Add biscuits to bowl → 5 sec / Speed 8.
2. Add sugar → 2 sec / Speed 6.
3. Add melted butter → 5 sec / Speed 5 until combined.
4. Tip mixture into a lined 33 × 23 cm (13 × 9 in) baking tray and press firmly.
5. Set aside. - Step 2 — Cheesecake Filling (TM7)
Tip: Ensure cream cheese is soft for best texture.
1. Add cream cheese & sugar → 20 sec / Speed 5.
2. Scrape down sides → 10 sec / Speed 6 until smooth.
3. Add sour cream, vanilla & lemon extract → 15 sec / Speed 5.
4. Add eggs, one at a time, mixing 5 sec / Speed 3 after each (don’t overmix).
5. Pour filling over the prepared crust.
6. Bake at 180°C (or 160°C fan) for 45–50 min, centre slightly wobbly.
7. Cool completely, then refrigerate 3–4 hours or overnight.
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Step 3 — Lemon Curd (TM7)
1. Add lemon zest → 5 sec / Speed 10. Scrape down.
2. Add lemon juice, sugar, eggs, salt & butter.
3. Cook → 15 min / 80°C / Speed 3.
4. Blend for extra smoothness → 20 sec / Speed 7.
5. Pour through a fine sieve if you want ultra-silky curd.
6. Refrigerate until thick (3 hours or overnight).
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Step 4 — Whipped Cream (TM7) (optional)
1. Insert butterfly whisk.
2. Add cream, sugar, vanilla.
3. Whip → Speed 3.5 until soft peaks form (watch through lid, usually 30–90 sec).
4. Don’t overwhip—stop as soon as peaks hold.
Thermomix Model
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Recipe is created forTM 7
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Recipe is created forTM 6
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. -
Recipe is created forTM 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!
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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.
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