1982 Philly Cookbook 'Bistro Cheesecake'

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1982 Philly Cookbook 'Bistro Cheesecake'

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Ingredients

8 portion(s)

Base

300 grams sweet biscuits, Eg Arnott's rice cookies
125g grams Butter

Filling

750 grams Philidelphia cream cheese, 2 x 375g packages
250 grams caster sugar
1 teaspoon vanillla extract
2 --- eggs
1 tablespoon lemon juice

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6

35min

Preparation 15min

Baking/Cooking
7

medium

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 Snack Baking Birthday Everyday Gift Holiday Party Cake Dessert Gluten free Quick

Recipe's preparation

Easy prep baked cheesecake

1. Grease a line spring form tin and preheat oven to 160 degrees.

2. If cold straight from fridge, cut butter into cubes using a butter knife. Place butter into TM bowl. Melt butter 2-3 minutes / 80 degrees / speed 2.

3. Add biscuit to TM bowl with butter. Ensure MC is on. Grind and combine with butter - speed 7 / 5 seconds.

3. Press biscuit mix into pre-prepared tin. Place in fridge while completing remaining steps. Rinse TM bowl in hot water and brush out with cleaning brush (its ok if it still feels a little greasy from the butter - a full wash isn't required).

4. Place cream cheese into TM bowl. If cold straight from the fridge, chop speed 8 / 5 seconds. Place sugar, vanilla extract, lemon juice and eggs into TM bowl with cream cheese. Mix speed 4 / 20 seconds or until combined, scraping down sides of bowl as required. Repeat if required but do not mix longer than necessary.

5. Scrape mixture over base in spring form pan. Bake in preheated oven for 45 minutes. Allow to cool in oven to avoid cheesecake cracking. Place in fridge for 2 hours before cutting.

Top with fruit of your choice. Service with freshly whipped cream or ice cream.

Accessories you need

Spatula TM5/TM6
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Tip

Make this strictly gluten free by using Eskal brand vanilla tea biscuits for the base.

Make this "pretty close to" gluten free by using Arnott's Rice Cookies (these do not have any gluten containing ingredients but are manufactured in the same factory as Arnott's other wheat containing biscuits).

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.