Ingredients
Base
- 150 g Butter, chopped
- 75 g pear juice concentrate
- 40 g rolled oats
- 210 g wholemeal plain flour
Filling
- Rind of 1 Lemon
- 250 g cream cheese
- 250 g ricotta cheese
- 3 eggs, lightly beaten
- 1 tbsp cornflour
- 2 tbsp pear juice concentrate, (or other sweetener - pure maple syrup, honey, rice syrup)
- 125 g sour cream
- 6 tbsp lemon juice
Glaze (optional)
- 2 tbsp Jam, (any jam, I used apricot)
- 2 tbsp Boiling water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Melt diced butter 3 minutes / 70C / Speed 1.5.
Add pear juice concentrate, rolled oats and flour and mix 15 seconds / Speed 4 or until combined.
Press into 23cm tart or springform tin. Refrigerate until firm.
Preheat oven to 160C Fan Forced.
Grate lemon rind speed 6 / 10-20 seconds. Scrape down side of bowl and repeat as required.
Dice cream cheese into 8-10 cubes and place in bowl. Beat 30 seconds / Speed 5 or until smooth. Scrape down sides of bowl.
Add ricota cheese, eggs, pear juice (or equivalent), cornflour, sour cream and lemon juice. Mix 15 seconds / Speed 5.
Pour filling mixture over base and bake for approximately 1 hour or until set.
To make glaze, place jam and boiling water in a bowl and whisk until jam is dissolved. Pour over cheesecake (through a fine sieve if mixture contains seeds) and spread evenly.
Allow to set in refrigerator 30 minutes.
Base
Filling
Glaze
Tip
When using a springform tin, it is recommended to place on a baking tray before putting in the oven.
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.
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