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Baked Lemon Cheesecake


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Ingredients

12 portion(s)

Biscuit base

  • 250 grams plain sweet biscuits
  • 125 grams unsalted butter, softened

Filling

  • 750 grams cream cheese, at room temperature
  • 230 grams raw sugar
  • 5 grams lemon rind
  • 300 grams sour cream
  • 4 eggs
  • 50 grams lemon juice
  • 2 tablespoons plain flour, (optional)
  • 6
    1h 35min
    Preparation 35min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      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.
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Recipe's preparation

    Biscuit base
  1. Place biscuits into bowl and blitz for 5 secs, Speed 10

  2. Add softened butter 10 secs , Speed 5.  Scrape down sides and repeat.

  3. For easy removal, invert base of a lightly greased 24cm (base measures 22cm) springform pan and line with baking paper.

  4. Press prepared biscuit mixture into base and up the sides of pan using a straight sided glass.  Refrigerate for 30 minutes.

    Preheat oven to 160 degrees (moderatel slow).

    Wash and dry bowl.

  5. Filling
  6. Peel lemon rind (rind only not white) into clean bowl and add sugar.  Mill 20 secs Speed 10.

  7. Chop each cream cheese block into roughly 10 pieces and add to bowl with sugar and lemon. 

  8. Mix 10 Secs Speed 6, scrape down sides, repeat 4 times

  9. 50 secs Speed 4 while adding the eggs through lid

  10. Add sour cream and juice 20 secs Speed 5.  Mixture should be just combined - Do not over beat

  11. Add filling to base and bake for 50 minutes or until just set.  

    Filling should be firm to touch with a slight wobble in the middle. Cool in oven with door ajar for one hour. Cover and refrigerate overnight

  12. Remove from fridge an hour before serving. Decorate with whipped cream and toasted flaked almonds

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

I left the flour out and it worked perfectly.  

I normally make a cheescake and freeze half so we don't waste any.

 


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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