Ingredients
8 piece(s)
- 250 g granita biscuits
- 125 g Butter
- 500 g cream cheese
- 130 g caster sugar
- 200 g sour cream
- 3 eggs
- 1 vanilla pod seeds, or
- 1 teaspoon vanilla paste or essence
Recipe's preparation
Grease a 22cm springform tin, and preheat oven to 150 degrees (fan forced) / 170 degrees (non fan forced)
Add butter to Tmx and melt 100 degrees, 2 minutes, speed 1.
Add biscuits and process into fine crumbs, speed 5, 10 seconds.
Press biscuit/butter mix into tin and extend about 4cm up the sides. I find using the MC to press the base down and into the corners of the tin works well. I can never get the edges looking entirely perfect, regardless of how long I spend on them. I figure nobody really cares how perfect a cheesecake looks if they are too busy thinking about how great it tastes.
Put the base into the fridge to set while you prepare the filling
Clean and dry the Tmx bowl and add all the filling ingrediants (cream cheese, sugar, sour cream, vanilla and eggs). Mix speed 5, 30 seconds.
Take the lid off, scrape the sides down and remix for a further 5 seconds at speed 5.
Put the mix into the cooled base and bake in the oven for 50 minutes until firm with only a slight wobble in the middle. Once cooked turn the oven off and set the door ajar to let the cheesecake cool inside for up to 2 hours (or as long as you have).
Let it sit in the fridge overnight before serving
The Base
The Filling
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
I like to serve this with berry coulis (recipe is in the everday cookbook).
Using vanilla pods or paste gives this a really beautiful flavour. And I love the look of the little black specks through the cake when you serve.
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
Add a commentMy friends thought that I was a masterchef with...
My friends thought that I was a masterchef with this delicious winner! I used chocolate ripple biscuits for the base. Thanks so much for making me look good!!
This has become my regular recipe for cheesecake,...
This has become my regular recipe for cheesecake, easy to make and delicious. Sour cream can be replaced with yogurt if wanted.
Great recipe, I've made this twice in 48 hrs!...
Great recipe, I've made this twice in 48 hrs!
so easy to follow. Perfect with raspberry or strawberry couli. 10/10 would make again!
This was the easiest cheesecake ive ever made and...
This was the easiest cheesecake ive ever made and a real crowd pleaser
Delicious - everyone loved it - and easy for a...
Delicious - everyone loved it - and easy for a cheesecake novice like me
This was really really good....
This was really really good.
I did cook it for an extra 15 mins.
My whole family loved this cheescake! Its...
My whole family loved this cheescake! Its definately one i would cook again.
I used Arrowroot biscuits for the base adding in an extra knob of butter and 2T Honey for a little added flavour.
I feel the sour cream dilutes the...
I feel the sour cream dilutes the "cheesecakeiness" of this one too much to my taste.
Delicous!We servedwith raspberry coulis and double...
Delicous!We servedwith raspberry coulis and double cream. A winner in my house.
This is the lightest, tastiest baked cheesecake!...
This is the lightest, tastiest baked cheesecake! Will definitely be making this again and again
This is my go to cheesecake recipe now. I always...
This is my go to cheesecake recipe now. I always need to bake it for 60 minutes but otherwise the recipe is perfect. I use the berry coulis or some homemade Passionfruit syrup. Everyone I’ve served this to have loved this cheesecake!
MullersX5:...
MullersX5:
scotch fingers...yummy..great idea
i'm using golden gaytime crumbs tomorrow
Would this be suitable to freeze by any chance
Would this be suitable to freeze by any chance
Made this for Fathers Day. Creamy and beautiful....
Made this for Fathers Day. Creamy and beautiful. Used arrowroot biscuits so had to add 20g more butter. Still a little crumbly. Had to cook for 60 mins.
So easy and lovely, not to mention fluffy and...
So easy and lovely, not to mention fluffy and light.... I add a dash of cinnamon to the mix to give it a little extra hint of yum.
This will be my go to baked cheesecake recipe from now on
Quick, easy, made in 23cm springform and finished...
Quick, easy, made in 23cm springform and finished between 6 people. Really, really good. This recipe is a keeper.
The quickest and yummiest cheesecake I've ever...
The quickest and yummiest cheesecake I've ever made! I made this for my mums birthday last night and just refrigerated over night and everyone LOVED IT. paired it up with a raspberry & strawberry couli and served with some fresh berries.
Absolutely delicious, so easy and I'll be making...
Absolutely delicious, so easy and I'll be making this many more times. Thanks for the great recipe
Wow I have made a lot of cheesecakes hubbys...
Wow. I have made a lot of cheesecakes.. (hubby's favourite) but this is the absolute BEST recipe I have come across so far. Delish. I made fruit coulis from the BCB which was a delish addition!
Love it, Thankyou!
Love it, Thankyou!
Nice and simple. Tastes good.
Nice and simple. Tastes good.
Super simple and very delicious! Served with a...
Super simple and very delicious! Served with a strawberry coulis but also lovely without.
Voted the best cheesecake I've made. Everyone...
Voted the best cheesecake I've made. Everyone loved it. Delicious and smooth. I did 45 mins with a tray of water on the bottom of the oven. No cracks!
Easy. Light. Fluffy. Winner
Easy. Light. Fluffy. Winner with the family
Yum! I took this cheesecake
Yum! I took this cheesecake to a father's day BBQ and it was devoured. i used low fat cream cheese and sour cream. i also didn't have time to leave it in the fridge overnight. It was refrigerated for 3-4 hours and still tasted fine. i served it with strawberries that had been macerated in balsamic vinegar and it was a very tasty combination. Thanks for a great recipe.
Rachel
Was so delicious and sooooooo
Was so delicious and sooooooo easy to make. Served plain and with raspberry coulis for some guests.
So easy to make. I used Marie
So easy to make. I used Marie Biscuits. Cannot wait to try it!!
Total success! Everyone loved
Total success! Everyone loved it, so light, so easy and sooooooo tasty. My go to cheesecake from this moment on. Thank you
So awesome and easy. Just
So awesome and easy. Just made it with low fat cream cheese and low fat sour cream and came out really creamy. Couldn't Really tell the difference from the full cream version I made last week..
Yummo. Easy to make.
Yummo. Easy to make.
Didnt have quite enough sour
Didnt have quite enough sour cream so used some Quark - turned out beautifully. Served with fresh raspberry coulis and was so popular will make again
This is a new family
This is a new family favourite
Thanks for the recipe
This recipe is fantastic,
This recipe is fantastic, loved it & will definitely make again
pure simplicity and ultimate
pure simplicity and ultimate deliciousness
I havnt got granita biscuits
I havnt got granita biscuits what else could I use? Thank you
I've made this twice now,
I've made this twice now, both times it was perfect Not even a crack!
Made a delicious cake so
Made a delicious cake so simple! Great recipe, easy to follow instructions thanks for sharing!
I made this to take to a
I made this to take to a dinner party. It was hit.
AMAZING & easy to adapt to be
"No counter-clockwise operation"
AMAZING & easy to adapt to be gluten free. My kids just love it
Very popular at gatherings.
Very popular at gatherings. Have made this several times, including as a slab rather than in springform tin.
Following the recipe to a T, this dish works exactly as expected.
Very delicious, smooth and
Very delicious, smooth and creamy
I used scotch fingers for base and would add more butter next time but the crumbs were still very delicious!
I used McVitie's Digestive
I used McVitie's Digestive instead of Granita's which I think are better and used Unsalted Butter, as the biscuits would have enough salt in them. Overall a great tasting and easy to make dessert.
Perfect rendition of an
Perfect rendition of an classic New York cheesecake converted for TM. Loved it