- 120g Butter
- 120g flour
- 150g brown sugar
- 90g Coconut
- 100g sugar
- 250g cream cheese
- 100g sour cream
- 2 eggs
- 1 tsp lemon juice
- 1/2 cup raspberries
- 1/2 cup White Choc Chips
1h 45minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please 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!
Preheat oven to 180 degrees, line a slice tray with non stick baking paper.
Melt butter 90 second, 60 deg, speed 1. Add other base ingredients and combine 30 sec speed 3, transfer mixture to tray and press mixture flat using back of spoon. Bake for 10 mins or until lightly golden around edges. Allow to cool
Bring cream cheese to room temperature. Preheat oven to 160 degrees.
To begin, add sugar to bowl and blitz for 10 seconds speed 9. Add all remaining ingredients (except the raspberries and white choc chips keep those aside) and mix for 15 seconds speed 4. If using a firm block of cream cheese, scrape down bowl and repeat mixing 15 seconds speed 4. Add raspberries and white choc chips and manually stir through by hand with spatula. Pour over base and bake for 35 mins or until set. Allow to cool then transfer to refrigerated. Once chilled cut into pieces and serve
Accessories you need
I have successfully used spreadable cream cheese
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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