Baked Lemon Cheesecake (gluten free, lactose free) by Vlemaire. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Baked Lemon Cheesecake (gluten free, lactose free)

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Ingredients

12 portion(s)

Biscuit Base

265 grams Sweet gluten free biscuits, E.g., Coles or Woolies Arrowroot or Scotch finger
105 grams butter or butter substitute

Filling

60 grams lemon juice
120 grams butter or butter substitute
120 grams caster sugar
3 eggs
500 grams Lactose free Cream Cheese, E.g., 2 x 250g packets Philadelphia Lactose Free cream cheese

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6

1h 10min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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
Dessert

Recipe's preparation

Biscuit Base

1. Place biscuits in

, crumb 5 seconds / speed 7. Repeat until no large chucks present - use Turbo mode to get out last large chunks. Empty crumbs into a large bowl. Wash and clean

2. Put microwave jug on

lid and measure butter. Melt butter in microwave for 1 minute on medium setting.

3. Grease and line a 22 inch springforn pan with baking paper.

4. Thoroughly mix melted butter into biscuit crumb and line base and sides with biscuit mix.

Filling

1. Thoroughly clean

bowl and lid. Insert butterfly whisk into the bowl.

2. Add caster sugar, butter, lemon juice and eggs into

and cook 12 minutes, 80 °C at speed 3. Remove butterfly whisk from

3. Cut cream cheese into 8 cubes per packet and add to

. Blend mixture for 10 seconds at speed 3 then smooth mixture for 15 seconds at speed 7.

4. Poor filling into springform pan lined with biscuit crumb base and smooth on top.

5. Bake cheesecake in oven at 100°C for 30 minutes. Turn off oven and allow cheesecake to cool in oven.

6. Store in refridgerator to set overnight. Serve with berry coulis drizzle or fruit ice cream made with lactose free cream.

Accessories you need

Butterfly
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Tip

Make the day before for it to set overnight.

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.