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Baked Lemon Curd Cheesecake/s


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Ingredients

8 portion(s)

Base

  • 250 grams biscuit, Nice, or Biscuit of choice
  • 120 grams unsalted butter, softened

Filling

  • 500 grams cream cheese, Softened
  • 100 grams caster sugar
  • 10 grams plain flour
  • 1 teaspoon Vanilla Paste, or Essence
  • 1 lemon zest, grated
  • 50 grams lemon juice
  • 100 grams sour cream
  • 100 grams Lemon curd, pre-made recipe on Cookidoo
  • 2 eggs, room temperature
  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Base
  1. Add softened, cubed butter to TM bowl and melt 2 mins/80deg/Sp 3
  2. Add broken biscuit pieces to butter in TM bowl crush and mix 30 secs/Sp5
  3. Divide base mixture equally between 8 individual cheesecake pan moulds (see tips for what I use), or pour two thirds onto prepared base of 20 cm springform pan, then press remaining mixture up the sides of the pan
  4. Chill in refrigerator for 30 minutes whilst preparing the filling
  5. Preheat oven to 150 degrees fan forced and place a tray of water on the bottom shelf or base of oven.
  6. Preparation for Filling
  7. Prepare zest of one lemon avoiding the pith
  8. Have ready made or shop bought lemon curd
  9. Filling
  10. Set thermomix to 20 mins/37deg/Sp3 to allow time for all filling ingredients to be added and mixed at constant temperature. (Simply stop your thermomix when all steps are complete). Remove MC and add ingredients in order slowly through the hole incorporating as you go
  11. Add blocks of softened cream cheese, caster sugar, plain flour then vanilla paste/essence - slowly to make sure it mixes thoroughly
  12. Stop and scrape down sides, then insert Butterfly whisk
  13. Restart before slowly adding remaining ingredients - Lemon rind, lemon juice, sour cream and lemon curd until mixed - do not over mix
  14. Scrape down sides, stir filling mixture then divide equally between 8 individual pan moulds, or pour into prepared springform pan.
  15. Place in preheated oven for 50 minutes (individual serves) or 60 minutes (20cm pan)
  16. Allow to cool for 1 to 2 hours in oven with door closed. Do not be tempted to open the door during cook time or cool down as the cheesecake may separate or split.
  17. Once the cheesecake/s are at room temperature, chill in refrigerator for several hours or overnight
  18. Dress with fresh cream, fresh fruit or whatever you choose.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Individual Cheesecake pans (I use 2 x USA Pan 6 Well Mini Cheesecake pans)
or use 20 cm Springform cake tin, lined or prepared for baking


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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