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Baked passionfruit & ricotta cheesecake


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Ingredients

12 slice(s)

Base

  • 60 grams almond meal
  • 220 grams biscuit of choice, (I love butternut biscuit)
  • 125 grams Butter, cut into 2cm piece

Passionfruit syrup

  • 125 grams sugar
  • 4-5 passionfruit pulp, (about 110g)
  • 110 grams water
  • 1 Juice of lime

Cheesecake filling

  • 4 eggs
  • 110 gram sugar
  • 300 grams cream cheese, at room temp
  • 500 grams ricotta cheese
  • 1 lime juice
  • 1 lime zest
  • 55 grams plain flour
  • 6
    1h 0min
    Preparation 15min
    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

    Cheesecake base
  1. Line 20cm spring form cake tin with baking paper, base and sides.

    Add biscuits to mixing bowl, lid and MC on 10sec/sp5.
    Add almond meal and butter lid and MC on 8min/100c/sp1.
    Press the mixture firmly into the base of your cake tin and into the freezer for 15 mins.

    In the meantime continue with the recipe.

    Wash and dry mixing bowl.
  2. Passionfruit syrup
  3. Add sugar, water and passionfruit, lid on with simmering basket instead of MC 15min/Varoma/sp1 reverse.

    Add juice of lime lid on and MC off mix 20sec/sp1 reverse.

    Pour into jug and allow to cool on kitchen bench.

    Wash and dry mixing bowl.
  4. Cheesecake filling
  5. Preheat the oven to 160

    Add eggs and sugar with butterfly whisk, lid and MC on mix 6mins/sp4.

    Remove butterfly whisk.

    Add cream cheese, ricotta, flour, lime juice and zest, lid on MC off, use spatula to stir through the lid hole and mix for 1min/sp5.

    Pour the filling on top of the biscuit base. Bake for 45mins or until just set with a slight wobble in the middle.
    Switch off the oven, open the door a little and leave the cheesecake to cool for 30-60 minutes.

    Spoon passionfruit syrup over the top of the cheesecake and refrigerate for minimum 4 hours but best left overnight.

    Enjoy.
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Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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Tip

Best made the day before.

I highly recommend 20cm Rose Gold Spring Form Cake Pan for the mixshop :-https://thermomix.com.au/collections/baking-trays-tins/products/themix-shop-rose-gold-spring-form-cake-pan


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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Comments

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  • Wow! This was delicious ...

    Submitted by Kat Crowe on 24. October 2021 - 21:54.

    Wow! This was delicious Smile

    I only had tinned passionfruit so reduced sugar to 50g.

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