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 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
-
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! -
Recipe is created for
TM 31
-
Recipe's preparation
- 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. - 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. - 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.
Cheesecake base
Passionfruit syrup
Cheesecake filling
Accessories you need
-
Butterfly
buy now -
Simmering basket
buy now -
Measuring cup
buy now -
Spatula TM5/TM6
buy now
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.
Comments
Add a commentWow!!! Best cheesecake I've had in years☺️...
Wow!!! Best cheesecake I've had in years☺️ highly recommend
Wow! This cheesecake is absolutely delicious!!...
Wow! This cheesecake is absolutely delicious!! Love the flavours and the texture. Definitely won't be stopping at 1 slice 😋
Yum!!! Best baked cheesecake I've had in a while!...
Yum!!! Best baked cheesecake I've had in a while! This will be my go to from now on! Delicious!!
Wow! This was delicious ...
Wow! This was delicious
I only had tinned passionfruit so reduced sugar to 50g.