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1 Baked Ricotta Cheesecake

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Baked Ricotta Cheesecake

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Ingredients

0 portion(s)

Base

  • 250 g Granita Biscuits (1 packet)
  • 125 g Butter

Filling

  • 60 g melted butter
  • 500 g Philadelphia Cheese
  • 500 g ricotta
  • 325 g castor sugar
  • 4 eggs
  • 60 g plain flour
  • 45 g cornflour
  • 2 teaspoon vanilla essence
  • 600 g thickened cream

Topping

  • 300 g whipping cream
  • 1 Flake bar
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    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!
  • 9
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Recipe's preparation

    Base

  1. 1. Place Biscuits in bowl Turbo 2-4 seconds.

    2. Add butter Turbo 1 second

    3. Mix and melt butter and biscuits 3-5 minutes / 80 degrees / speed Gentle stir setting.

    2. Filling

  2. 1. Add chopped 60g butter to the bowl. Melt butter 1-2 minutes / 60 degrees / speed 4.

     

    2. Set butter aside.

     

    3. Add Cheese to the bowl. Chop 20 seconds / speed 5.

     

    4. Add Ricotta and Sugar. Chop 40 seconds / speed 5.  Scrape sides of bowl and Mix a further 20 seconds / speed5.

     

    5. Insert Butterfly.

     

    6. Mixing 60 seconds / speed 4.  Slowly add the 4 eggs.

     

    7. Add remaining ingredients (don't forget the melted butter) 30 seconds / speed 4 or until mixture is smooth.

     

    8. Pour filling onto the base.

     

    9. Bake in oven (160 degrees celsius) 1 hour and then turn off oven and leave cake in the oven for a further 2 hours.

     

    10. Remove and allow to cool completely.

     

    11. Decorate with whipped cream and grated chocolate / or leave as is.

     

    12. Refridgerate until ready to serve.

     

    3. Topping

  3. 1.  In a clean and dry bowl add the whipping cream.

     

    2. Insert butterfly whisk.

     

    3. Whisk 40 seconds / speed 3.5 or until whipped cream is formed.

     

    4. Cover cheesecake filling.

     

    5. Sprinkle with crushed flake bar.

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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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  • This mixture makes a lot! A standard size spring...

    Submitted by Heids71 on 9. January 2017 - 15:19.

    This mixture makes a lot! A standard size spring bake tin won't be big enough. I've had to put the remaining mixture into ramekins..all in the oven now!

    tastes amazing!

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