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Gluten Free, Fructose Free Lemon Cheesecake


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4

Ingredients

50 g

FILLING

  • 500 g cream cheese
  • 2 CUPS cream
  • 2 tablespoon lemon zest
  • 1/3CUP lemon juice
  • 280 g DEXTROSE POWDER
  • 1 tablespoon water, room temp
  • 2 tablespoon hot water

BASE

  • 50 g DEXTROSE POWDER
  • 3/4 CUP plain flour, (GF flour works fine)
  • 50 g dessicated coconut
  • 100 g Butter
  • 1 tablespoon lemon zest
  • 6
    45min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    BASE
  1. Put butter in bowl. Melt 2 mins, 60degrees, speed 2.

  2. Add dextrose, flour, coconut and lemon zest (only those allocated for base ingredients) and blend speed 4, 20 seconds. Scrape down sides and blend further 10 seconds, speed 4.

  3. Press into prepared base of 22cm springform pan. Bake 180degrees for 25mins. Then allow to cool. (I admit I often put mine in the freezer for a few mins to get it going!)

  4. Insert butterfy, add cream and whip on speed four in ten second lots until forming soft peaks. Set aside.

  5. FILLING
  6. Beat cream cheese speed 4, 30 secs. (Butterfly removed)

  7. Add lemon zest, dextrose and lemon juice to bowl. Blend speed 4, 20secs, scrape sides and repeat.

  8. In a mug, sprinkle gelatine powder over room temp water and stir. Add hot water and stir until dissolved.


     

  9. Insert butterfly, add whipped cream. Mix speed 4, 20 secs. Scrape down sides, repeat. 

  10. Scrape down sides, mix 30 secs, speed 4, while gradually adding gelatine mix.

  11. Pour onto cooled base, refrigerate until set. (approx 2-4 hours).


    Enjoy!

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Accessories you need

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Tip

I vary this recipe to suit our moods. As you can see in the pic!

Berry Cheesecake: add a cup of berries to the filling, just add in at end, reverse speed 2 for 20 secs.

Vanilla: replace lemon zest and juice in filling with 2 teaspoons vanilla paste and a slosh of natural vanilla essence tmrc_emoticons.;-)

Chocolate: Add 1-2 tablespoons cacao powder to both base and filling, for a lush chocolate cheesecake, leave out lemon juice, but we like the zest still in, up to you!

Mix it up, have a play!


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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  • tried this a couple times

    Submitted by Kathy76 on 9. October 2016 - 16:37.

    tried this a couple times now. Kids loved it and so did I. 

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  • Hi, how much gelatine powder

    Submitted by NathalieNZ on 15. January 2015 - 20:23.

    Hi, how much gelatine powder do you use? And your CUP measurements, are they the usual 250mL cup or the TM measuring cup, which is only 100mL? I am keen to try this one!

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