Gluten free no bake cheesecake by Nicole van Hout. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gluten free no bake cheesecake

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Ingredients

10 portion(s)

Base

1 package Aldi Gluten free Anzac biscuits, 250g
75 grams melted butter
1 level tbsp almond meal, If mixture is too moist

Filling

80 grams freshly squeezed lemon juice
400 grams sweetened condensed milk
500 grams cream cheese
1 level tbsp gelatine, Dissolve in boiling water
3 level tbsp Boiling water

Topping options

1 Cadbury Flake Chocolate, or
2 Ripe Mangoes
4 level tbsp caster sugar
2 level tbsp gelatine
100 g Boiling water

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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

Add the whole packet of biscuits to the mixing bowl. Break into large chunks.

Place lid on with MC.
Crush biscuits 10 Seconds/ Speed 6

Scrape down the sides of the bowl with the spatula.

Add in the 75 of Melted Butter,

Place lid on with MC.

Combine for 10 Seconds/ "Counter-clockwise operation" / Speed 6.

Scrape down sides of the bowl with the spatula, pinch some of the biscuit base together if it sticks together slightly, transfer into a spring form tin. It should not be wet! Just enough for the mixture to grip, If it's still too dry add 20g more melted butter and re-test. If it is too moist, add almond meal.

Spread the mixture evenly across the bottom and up the sides of the tin and press down to compact the base.

Place the spring form tin in the freezer to chill.

Clean and dry the mixing bowl.

Filling

Place the 500g Cream Cheese into the mixing bowl,

Place the lid and MC on.

Beat the Cream Cheese 30 Seconds/

/ Speed 5.

Scrape down the sides of the mixing bowl.

Add the 400g of Condensed Milk.

Place the lid and MC on.

Combine for 30 Seconds/

/ Speed 4

Scrape down the sides and repeat. Ferment

Add 80g Lemon juice and dissolved gelatine to the mixing bowl,

Place the lid and mc on

Combine 20 Seconds/

/ Speed 7.

Pour filling into chilled base and spread evenly.

Freeze for 3 hours, then refrigerate.

Mango Topping
Place peeled and cored mango into TM and purée for 20 seconds at speed 5. Add sugar, water and gelatine mixture. Mix for 30 seconds speed 6. Pour over cheesecake and refrigerate for at least 2 hours.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.