Jelly Cheesecake Slice by Shell Phillips. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Jelly Cheesecake Slice

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Ingredients

20 slice(s)

Base

250 g Yoyo Biscuits
120 g Butter

Cheesecake

375 g cream cheese
80 g castor sugar
5 g vanilla essence
200 g thickened cream
2 tsp Gelatin powder
2 tbsp Boiling water

Jelly

85 g pkt Jelly (any flavour)
380 --- mls water

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6

20min

Preparation 20min

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

Line a slice tin with non-stick baking paper, ensuring it comes up the sides.
Place butter into Thermomix and cook 3 min / 90°C / speed 3 or until melted.
Add biscuits and mix 8 sec / speed 8
If needed, scrape sides and mix for another few seconds.
Press biscuit mixture into tin and smooth forming an even layer.
Place into fridge while preparing Cheescake Filling.

CHEESECAKE FILLING

Mix gelatin with boiling water and put aside to cool slightly.
Place cream cheese, sugar and vanilla into Thermomix and mix 10 sec / speed 6. Scrape down sides and repeat.
Without MC mix for 15 sec / speed 5 while gradually adding the cream. Scrape down sides.
Without MC turn to speed 3.5, slowly add gelatin mix until combined.
Pour evenly over biscuit base and refrigerate for 4hrs or overnight.

JELLY

Dissolve jelly crystals with 180mls of boiling water in a jug.
Add 200mls of cold water and place jelly mix in fridge to cool.
DO NOT LET JELLY SET
When cool, gently pour over cheesecake filling and refrigerate until set.
Slice and serve.

Accessories you need

Spatula TM5/TM6
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Tip

Any type of biscuit can be used.
Only use original Cream Cheese (easy spread or reduced fat won't be firm enough)
Wash knife in between slicing to ensure a clean cut.
Great for making ahead of time, as you need to allow for setting.
Will keep in an airtight container for 4-5 days (trust me, it won't be around that long)
'Lime' & 'Port Wine' are my favourite Jelly flavours to use

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.