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Lemon cheesecake pots


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Ingredients

Lemon cheesecake pots

  • 2 Packets of cream cheese, Roughly cut
  • Juice of 2 lemons and 2 limes
  • 2 tins sweetened condensed milk
  • 2 heaped teaspoon gelatine disolved in boiling water
  • 100 g cream
  • 1-2 Batches of lemon butter (Basic cook book) double the cooking time
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    Preparation
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    • Appliance TM 5 image
      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.
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Recipe's preparation

  1. Cut up blocks of Philly Cream Cheese into 8 and add to bowl. Chop 4 sec, sp 5.
    Insert butterfly.
    Add juice and combine 30 sec, sp3.
    Without setting a time, set butterfly running Sp 3 and gradually pour S.C Milk through lid and continue mixing 1 min.
    Scrape down sides mix 1 min.
    Gradually add cream then gelatine mixture continue mixing 1 min.
    Pour mixture into large or small pots and top with lemon butter or into a crumb crust or just grab a spoon and start eating from the bowl tmrc_emoticons.)) Set in the fridge a minimum of 2 hours
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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.

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