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Lemon Cream Cheese Slice


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Ingredients

12 slice(s)

Base Slice

  • lemon rind, from 1 lemon
  • 1 package Marie biscuits
  • 50 grams Coconut, shredded or dessicated
  • 1 teaspoon ground cinnamon
  • 125 grams Butter, softened at room temperature
  • 200 grams raw sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Milk
  • 60 grams lemon juice

Cream Cheese Top Layer

  • 125 grams raw sugar, milled into icing sugar
  • 250 grams cream cheese
  • 40 grams lemon juice
  • 1 teaspoon vanilla extract
  • 125 grams Shredded coconut, to garnish
  • 6
    8h 0min
    Preparation 8h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Base Slice
  1. 1. Prepare a lined slice tray.

     

    2. Ground the lemon rind at speed 9 for 10 seconds.

     

    3. Add pack of Marie biscuits, coconut and ground cinnamon, blend at speed 8 for 10 seconds. Set aside dry mixture into a separate bowl.

     

    4.Place butter, sugar, milk and vanilla extract and heat at 100°C for 5 mins/speed 3.

     

     

    5. Combine lemon juice and dry base mixture, then mix speed 4/15 seconds.

     

    6. Pour base mixture into lined slice tray and refrigerate for 30 mins.

     

  2. Cream Cheese Top Layer
  3. 1. Mill raw sugar at speed 9/5 seconds.

     

     

    2. Add cream cheese, lemon juice and vanilla extract then whisk at speed 8/10 seconds or until lightly fluffy.

     

    3. Pour over base layer, using spatula to even cheesecake layer over base slice.

     

    4. Sprinkle shredded coconut to garnish.

     

    5. Refrigerate overnight.

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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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  • Thanks everyone for your

    Submitted by zoey-thermotiam on 17. August 2014 - 16:21.

    Thanks everyone for your comments and feedback. My base was a bit mushy, but I think I also used a few more biscuits than in the recipe conversion to make it slightly thicker.

    The overall cake isn't hard or crunchy like regular cheese cakes.

    But I love the feedback and I will take in the recommendations and adjust the recipe.

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  • I really loved the look of

    Submitted by Maree78 on 12. August 2014 - 12:46.

    I really loved the look of this recipe but after reading through the comments I made some modifications and it turned out beautifully. For the base, I just added 25g of milk instead of 125g. I also let the base set in the freezer for 20 minutes before adding the cream cheese top layer.

    In the cream cheese top layer I used 40g of lemon juice instead of 125g.

    Everything else remained the same. 

    Next time I would double the cream cheese layer to make a thicker topping.

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  • How did your slice turn out?

    Submitted by jacahli2 on 11. August 2014 - 18:48.

    How did your slice turn out? I ended up pouring the cream cheese off and added some gelatin then it set ok

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  • Is the base mixture supposed

    Submitted by denf1704 on 9. August 2014 - 12:09.

    Is the base mixture supposed to be very mushy - sort of like baby food rather than a biscuit crumb base.  Mine was quite mushy.  It's in the fridge setting with the cream cheese mixture on top now, so will have to wait & see how it goes.  I would probably add less lemon juice in the cream cheese mixture next time (if the base turns out ok).

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  • Not sure if it was something

    Submitted by jacahli2 on 3. August 2014 - 21:36.

    Not sure if it was something i did wrong but i just ended up with a soggy mess. Tasted nice but not a success at all. I'm sure i used the correct and right amount of ingredients. I hate wasting food so i wont try this again, unless someone else has had success.

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