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Lemon Myrtle Cheesecake


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Ingredients

18 portion(s)

Base

  • 250 g plain sweet biscuits, eg: Digestive
  • 125 g macadamia nuts, toasted
  • 50 g Shredded coconut, toasted
  • 125 g Butter
  • 100 g caster sugar

Filling

  • 3 tsp gelatine
  • 60 g water
  • 200 g caster sugar
  • 500 g cream cheese, softened
  • 2 tbsp lemon myrtle
  • 1 tbsp vanilla extract
  • 600 g cream
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Recipe's preparation

    Base
  1. 1.Crush biscuits and macadamia nuts 5 sec/sp 5. You may need to do this in two batches. Set aside

    2.Melt butter 1 min/90C/sp 3

    3.Add biscuits, macadamia nuts, coconut and sugar to butter, mix 6sec/sp 6

    4.Into a 26cm springform pan, press crumbs into base and up the sides. Use MC to help spread crumbs evenly

    5.Refrigerate while filling being made

  2. Filling
  3. 1.Place gelatine and boiling water into a bowl, stir until dissolved and set aside to cool

    2.Place cream cheese, sugar, lemon myrtle and vanilla in TM bowl and mix 6 sec/sp 6

    3.Insert butterfly and mix 1 min/sp 4

    4.With butterfly still attached and at speed 4, slowly add cooled (but still liquid) gelatine. Mix for 2 mins

    5.Reduce to speed 3 and slowly add cream.  Mix until well combined.

    6.Remove shell from fridge and pour in cream cheese mixture. Chill until set

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Accessories you need

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Tip

Adapted from recipe by Sara McCleary at bellyrumbles.com


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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