- 500 grams Butternut Snap Biscuits, or nuts for gluten free option
- 125 grams unsalted butter, Melted
- 3 level tsp powdered gelatine
- 500 grams cream cheese, light
- 120 grams raw sugar
- 2-3 lemons, rind and juice
- 250 grams sour cream, light
- 300mls thickened cream, light
- 120 grams raw sugar
- 360 grams blueberries
- 1.5 level tbsp cornflour
- juice of half a lemon
- 2 level teaspoons gelatine
Grease and line base and sides of a 22cm springform pan, or 12 individual pans.
Process biscuits [or nuts] Sp 6/30 secs. Scrape down sides then process Sp 6/30secs. Continue to process as you add butter through hole in lid. Process for another 30 secs until combined.
Press biscuit mix into the base/s and up the sides of your prepared pan. Wash bowl and place the base/s into fridge to set.
Warm lemon juice 20 seconds in microwave. Sprinkle over Gelatine and stir until dissolved.
Place lemon rind into bowl and grate 30 secs/Sp 8 until well zested.
Add cheese and sugar and mix 1min/Sp 7 until light and fluffy. Turn speed down to 5/1 minute while pouring softened lemon juice mixture through measuring cup hole.
Add the sour cream and cream. Combine 1min/Sp 5.
Check the bases have set, and spoon the cheesecake mixture over base/s until approximately 1/4 cm from the top [to allow for the topping]. Place the cheesecakes into fridge and allow to set.
Wash out the TM bowl. Place all topping ingredients except the gelatine into TM bowl. Cook 10mins/100 deg/Sp 2/.
Strain off 3 tablespoons of the hot topping sauce, and sprinkle over the gelatine, stirring it until it is dissolved.
Return the gelatine mixture to the TM bowl. Mix 1min/Sp 2/.
Allow to cool to room temperature. Check the cheesecakes have set before spreading the room topping over the top of the cheesecake/s. Refrigerate or freeze overnight or until set.
These cheesecakes are light and lemony, and not as heavy as normal cheesecake. The gelatine keeps their shape so they can be served freestanding, and look great mixed with different toppings. I have experimented with passionfruit topping using one cup of passionfruit and one cup of water, and also a lemon juice topping.
I made these for individual serves in straight sided silicone muffin moulds.
You can replace the butter in the base mixture with chocolate, and the biscuits with nuts, e.g. macadamia nuts.
I will experiment with the juice of an extra lemon next time I make this.
You can just place the base mixture on the base only, rather than up the sides of the pan as well. In this case, you just need to make half the base mixture.
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.
Other users also liked...
- Variation of Jamie Oliver’s Sticky Date Toffee Pudding
- Coffee Scrolls À la Anniembee
- Cherry Sauce
- Anniebee's Nutella Spread [no added sugar]
- Lime and Coconut Cake
- Real chocolate ice cream
- Annieb's Healthy Carrot Cake [no sugar or oil]
- Vanilla Shortbread
- Rocky Road Salami
- 60 Second Strawberry Cake
- Very Red Velvet Mud Cake
- Anniebees Adulterated Anzac Cookies
- Dairy Free Custard
- Quick Honey Chicken
- Chillean Empanadas
- The perfect lemon tart
- Berry Baked Cheesecake
- Creamy chicken, bacon, mushroom & veggie pie filling
- Low FODMAP Tomato Relish
- BLADE COVER Alfredo pasta
- Marion Grasby's Spicy Sichuan Wontons
- Batter (for Sweet and Sour/ Honey Sesame/ fish etc)
- 'Cafe Style' Carrot Cake
- Vegetable Chow Mein