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1 Mum's Smashed Light & Fluffy Lemon Cheesecake

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Mum's Smashed Light & Fluffy Lemon Cheesecake

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Ingredients

16 portion(s)

Base

  • 250 g Milk arrowroot biscuits
  • 125 g Butter, cubed

Filling

  • 140 g Boiling water
  • 1 package lemon jelly
  • 250 g cream cheese, philly style
  • 220 g castor sugar
  • 1 can Carnation evaporated milk (cold), must be cold
  • 2 Large lemons, juice only

Garnish

  • shaved chocolate or lemon zest
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  • 6
    3h 5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Base

  1. 1. Crush biscuits - 5 sec/speed 6. Set aside

    2. Melt butter - 3 min/70 deg/speed 2

    3. Add biscuits to bowl and mix 10 sec/speed 3. Scrape and repeat if required

    4. Set aside. Clean and dry bowl

    2. Filling

  2. 1. Dissolve jelly in boiling water (in a separate bowl). Set aside to cool

    2. Add cream cheese and sugar to Closed lid and beat - 1min/speed 4. Set aside and clean bowl

    3. Insert butterfly and add carnation milk. Beat 1min/speed 4

    4. Add cream cheese/sugar mixture to milk and mix - 20sec/speed 4

    5. Add lemon jelly and lemon juice to mixture and mix - 10sec/speed 4

     

    3. Layering

  3. 1. Add 2-3 tbsp of biscuit base into glasses. Pour mixture on top of base until 1/2 full. Repeat and top with shaved chocolate or lemon rind if you like

    2. Allow to set in refridgerator for an hour

10

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Tip

* This dish was a dessert staple in our household when I was growing up, and has great sentimental value. It is perfect to serve at a BBQ, and single serving sizes make it easy to dish out to your guests!

* You could make this traditionally in a cheesecake tin. Press base firmly into tin and top with filling. This will need 3hrs or so to set. It is a very light and fluffy cheesecake

* Add more lemon juice if you want more of a lemony bite to your cheesecake

* When your (or your neighbours!!) lemon tree is full of lemons, squeeze the juice of a few into containers and freeze for later.

* Use a potato peeler (the Thermomix toolkit has a fab peeler) to remove the skin from your lemons, and freeze in a zip lock bag. Milling to create a fine zest is easy when frozen - 10 seconds/speed 10

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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  • VERY VERY NICE!!!!!Thank you so much for perfectly...

    Submitted by R.J. on 1. February 2018 - 14:05.

    VERY VERY NICE!!!!!LoveThank you so much for perfectly converting one of my favourite recipes! Very easy to make and goes perfect every time. Definately recommend this recipeLol

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  • Made this on the weekend so yum

    Submitted by Adnally on 1. June 2017 - 22:24.

    Made this on the weekend so yum

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  • Fluffiest lightest cheesecake

    Submitted by Kirstie27 on 14. June 2015 - 18:16.

    Fluffiest lightest cheesecake I've ever had!! 

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  • We made this as a whole

    Submitted by R6cket6 on 20. March 2015 - 23:59.

    We made this as a whole cheesecake and topped it with fresh strawberries and kiwifruit. It is divine; light and fluffy as the title suggests!

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