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New Orleans Cheesecake


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Ingredients

14 portion(s)

Crust

  • 340 g Packet Milk Arrowroot Biscuits
  • 150 g sugar
  • 170 g unsalted butter

Filling

  • 700 g cream cheese
  • 150 g sugar
  • 1 egg
  • 1 egg white
  • 250 g sour cream

Topping

  • 250 g sour cream
  • 40 g sugar
  • 6
    3h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Crust
  1. Preheat oven to 120° deg C or (250° deg F).

    Line a 9-inch spring form tin with baking paper.

     

    Make the crust: break your biscuits into the TM bowl and pulverise on speed 9 for 10 seconds. Make sure all your biscuits are crushed, add sugar and pulse on turbo for 2 seconds. Remove and set aside.

    Place butter in TM bowl and melt on 50 deg on speed 1 for 4 minutes, return biscuit mixture to bowl, stir on speed 5 for 10 seconds to combine, scrape down the bowl with your Thermomix spatula and stir on speed 5 for 5 seconds.

    Put about ½ the mixture into a 9-inch spring form tin, press the mixture up the sides to form a thick crust, place the rest of the mixture in the bottom and press to form the base.  You can use a back of a tablespoon to press your biscuit base to neaten it up.

  2. Filling
  3. Make the filling: Put the cream cheese, sugar, eggs and sour cream into your TM bowl and blend on speed 7 for 10 seconds, scrape down the side of the bowl with your spatula, then blend for a further 10 seconds on speed 7 using your Thermomix spatula to move the mixture around the bowl whilst mixing, make sure your mixture is smooth and well blended. Scrape into your prepared tin and bake for 10 minutes. Reduce the heat to 110° deg C  (225 deg F) and cook for 1 hour and 50 minutes.

  4. Topping
  5. Make the topping:  (no need to wash your TM bowl from making the filling) place the sour cream and sugar in TM bowl and blend together on speed 3 for 8 seconds. Spread it over the cheesecake as soon as you take it out of the oven. Start spreading at the center so you don’t pull crumbs into the topping.

     

    Allow the cake to cool, then refrigerate at least 2 hours before serving.

    Cut with a sharpe knife dipped in very hot water then dried.

     

     

10

Accessories you need

11

Tip

Note: this cake very rich, so make your slices small, they can come back for seconds and they will!


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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  • This is super easy to make!

    Submitted by glutenfreemamma on 25. January 2015 - 16:52.

    This is super easy to make! Made it for hubby who is a big cheesecake lover, this was a real hit. Next time I'll skip the sugar in the base as I found it way too sweet and put some lemon zest in the mixture. Great dessert for a bbq or family gathering that looks amazing too. 

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  • Omg yum yum yum yum yum yum

    Submitted by Shannzi on 21. June 2014 - 20:57.

    Omg yum yum yum yum yum yum (from each of my guests). I had to get rid of sour cream so that's why I tried it but it was amazing. Thank you. Will definitely make it again

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  • Easy to make and very yummy

    Submitted by Sarsp on 9. June 2014 - 14:49.

    Easy to make and very yummy

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