- 85 grams Butter
- 250 grams raw sugar
- 200 grams Digestive biscuits, can use simple gluten free tea biscuits
- 750 grams cream cheese, Cut into blocks
- 2 tbsp plain flour, can use gluten free flour
- 1 tsp vanilla extract
- 1 tsp lemon zest, grated
- 1 tsp lemon juice
- 250 grams sour cream
- 3 eggs
- ground nutmeg
4h 45minPreparation 4h 0minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Preheat oven to 180C
- Line a 20cm round springform pan with baking paper.
- Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.
- Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.
- Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.
- Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.
- Press biscuit mixture into the base of the tin & bake in the oven for 10 minutes.
- Once the base has finished, remove from oven and increase the temperature to 200C.
- While the base is baking program 25 minutes / 37C / Speed 3. Note: this is NOT intended to keep going for the entire 25 minutes, it’s justto ensure the heating element continues at 37 degrees.
- Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.
- Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.
- Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.
- Grate lemon (1 tsp) into the bowl.
- Turn on to Speed 3 while adding in lemon juice (1 tsp), eggs (3), vanilla extract (1 tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.
- Butter the sides of the springform pan.
- Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.
- Bake for 10 minutes at 200°C then reduce heat to 100°C and continueto bake for another 25 minutes.
- [color=#404040; font-family: Poppins]Turn oven off, allowing cake to cool for two hours with oven door closed.[/color]
- Place in fridge (preferably overnight).
- Dust the top of the cheesecake with freshly ground nutmeg to serve
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...
- Custard (like Paul’s)
- Choc Hazelnut Bliss Balls
- Homemade Sprinkles (Royal Icing | egg free)
- Healthy carrot, chia and walnut balls
- Chocolate Magic Cake
- Knefah Cups
- Dutch chocolate pudding
- Steamed date, fig and chocolate puddings with caramel sauce
- Cherry Ripe Balls
- Peppermint Crisp Log
- family sized Apple and raspberry crumble
- Honeycomb ice cream
- Surf & Turf Seafood Sauce
- Lemon Drop Cookies (no sugar | egg yolk cookies)
- Lemonade Scones
- Honey Sriracha Marinade
- Variation Easy American Banana Cookies
- Creamy Garlic Lemon Butter Sauce
- onion sauce
- CWA Afghan Biscuits
- Apple Banana Muffins
- Lebanese Cabbage Rolls
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- CHICKEN AND PRAWN LAKSA