THERMOMIX ® RECIPE

1 Chicken and Pine Nut Savoury Cheesecake

Recipe's preparation

CRUST

Grease springform tin that will fit into your varoma.

Place savoury biscuits into TM bowl, chop speed 5/10 seconds.  Set aside.

Put butter into TM bowl, melt 3 minutes/100oC/speed 2.  Depending on the temperature of the butter when it was put in, may need to extend this time.

Return biscuit crumbs to TM bowl, mix until blended.

Place in springform tin, and press across base and up the sides. 

Set aside in the fridge until filling is ready.

 

Filling

Roughly chop chicken breast and place on greased varoma tray.

Add seasonings of your choice.

Add 500 g to TM bowl, and steam chicken 18 minutes/varoma/Speed 2 until cooked.

Set aside to cool, and then shred - either in the TM bowl, or by hand.

Place cheese in TM bowl, grate speed 6/6 seconds.  Set aside.

Place leek into TM bowl, chop speed 4/6 seconds.

Add butter and saute leeks 3 minutes/100oC/speed 2.

Set aside.

Place cream cheese into TM bowl, beat speed 6/5 seconds.

Add half of the sour cream, mix speed 5/5 seconds.

Add remaining sour cream, speed 5/5 seconds.

With machine running at speed 2, add eggs, one at a time - this will take approximately 1 minute.  Scrape down sides to ensure all mixture is incorporated.

Add grated cheese, curry, sundried tomatoes, pine nuts, chicken, leek mixture and mix speed 4/reverse/6 seconds.

Pour into prepared base

Wrap tightly in alfoil - I wrap once, and then wrap again.

Place in varoma.  May find that by putting an 'egg ring' underneat the tin you get more steam coming up from below.

Rinse out TM bowl. Add water.

Put TM lid onto bowl and place varoma on top.

Cook 1 hour/varoma/speed 2.

At the end of the time, check if cooked and the cheesecake set. Add additional time if required.  Make sure to top up the water in the TM bowl if additional time is required.