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Ingredients
Base
- 250 g plain sweet biscuits
- 100 g Butter
- 35 g brown sugar
Filling
- 500 g cream cheese
- 120 g sour cream
- 100 g sugar
- 2 eggs
- 100 g white chocolate, melted
- 1 tsp Vanilla Paste
- 1 tbsp lemon juice
Topping
- 110 g sugar
- 1 tbsp cornflour
- 60 g water
- 30 g lemon juice
- 400 g berries
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6
50min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
-
5
Recipe's preparation
- Preheat oven to 150C
Grease & line 20cm spring tin with baking paper
Melt butter
Melt white chocolate - Place 200g berries and all other ingredients into bowl. Cook on 100 degrees, speed 2 for 6 minutes.
Add remaining 200g berries, mix on speed 1 for 5 seconds.
Set aside to cool while making the rest of the cheesecake. - Place biscuits in bowl, crush on speed 8 for 5 seconds. Remove.
Add brown sugar and melted butter. Mix on speed 5 for 10 seconds or until combined. Scrape down sides of bowl and repeat for 5 seconds if more mixing needed.
Press into greased springform pan and chill in the fridge 30minutes.
I use a flat sided and bottom glass to help get the sides and base straight and even. - Place all ingredients into bowl, beat for 15 seconds on speed 5 until just blended.
Add 1/3 of the berry coulis and blend 5 seconds speed 2.
Pour cream cheese mixture into base and top with around 1/3 of the topping. Marble gently with a spoon.
Bake in 150C oven (not fan) for 25-30 minutes until sides of cheesecake are set, but centre jiggles when moved. Turn oven off and leave to cool in the oven with the door ajar. Then refrigerate for a few hours or overnight. - Remove cheesecake from pan and top with the remaining berry topping, or alternatively serve the topping separately in a small jug.
Prep
Make topping
Make base
Make filling
Serve
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
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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