Ingredients
Base
- 125 grams Butter
- 200 grams plain flour
- 100 grams almond meal
- 1 egg
- 50 grams raw sugar
- 50 grams cold water
Cheesecake Filling
- 150 grams raw sugar
- 1 small orange rind
- 1 small lemon rind
- 5 eggs
- 900 grams ricotta cheese
- 20 grams cornflour
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put all ingredients in TM bowl and mix on speed 4 for 10 seconds, set aside, clean and dry bowl
Mill sugar for 10 seconds on speed 9 and set aside
Chop citrus rind for 10 seconds on speed 10, scrape down and chop for 5 seconds speed 10 and set aside in the sugar.
Insert Butterfly and whisk eggs 4-5 minutes on speed 5
Add sugar and citrus rind and whisk again for 3 minutes on speed 5
Add Ricotta and whisk for 30 seconds
Add cornflour and whisk for another 10 seconds
Roll out base and set into 25cm round side release baking tin. Retain trimmings and roll out and cut into strips and lay across cake.
Bake for 30-40 minutes in fan forced oven at 190-200C
Base
Cheesecake filling
Tip
Can be made without the criss cross pattern but the pattern stops the cake from dropping
Thermomix Model
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Recipe is created forTM 31
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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