Ingredients
BASE
- 250 grams Butternut Snap Biscuits
- 60 grams Butter, Melted
- 1/2 teaspoon Ground Cinnam
FILLING
- 500 grams cream cheese, Room temperature
- 2 tablespoons plain flour
- 1/4 teaspoon salt
- 270 grams caster sugar
- 125 grams sour cream
- 1 tablespoon vanilla extract
- 3 eggs, Room temperature
RASPBERRY SAUCE
- 3 cups raspberries, Frozen
- 75 grams icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
ALLOW 4 HOURS FOR COOLING
1. Preheat oven to 160C. Lightly grease a round springform cake tin. Line base and sides with baking paper.
BASE
2. Place biscuits into TM bowl and TURBO 3 times/1 second to make crumb. Add melted butter and cinnamon to biscuits crumb (if you wish to melt butter in TM set biscuits crumb aside and melt) combine 5-8 sec/speed 6
3. Place into prepared tin and press over base and roughly 4cm up sides and refrigerate until needed.
FILLING
4. Place cream cheese into TM bowl and mix 20 sec/speed 5,add flour and salt mix 15 sec/speed 5, add sugar, sour cream and vanilla mix 30 sec/speed 5-6 May need a little longer so it is well combined (may need to scrape down sides half way) Place lid on WITHOUT MC, set time for 30 sec/speed 5 and crack eggs one at a time through MC hole (can stop TM once eggs are all mixed in well)
5. Pour mixture into prepared base and place in 160C oven and cook for 45-55 minutes. cheesecake should be set but with a light wobble in center.
6. Once cooked leave cheesecake in oven with door slightly open and let completely cool then move to fridge.
RASPBERRY SAUCE
1. Place raspberries and icing sugar into TM bowl mix 15 sec/speed 7, once combine mix 1 min/speed 6. You are looking for a nice runny sauce.
SERVE ON TOP OR ON SIDE OF CHEESECAKE
NOTE:
Try not to open door at all while it is cooking.
It is very easy for a cheesecake to crack when cooling. This is why it is important to keep it in oven with door slightly open to cool as any huge drop in temperature will make it crack (still good to eat just not as pretty)
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.
Comments
Love this recipe. Original recipe from MKR states 20cm spring form tray
My spring form may have been 23cm, so it's not a high cheese cake, but mine cracked spite following the cool down method of ajarred oven door. Served ours with passion fruit curd and it was delicious.
Delicious! Thank you. I changed the cream cheese and sour cream to Lactose free and it worked great!
This was the first cheesecake I have ever attempted to make. It was a huge success, and very delicious. Thanks for the recipe!
Lovely flavour but probably needs to be made in a 19-20cm diametre spring form pan.
I used a 23cm which was too big, meaning the crust only covered the base not the sides, and the cheesecake was only 2cm deep. A smaller pan would mean a higher cheesecake with crust sides. I took it out at 45min perfectly done.
Made it again - this time I used a 20cm tin, & increased the biscuit base ingredients by 50 % (so 375grams of Butternsnap bisuits & 90 gm butter,) which meant the biscuit base covered the high tin's high sides. And took 53min to bake
In the base ingredients it says 1/2 teaspoon of ground cinnom which is CINNAMON, it cut it off and it won't let me edit it
Are you sure to delete this comment ?