- TM 31
Ingredients
The Base
- 200 g Arnotts Nice Biscuits, Or similar
- 90 g Butter
The Filling
- 250 g Philadelphia Cream Cheese Block
- 70 g caster sugar, (make your own before starting)
- 1 egg
- half lemon
- 190 g double cream
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place biscuits into TM Bowl.
"Closed lid" Lock the Lid and Turbo several times until biscuits are turned into crumbs. Set aside.Place butter into TM Bowl and melt. 2-5 minutes / 60 degrees / speed 1-2.
Return biscuit crumbs to TM Bowl and mix. Speed 2-3 for 30 seconds to 1 minute until combined. It may be necessary to stop the process and mix with the spatula to fully incorporate the crumbs and butter mixture.
Line a 12 muffin tin with paper cup cake cases.
Evenly distribute the biscuit mixture between the cases.
Using MC 'upside down' (note: TM31 MC) press down the biscuit mixture to achieve a "flat" surface and also ensuring the base is pressed into the muffin case. This will be on display once finished so it is important to take the time to get this nice and tidy.
Set aside bases and make the filling.
Preheat oven to 160 degrees c.
Combine cream cheese & sugar until smooth and creamy. Approximately Speed 5 / 30 seconds - scrap down and repeat as many times as necessary to make mixture smooth and creamy.
Add Egg and mix speed 4 / 5 - 10 seconds or until just combined.
Add to the bowl (but do not mix) Approximately 10-20g lemon juice (to taste). Squeeze directly onto lid of thermomix with MC in place. Discard any pips or pulp that may catch on the top of the lid.
Add Cream to the bowl.
Mix lemon juice and cream until Just Combined - speed 2 - take care not to over mix as this can make cheesecakes crack.
Spoon mixture evenly between the cupcake cases
Bake at 160 degrees for 20 minutes.
Allow to cool completely - in the fridge, before decoratng. Remove from Paper Cupcake Trays and decorate however you like.
To Make The Base
To make the filling
Tip
Recipe converted from "She Baked"
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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
forkandate: When you double the cheese mixture, do you need to lengthen the baking time? Would appreciate your advice. Thanks.
Hello,
Could you substitute the cream for sour cream? Thanks
Was a winner at work for afternoon tea. THANKS!!!
Absolutely delicious mini cheesecakes. I reduced the sugar to 50gm because I used vanilla bean greek yoghurt instead of the cream (as that is all I had in the fridge and thought they might be too sweet if I used 70gm of sugar). They turned out perfect. Thanks for sharing this recipe.
Fantastic!!
I found this recipe when trying to find something to make with leftover cream cheese. Our guests were very impressed with these little bites of deliciousness! I used gluten free rice cookies, and panela sugar for a slight caramel flavour. Will definitely make again
Really easy and tasty. I only had 200g cream cheese and used natural yoghurt instead of double cream and they worked out perfect
Melinda Hutchison | Customer I
Turned out really great, just the right amount of sweetness. I also added a bit of dessicated coconut to the base. Only thing is I found there was too much of the base so I'd reduce it by1/3 next time, and possibly double the cheese mixture
These are absolutely delish
My first ever Thermomix recipe and it was a success!!! Which was lucky because have to convince hubby thermi was worth it!! Added a dollop of cream to each one and they were delicious.
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