Ingredients
Base
- 70 grams castor sugar, (or milled raw sugar 3 sec/sp8)
- 150 grams Butter, softened
- 1 teaspoon Vanilla Paste, see notes
- 1 egg
- 120 grams plain flour
- 10 grams Self Raising Flour
- 60 grams Milk
- 20 grams Desiccated Coconut
Topping
- 100 grams white chocolate melts
- 140 grams castor sugar
- 500 grams Philadelphia cream cheese, at room temperature
- 100 grams sour cream
- 2 eggs
- 70 grams raspberries, frozen or fresh
Coulis
- 150 grams raspberries, frozen or fresh
- 30 grams castor sugar
- --- juice of half a lemon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
preheat oven to 180 degrees. line a slice tin, allowing the paper to overhang the tin
mix butter, sugar and vanilla for 10 seconds on speed 5. Scrape down the sides.
add in 1 egg and mix for 5 seconds on speed 5. scrape down the sides and mix again for 5 seconds on speed 5.
add flours, milk and cocnut. mix for 10 seconds on speed 2.
spread into the prepared tin and bake for 15 minutes.
add all ingredients and blend for 3 seconds speed 9. scrape down the sides and heat at 90 degrees for 5 minutes speed 1. pour into a jug and allow to cool
grate chocolate on speed 9 for 3 seconds. then melt at 80 degrees for 3 minutes on speed 2
add cream cheese and sugar. mix for 30 seconds speed 3. add sourcream and eggs. mix for 4 seconds on speed 10. scrape down the sides
mix in the raspberries and mix on speed 4 for 4 seconds. pour over prepared base
spoon coulis on in dollops over the filling. then take a skewer and make figure 8's up and down the filling to create a swirl effect. bake at 160 degree for 45 minutes or untill set. allow to cool in tin before cutting up
Base
Coulis
Filling
Tip
I used homemade vanilla paste but you can use vanilla extract instead if you like
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
🤤 yummy!!! Great recipe
What size tin is best ?
This is so yummy. Even fussy eaters loved it. Thanks.
Hi,
yes, 10g self raising flour is correct. It's only a small amount to give a little raise in the base. Was the butter at room temp? sorry to hear your base didn't turn out. I'm not sure where it went wrong as this is the recipe I have been using for all of my cheesecakes and they have all been fine. the base usually is like a raw biscuity consistency and I use my fingers to spread into the tin.
Just wondering if 10g of SR flour is right? My base has turned out more of a paste and hard to spread