Ingredients
Base
- 50 grams Butter
- 125 grams Chocolate wheat biscuits, McVitie's Digestives
- 85 grams slivered almonds
Filling
- 100 grams caster sugar/raw sugar milled
- 250 grams ricotta cheese (light)
- 250 grams Cream cheese (light)
- 3 eggs
- 120 grams thickened cream
- 60 grams Almond liqueur (or almond essence)
Topping
- sour cream
- slivered almonds, toasted
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Melt butter - 90, sp3, 2 mins
Add biscuits (roughly broken) and slivered almonds - sp4, 10 secs.
Press mixture into base of 20cm lined, springform cake tin, pressing mixture slightly up the sides.
Clean Thermomix bowl.
Place caster sugar, cream cheese and ricotta cheese into bowl and mix sp3, 30 secs
Add eggs - sp3, 20 secs
Add cream and liqueur (or essence) - sp1, 20 secs
Pour onto base and bake for approximately 1 hour at 190o C
Allow to cool and top with sour cream, toasted almonds (or whatever you want!).
Base
Filling
Thermomix Model
-
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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