Ingredients
Baked Blueberry Cheesecake
- 250 grams Maree biscuits
- 100 grams Butter
- 500 grams Philladelphia Cream Cheese
- 250 grams cream
- 250 grams Tub Mascarpone cheese
- 4 eggs
- 1 teaspoon vanilla essence
- 300 grams Frozen Blueberries
- 220 grams caster sugar
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
Preheat oven to 160 degrees. Line a 22cm springform cake tin with baking paper.
Place biscuits in TM bowl 3 seconds speed 7 and set aside
Place butter in TM bowl and melt 2 minutes 80 degrees speed 1. Add biscuits and mix reverse soft speed until combined. Press this mixture into base and sides of prepared tin. Freeze for 30 minutes.
Insert butterfly to TM Bowl add cream, vanilla and sugar. 20 seconds speed 4. Remove butterfly and add cream cheese, mascarpone, eggs and mix for 30 seconds speed 5 until combined.
Pour half the mixture into tin and add half the blueberries, add remainder of mix and top with remaining blueberries.
Bake for 1 1/2 hours or until just firm. Set aside to cool. Remove from Tin and Refriderate until set.
Baked Blueberry Cheesecake
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
This is fantastic. Added extra butter to the base as others suggested..
Great recipe, if you’re having trouble gettting your crumb to stay on the sides of the tin just grease lightly with butter over the top of your Baking paper then apply the crumb 😉
Amazing!! Best cheesecake I’ve ever made or eaten!
Delicious!!! an absolute crowd pleaser and easy to make. I used Gluten free biscuits and fresh blueberries, worked perfectly. Will make again for sure.
Delicious!!! I used gluten free biscuits and ran out of time for setting...so popped it in the freezer. Perfect!
Made this for an afternoon dessert tea with 5 friends. They absolutely loved it and some had second servings.
I mase this for a mothers day treat.
Some key learnings : I missed the part about the crumb going on the sides and just put it on the bottom but not one noticed!! The key learning for me was the cooking. I used a 22cm tin and it rose about double the height of the tin during cooking, lucky I had left plenty of baking paper so it did not spill over. It returns a lot on cooling so was just over the top at the end. Be warned!!
The flavour is AMAZING. Everyone complimented on how lovely it was. I served it with a berry coulis which also went down a treat.... 5 stars for sure....
I've never had so many compliments over a dish as I have this cheesecake! Thanks so much for sharing.
The best cheesecake I have ever made. Made for Christmas day and every single person said it was the best they had tried too. Thankyou for making me look like a great cook.
I have just taken this out of the oven. I also struggled with the crumb mixture so not certain how the case will turn out. It is expensive to make so really hoping it's delicious!
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