Ingredients
Base
- 1 package milk coffee biscuits
- 125 grams Butter
Filling
- 200 grams Rapadura Sugar
- 500 grams cream cheese
- 300 grams sour cream
- 2 tbsp vanilla extract
- 2 tbsp plain flour
- 4 eggs
Topping
- Berry coulis, from The Basic Cookbook
- 125 grams strawberries
- 125 grams blueberries
- 125 grams raspberries
- icing sugar, to dust
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line the bottom and sides of a 23cm spring form tin with baking paper. I find it easier to cut the baking paper to size by first tracing around the tin and cutting out before inserting.
Preheat the oven to 160 degrees.
BASE
1. Place the biscuits into TM bowl and grind into fine crumbs, speed 7, 3-5 seconds. Sometimes they may need a bit longer – SET ASIDE
2. Melt the butter at 80 degrees, 2 minutes speed 1
3. Return the biscuit crumbs to the TM bowl and combine with butter for 5 seconds, speed 6.
4. Press mixture into spring form tin (base and sides) and refrigerate
FILLING:
1. Place sugar into clean and dry TM bowl and grind for 10 seconds on speed 9
2. Place remaining filling ingredients into TM bowl and mix for 20 seconds speed 4-5 until combined
3. Pour mixture onto base in spring tin and bake in 160 degree oven for 1-1.5hrs. My oven bakes this in 1 1/4 hours. It is done when it 'looks' baked around the sides and has started to brown but is still wobbly in the centre. The centre will firm up when it cools.
4. Turn oven off and leaving the door slightly ajar leave cheesecake in the oven for 2 hrs to prevent cracking.
TOPPING:
*Do this just prior to serving but after removing the cheesecake from the springform tine and placing on your serving plate*
1. Wash berries and slice strawberries in half or quarters
2. Place combined berries on top of cheesecake
3. Drizzle with berry coulis (from TM Basic Cookbook)
4. Dust with icing sugar
Serve and enjoy!
Tip
Any plain sweet biscuits (like Arrowroot) can replace the milk coffee ones
Rapadura sugar can be replaced with caster sugar
You can omit the berry coulis if you don't want it too sweet
You can use any berries you want that are in season
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
How long do you cool it in the fridge before serving
Thank you for sharing such a super recipe ! It was wonderful !
Fliss
Awww that's ok! I will try a substitute, thanks.
I did forget to add them to this recipe. Have amended now. So sorry.
Is it correct that there are no eggs in this cheesecake? Usually a baked cheesecake has eggs. My children are allergic to eggs, so we don't have them in the house. I am feeling excited about this recipe