- TM 6
- TM 5
- TM 31
Ingredients
Base
- 60 grams almond meal
- 220 grams biscuit of choice, (I love butternut biscuit)
- 125 grams Butter, cut into 2cm piece
Passionfruit syrup
- 125 grams sugar
- 4-5 passionfruit pulp, (about 110g)
- 110 grams water
- 1 Juice of lime
Cheesecake filling
- 4 eggs
- 110 gram sugar
- 300 grams cream cheese, at room temp
- 500 grams ricotta cheese
- 1 lime juice
- 1 lime zest
- 55 grams plain flour
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line 20cm spring form cake tin with baking paper, base and sides.
Add biscuits to mixing bowl, lid and MC on 10sec/sp5.
Add almond meal and butter lid and MC on 8min/100c/sp1.
Press the mixture firmly into the base of your cake tin and into the freezer for 15 mins.
In the meantime continue with the recipe.
Wash and dry mixing bowl. - Add sugar, water and passionfruit, lid on with simmering basket instead of MC 15min/Varoma/sp1 reverse.
Add juice of lime lid on and MC off mix 20sec/sp1 reverse.
Pour into jug and allow to cool on kitchen bench.
Wash and dry mixing bowl. - Preheat the oven to 160
Add eggs and sugar with butterfly whisk, lid and MC on mix 6mins/sp4.
Remove butterfly whisk.
Add cream cheese, ricotta, flour, lime juice and zest, lid on MC off, use spatula to stir through the lid hole and mix for 1min/sp5.
Pour the filling on top of the biscuit base. Bake for 45mins or until just set with a slight wobble in the middle.
Switch off the oven, open the door a little and leave the cheesecake to cool for 30-60 minutes.
Spoon passionfruit syrup over the top of the cheesecake and refrigerate for minimum 4 hours but best left overnight.
Enjoy.
Cheesecake base
Passionfruit syrup
Cheesecake filling
Tip
Best made the day before.
I highly recommend 20cm Rose Gold Spring Form Cake Pan for the mixshop :-https://thermomix.com.au/collections/baking-trays-tins/products/themix-shop-rose-gold-spring-form-cake-pan
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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
Wow!!! Best cheesecake I've had in years☺️ highly recommend
Wow! This cheesecake is absolutely delicious!! Love the flavours and the texture. Definitely won't be stopping at 1 slice 😋
Yum!!! Best baked cheesecake I've had in a while! This will be my go to from now on! Delicious!!
Wow! This was delicious
I only had tinned passionfruit so reduced sugar to 50g.