Ingredients
Ingredients
- 200 g Dried Mixed Fruit
- 60 g brandy (or similar)
- 250 g Ginger Snap biscuits
- 50 g Butter
- 60 g cream
- 150 g raw sugar
- 750 g cream cheese, at room temperature
- 3 eggs
- pinch each of: cloves, all spice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix the dried fruit with the brandy or other spirit and allow to infuse for at least 24 hours. You can leave this for several weeks if preferred - just make sure the container is well sealed.
Place the biscuits in the TM bowl and crush for 5-10 seconds on speed 5, until a fine crumb forms. Set aside.
Melt butter for 2 minutes, 80° on speed 2 or until melted.
Add the biscuit crumbs and cream and combine for 10 seconds on speed 3.
Press the mixture into a 23 cm springform pan, keeping the base quite thin and building the mixture up the sides of the pan. Place pan in the fridge to chill.
Add the sugar into TM bowl and mill for 5 to 10 seconds on speed 9 .
Add Cream cheese and any excess brandy that has not been soaked up by the fruit. Process on speed 5 (using the spatula to assist) until smooth. This may take up to 2 minutes and you may need to stop the Thermomix a couple of times to push the cheese down if you get air around the blades.
Add in the soaked fruit and mix for 10 seconds
"Counter-clockwise operation" on speed 4.Pour the filling into the prepared pan on top of the crust. Place in a 140° oven for 30-45 minutes until just set. It will be slightly wobbly in the middle still but will continue to cook once out of the pan. As soon as the cake comes out of the oven, run a knife around the edge of the pan to prevent cracking.
To serve, I grated 8 squares of cooking chocolate (10 seconds, speed 7) and sprinkled on top. Alternatively, you could make a thick brandy custard and layer it on top of the cake while still in the tin.
Prepare fruit
Cake crust
Filling
Tip
If the cake is not set enough the first time you check it, leave it for at least a further 10 minutes to avoid cracking.
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
Absolutely delicious
I did what I said and it looks fabulous! Still warm so hopefully it doesn't crack or sink. I'm going to drizzle dark Choc Over the top but if it does crack or sink I will do a quick ganache for the top. Tasted lovely too!
I've messaged Thermonixer so hopefully she will fix up the method to save confusion for future ppl - as it really does look like a great recipe!!
Oh dear! I am doing mine now and will beat the eggs through the cheese mix one at a time with the spices to ensure it doesn't split. I haven't made a baked cheesecake for 30yrs so fingers crossed that this is the only fault with the recipe
Yup. I also realised AFTER I put it in the oven that I had eggs and the spices left out that weren't called for in the method.
Fortunately it looks ok (but I heavily reduced the baking time after I realised the missing egg mistake).
I'll see what I can do to salvage it in the morning, otherwise going to have to start again.
When do you add the eggs? Can you leave out the eggs and have a no bake cheesecake?
The cheesecake is yummy! I will make it again on xmas day! Some of the ingredients were missing in the method so may I suggest the poster to add them back in. Thanks for sharing the recipe with us.