Preparation time
1h 0min
Total time
1h 0min
Portion
1
jar(s)
Level
medium
- TM 6
- TM 5
- TM 31
published: 2025/02/02
changed: 2025/02/02
Ingredients
Bass' Cheesecake
- 1 package Marie biscuits
- 200 grams white sugar
- 170 grams Butter
- 2 --- eggs
- 225 grams caster sugar
- 1 can evaporated milk, 340ml
- 1 --- lemon, small
- 13 grams gelatin, powder
- 250 grams cream cheese
- 250 grams cream
- 60 grams Boiling water
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add biscuits to TM bowl, chop 5 sec, Sp 7. Transfer to bowl and set aside.
- 2. Add butter to TM bowl and melt 3 min, 60° C, Sp 1.
- 3. Add biscuit crumbs and sugar to melted butter, mix 5 secs,
"Counter-clockwise operation" Sp 4. Press into base and sides of a 23 cm springform cake pan. Cool in refrigerator. Clean and dry TM bowl. - 4. Separate eggs to yolks and egg whites. Add butterfly whisk to TM bowl. Add egg yolks and whisk for 20 secs, Sp 4.
- 5. Add 185g caster sugar and evaporated milk to egg yolks and mix with butterfly whisk 3 min, 50° C, Sp 4.
- 6. Grate lemon using planer - fine lemon rind. Juice lemon. Dissolve gelatin in 60g boiling water, stirring with spoon quickly.
- 7. Add lemon rind and dissolved gelatin to TM bowl with milk mixture and mix for 5 sec, Sp 4.
- 8. Remove butterfly whisk and pour mixture into a bowl to cool and thicken slightly. Can add to fridge to assist with cooling.
- 9. Add cream cheese to TM bowl. Mix for 5 sec. Sp 5.
- 10. Add cooled milk mixture and lemon juice to TM bowl with cheese and mix 3 sec. Sp 5. Place in fridge to cool, stirring occasionally with spatula.
- 11. If you have a second bowl, add butterfly whisk and add egg whites. Whisk for 2 min, Sp 4, gradually adding remaining caster sugar through hole in lid until you have a meringue. Transfer to a bowl.
- 12. Rinse TM bowl and butterfly whisk. Add butterfly whisk to bowl and add cream. Whip cream Sp 4 until thick. Be careful not to whip too long! Check for reaching perfect whipped cream (not butter)
- 13. Fold meringue and whipped cream into cheese mixture and carefully pour into cheesecake base. Place into refrigerator to set, 4-6 hours or overnight. Enjoy!!
Thermomix Model
-
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.
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