- TM 31
Ingredients
Base
- 90 g Butter
- 250 g Choc Ripple Biscuits
Filling
- 500 grams Phillidephia cream cheese, (Strawberry Flavour)
- 300 grams condensed milk
- 100 grams thickened cream
- 1 tablespoon gelatine
- 60 grams Boiling water
- Juice ½ lemon
- 1 tsp Vanilla Paste
- 200 grams frozen or fresh raspberries
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I'm cooking this todayRecipe's preparation
1. Put cubed butter into TM bowl and melt for 3 mins, 60 degrees, speed 1.
2. Add packet of biscuits and mix 5 secs , speed 5. Scrape down and repeat.
Press mixture into a lined spring form tin or tray and put into the fridge while you make the filling.
3. Using a clean bowl add the cream cheese, beat for 10secs , speed 10.
4. Add condensed milk, cream, lemon juice and mix for 15 secs, speed 5.
5. Disolve the gelatine in the boiling water then add to the TM bowl, mix 5 secs, speed 5.
6. Add frozen or fresh raspberries to the bowl, mix 5 secs,
, speed 3.7. Pour mixture over the cooled base. Set in the fridge for 4 hours or overnight depending on how set you like it.
8. Once set , top with berry coulis (EDC has a simple one to follow) and serve!
Cheesecake Base
Filling
, speed 3.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.
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