Ingredients
Base Ingredients
- 300 grams Plain Flour.
- 100 grams Almond Meal.
- 80 grams sugar
- 95 gram Butter
- 1 egg
- 1 tbsp Vanilla Paste/Extract
- 1 tsp baking powder
Filling Ingredients
- 4 Egg Whites.
- 2 tbsp cold water
- Pinch salt
- Zest 1 lemon
- 1000 grams Ricotta Cheese Fresh
- 150 grams Sugar.
- 1 tbsp Vanilla Paste/Extract
- 4 egg yolks
- 250 grams thickened cream
- 60 grams plain flour or cornflour
- 2 tbsp lemoncello, (Option)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Ricotta cheese must be well drained before use. Line a sieve with paper towel or cheese cloth and drain for at least 1 hour or for best result over night.
2. Pre-heat oven to 180c. Spray a large springform tin oil and line with baking paper (making sure it comes up the sides).
3.Place flour, almond meal, sugar, butter, egg, vanilla & baking powder into your mixing bowl then knead 2 min/
"Dough mode" .4. Roll out 2/3 of the dough into the base of your springform tin. Place the rest of the dough around the sides and press up against walls of your baking tin. This will give edge of 3cm high.
5. Put base into fridge while preparing filling.
6. Clean and dry TM bowl thoroughly.
FILLING
7. Insertbutterfly whisk. Place egg whites, cold water and pinch of salt into mixing bowl. Whip for approx.3-5 min/speed 4 or until egg whites are stiff, while whipping add 1 tbsp sugar set egg whites aside in another bowl. Rinse and dry TM bowl or (use second TM bowl).
8. Place lemon zest into mixing bowl and grate 10 sec/speeds 8.5.
9. Insert butterfly whisk. Add drained ricotta cheese, sugar, vanilla sugar, egg yolks, cream and flour whisk together for approx 40 sec/speed 3.5 or until light and fluffy.
10. Pour mixture gently into egg whites and fold in with whisk or TM spatula retaining as much air as possible.
11. Pour cheese filling into prepared tin and bake at 180c on the middle shelf of your oven for 60-65 minutes or until golden brown.
12. Once cooked loosen the rim of your baking tin after removing from oven and allow to cool down completely before removing from tin.
Once cooled served with icing sugar & fresh berries.
Base and Filling
Tip
*Make your own almond meal.
*Add cocoa powder to filling ingredients to make it a chocolate cheese cake.
*Cover the top of the cake with TM Nutella or a berry compot
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
I made this yesterday into smaller tarts in muffin pans. I never had the full amount of cheese or cream only about half of each but it came out beautifully. Many thanks.
cut sugar back to 100gr, and cut 60g for base
I have made this today , as my springform was a littl smaller I also got a tiny mini cake out of it
now have cut sugar back to 100 gr in cheese mixture and also only 60 gr in base .....but it tastes absolutely
fabulous Thank you for sharing
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