Ingredients
BASE
- 180 g Butternut Snaps
- 60 g Butter
CHEESECAKE
- 250 g Phillidephia cream cheese
- 185 g evaporated milk, Small tin
- 1 can condensed milk
- 40 g lemon juice, And rind
- 40 g lime juice, And rind
- 20 g sugar
ORANGE JELLY
- 7 g gelatine power
- 150 g water
- 45 g sugar
- 120 g freshly squeezed orange juice
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add rind from lemon and lime together with sugar. Mill 30 sec speed 9 or until finely chopped. Set a side. No need to clean the bowl.
Add biscuits broken in half crush 6 sec speed 5. Add butter and mix together 4 sec speed 5. Melt mix 2 mins 60 deg speed 2.
Firmly press biscuit base into tin and refridgerate.
Clean bowl - insert butterfly and Evaporated Milk and whip until light and fluffy. 1-5 mins on speed 4 tje consistancy of double cream. Set aside.
Dont clean the bowl.
Add Philly, condensed milk and rind mix. Combine well 30 sec speed 5. Add evaporated milk and juices.
Mix 30 sec speed 4 it should thicken up.
Pour onto biscuit base.
Add water and gelatine to TM bowl, heat 3/5 mins 90 deg speed 2 until the water is boiling.
Add sugar heat 2 mins 90 deg until sugar has disolved.
Stir thru orange juice. Allow to cool and gently pour over cheesecake and let it set.
Put evaporated milk into the freezer. Needs to be very cold to whip up light and fluffy.
BASE
FILLING
ORANGE JELLY
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.
Comments
Really delicious and super easy!
This is a no bake cheesecake.
what is the oven temperature for baking this cake
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