Ingredients
Cottage Cheese Cheesecake
- 280g Almond Meal
- 1 tsp cinnamon
- 120g Desiccated Coconut
- 160g Unsalted Butter
- 500g Cottage Cheese
- 125g Greek Yoghurt
- zest of 1 lemon
- 2 eggs
- 2 heaped tbs Plain Flour
- 1⁄2 tsp Vanilla Bean Paste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160
Place butter in mixing bowl and melt 2 min/90°C/speed 1
Add to the melted butter the Almond meal, cinnamon, desiccated coconut . Mix Reverse speed 3 / 20 sec
Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside.
Add the cottage cheese, yoghurt, zest in the jug and blitz until smooth.reverse Speed 3 / 40 sec Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth.
Pour the mixture over the base and cover with aluminium foil, leaving space at the top for the cake to rise
Bake for about 45-50 minutes. Remove the aluminium foil and bake for a further 15-20 minutes, until the very centre of the cake only just wobbles slightly.
Turn off the oven and stand the cake in the oven for 4 hours or overnight.
Once set slice serve and Enjoy
Thermomix Model
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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.
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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