Ingredients
Ingredients A
- 250 g cream cheese, (1 x 250g block Philadelphia cream cheese)
- 50 g Butter
- 100 g Milk
Ingredients B
- 60 g cake flour, (super fine flour would be best)
- 20 g Corn Flour
- 6 egg yolks
- 10 g lemon juice
Ingredients C
- 140 g caster sugar
- 6 egg whites
- 1/4 teaspoon cream of tartar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven at 160C.
1. Put all Ingredients A into TM bowl. Melt and mix at 60C/3 mins/speed 3.
2. Put all Ingredients B. Mix for 10 secs/speed 3.
1. Insert butterfly. Place Ingredients C into the TM bowl (make sure it is clean and dry).
2. Whip for 3-4 mins/speed 3.5, or until a stiff consistency is achieved.
3. Remove butterfly.
1. Add batter from Step 1 into whipped egg whites.
2. Mix gently by hand using spatula until well combined.
3. Pour into a 8-inch round cake pan (lightly grease and line bottom with baking paper).
4. Bake cheesecake in water bath for 1 hour 10 mins at 160C until set and golden brown.
Step 1
Step 2
Step 3
Tip
Before whipping egg whites, bowl must be clean and very dry.
Make sure egg whites are whipped until a stiff consistency, otherwise, the cake will not be soft and fluffy. Also make sure you do not overbeat as the cake will sink.
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
Horrible. Tastes like baked egg with a hint of lemon. Would never make again.
AntheaS: I followed your suggestions but only added about 60g butter after finding my old recipe in an old fashioned cookbook. It was fine and may help those who find their caramel too runny?
This was amazing.
I've made this the old fashioned way - using a double boiler etc etc, and for this recipe I made the meringue in my Kenwood chef, but the rest (Ingredients A & B) in the Thermomix and it just made the method so much easier. I'm stoked with this recipe and it will likely be my go-to for desserts for a while!
Thank you, fantastic recipe! I had much more than what fit in my shallow 8" pan so next time I'll use a bigger one! Had a bit of burning at the top too but it's probably just my oven.
Can you bake this without a water bath? What are the oven temperatures and times if you do?
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