Ingredients
Biscuit Base
- 130 grams unsalted butter
- 250 grams superwine biscuits
Cheesecake filling
- 500 grams cream cheese, room temperature
- 200 grams ricotta
- 110 grams sugar
- 1 orange, zest of
- 1 tsp vanilla extract, or seeds of 1 pod
- 3 eggs
- 200 grams white chocolate, buttons or bar
- 100 cream
Fig Topping
- 10 Fresh figs
- 1 orange, zest and juice
- 2 tbsp runny honey
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease a 23 cm springform cake tin.
For the filling, put the zest of 1 orange and 110g sugar into TM bowl and mill for 20 seconds on speed 10, set aside.
Don't clean out bowl, then for the biscuit base, put the butter into the bowl and melt 2 minutes, 70 degrees, speed 2. Add the superwine biscuits (broken in 2) and crush on speed 9 for 5 seconds. Scrape down and mix again if needed. Put the crushed biscuit mix in the cake tin and press around the base and up the sides. Use a flat bottomed preserving jar or similar to firmly press the buscuit into the sides and base to get a smooth even result. Place in the fridge to chill.
Put the chocolate and cream in the TM bowl and melt speed 3 50 degrees for 2 to 2.5 minutes. Set aside in a jug.
Put the reserved zest and sugar into the TM bowl and insert the butterfly. Set onto speed 3 and break the cream cheese into pieces and add through the hole in the TM lid onto the rotating blades. Then add the ricotta and the vanilla through the hole in the TM lid also. Mix for 1 minutes, scrape down sides once. While the blades are rotating then add the eggs one at a time, then pour in the reserved chocolate cream mixture, then mix for 1 minute until smooth.
Pour the mixture into the chilled biscuit base and bake in the oven for 40 to 50 minutes until golden but has a slight wobble. Remove from the oven and set aside to cool in the tin.
Line a baking tray with baking paper. Mix the thinly sliced orange zest, orange juice and honey and gently mix in the fresh figs, then place the mixture on the baking paper and roast in the oven for 15 to 20 minutes until the figs are glossy. This can be done for the first 20 minutes of the cheescake baking.
Remove from the oven and set aside to cool down.
When the cheesecake is cooled, run a warm knife around the edge of the cheesecake to release it from the tin. transfer the cheesecake to a serving dish.
Leave some of the figs whole and cut the rest in half, arrange them on top of the cheesecake and drizzle over the fig juice.
Preparation and Biscuit Base
Filling
Topping
Serving
Tip
Can use fresh dates rather than figs when figs are not in season.
Converted from Ripe Deli recipe book
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
I'm not a fan of cheesecake but this is definitely worth trying. It's extremely light and not sickly sweet, it was just delightful. Figs are not in season at the moment so I made a blackberry coulis to have with it and everyone loved it. Thank you for sharing.
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