Preparation time
15min
Total time
15min
Portion
10
portion(s)
Level
easy
Ingredients
Base
- 1 package Aldi Gluten free Anzac biscuits, 250g
- 75 grams melted butter
- 1 level tbsp almond meal, If mixture is too moist
Filling
- 80 grams freshly squeezed lemon juice
- 400 grams sweetened condensed milk
- 500 grams cream cheese
- 1 level tbsp gelatine, Dissolve in boiling water
- 3 level tbsp Boiling water
Topping options
- 1 Cadbury Flake Chocolate, or
- 2 Ripe Mangoes
- 4 level tbsp caster sugar
- 2 level tbsp gelatine
- 100 g Boiling water
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add the whole packet of biscuits to the mixing bowl. Break into large chunks.
Place lid on with MC.
Crush biscuits 10 Seconds/ Speed 6 - Scrape down the sides of the bowl with the spatula.
Add in the 75 of Melted Butter,
Place lid on with MC.
Combine for 10 Seconds/
"Counter-clockwise operation" / Speed 6. - Scrape down sides of the bowl with the spatula, pinch some of the biscuit base together if it sticks together slightly, transfer into a spring form tin. It should not be wet! Just enough for the mixture to grip, If it's still too dry add 20g more melted butter and re-test. If it is too moist, add almond meal.
Spread the mixture evenly across the bottom and up the sides of the tin and press down to compact the base. - Place the spring form tin in the freezer to chill.
Clean and dry the mixing bowl. 
"Sous-vide" Place the 500g Cream Cheese into the mixing bowl,
Place the lid and MC on.
Beat the Cream Cheese 30 Seconds/"Counter-clockwise operation" / Speed 5.- Scrape down the sides of the mixing bowl.
Add the 400g of Condensed Milk.
Place the lid and MC on.
Combine for 30 Seconds/"Counter-clockwise operation" / Speed 4
"Ferment" - Scrape down the sides and repeat."Ferment"
- Add 80g Lemon juice and dissolved gelatine to the mixing bowl,
Place the lid and mc on
Combine 20 Seconds/"Counter-clockwise operation" / Speed 7. - Pour filling into chilled base and spread evenly.
Freeze for 3 hours, then refrigerate. - Mango Topping
Place peeled and cored mango into TM and purée for 20 seconds at speed 5. Add sugar, water and gelatine mixture. Mix for 30 seconds speed 6. Pour over cheesecake and refrigerate for at least 2 hours.
Base
Filling
Thermomix Model
-
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.
Recipe's categories:
Afternoon tea
Brunch
Snack
Autumn
Carnival
Chinese New Year
Christmas
Easter
Father's Day
Grandparent's Day
Halloween
Mother's Day
New Year’s Eve
Spring
Summer
Valentine’s Day
Winter
BBQ
Birthday
Buffet
Children birthday
Everyday
Gift
Holiday
Kids in the kitchen
Party
Picnic
Creative
Easy
Low budget
Quick
Cake
Cooling
Dessert
Other users also liked
Show me similar recipes by:
Comments
Are you sure to delete this comment ?