Ingredients
Biscuit Base
- 1 package Butternut Snap biscuits (250g)
- 1/2 tsp cinnamon, ground
- 60 g butter, melted
Cheesecake Filling
- 2 packages Philadelphia Creamed Cheese, (500g total) Room Temp
- 50 g plain flour
- 1/4 tsp salt
- 250 g caster sugar, To make from Raw sugar-150g 5sec/Sp 9,set aside,then 100g 5sec/Sp 9,place together
- 125 g sour cream
- 20 g vanilla extract, (10g if Concentrated Extract)
- 3 Eggs, room temperature
Fruit Coulis
- 250 g fresh fruit, Mango or Berries(thawed if using frozen berries)
- 75 g sugar
- 15 g Lemon juice, fresh
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. LIne a 20-22cm springform cake pan with greaseproof paper. Preheat oven to 160*.
2. Break biscuits in half as you place in TM bowl, crush 3sec/Sp 7. Add cinnamon and melted butter, mix 5sec/Sp 6.
3. Spread mixture in cake pan and using the back of a soup spoon, press over base and up the sides, at least 3-4cm. Place in the refridgerator until filling is ready.
1. Place philly cheese into TM bowl, beat 10sec/Sp 5.5. Scrape down sides. Repeat this step 3 MORE times. Scrape down sides.
2. Add flour and salt, beat 10sec/Sp 5, scrape down sides. Repeat, scrape down sides.
3. Add sugar, sour cream and vanilla, beat 20sec/Sp 5, scrape down sides then beat again 10 sec/Sp 5, scrape down sides.
4. Crack the eggs into a small jug or bowl. Add eggs one at a time through the hole in the lid while mixing on Sp 4, approx. 50sec in TOTAL(wait a few seconds between each egg, and each egg beats for about 10sec). Until JUST COMBINED.
5. Pour mixture into the cake pan over the biscuit base. Bake for 45-50 min, until JUST SET, but still has a slight wobble in the centre (shake the oven shelf rack a tiny little bit).
6. Turn off oven, leave cheesecake in oven with the door open about 10cm to cool gradually for about an hour, then refridgerate for about 4 hours or overnight before serving.
1. Place fresh fruit, sugar and lemon juice into TM bowl and blend 30sec/Sp 5-10, increasing gradually.
2. Cook 5min/90*/Sp 2. Allow to cool before serving. For a smoother consistency (particularly if using berries) push through a fine mesh seive after cooking.
Biscuit Base
Cheesecake Filling
Fruit Coulis
Tip
I have to give thanks and credit to the Perth MKR contestants Nev & Kell who scored a 10 for this recipe of theirs.
I just couldn't resist converting it as it tastes divine. I've made it a few times now and it always turns out fantastic. Family and friends also rate it highly.
The cheesecake is best made the night before or early in the day that you want it, as well as the coulis.
I used fresh Mango in my coulis, it was very juicy, but if you use fruit that's not so juicy (banana,some mangoes) add 50g of water at the beginning.
Serve with a little fresh fruit as well.
Thermomix Model
-
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
Easy and delicious! I needed to double the recipe. After reading the comments I made two rather than one large one. I made the two bases separately but was pushed for time so I mixed a double lot of the filling however it took a long time to mix properly. I'd probably do it in two lots next time. I added about 25% onto the mixing time as suggested but needed a bit longer. My oven runs a bit hot so I set the temperature to about 150 degrees fanforced. Cooked both together and they needed an extra 10-15 minutes but we're cooked beautifully with no cracks. I only made one lot of strawberry coulis as not everyone likes sauce and it made plenty, I had leftovers which I plan to use in a cocktail 😜
This is the best cheesecake I've ever made! Thanks so much for the recipe. I made the cheesecake the night before but the strawberry sauce was still slightly warm when serves but still fantastic. I will be making this again and again. The hint of cinnamon in the base is such a good touch too. Thanks so much!
Victor..
Goodiewooden: SO happy you loved this recipe and found it easy to make. I also love it on it's own. My daughter just requested it a couple of weeks ago. Still a big hit with the family and friends. Cheers, happy baking
astridlp0: YAY! Thanks for the great rating and comments. So happy that you enjoyed this recipe. It's always requested from my family. Cheers
Absolute perfection! I just made the cheesecake without the coulis and it was still to die for delicious! Thanks for a wonderful and easy to follow recipe adaptation!
Amazing! a total hit. I made the coulis with mixed berries- delicious.
Jody92: Glad you loved it, thanks for the great rating and stars. Look up my other recipes too. Happy baking
Jojo73: Hi, so glad you're making this again. Sorry I'm late, only just saw your comments. My oven has hot spots so I always bake on Fan Forced, seems to help with it.
Hope it worked out well for you, if it cracks again, turn your oven off earlier, it's baking a little too long. Best of luck.
sdmcleod: Hi, I'm sorry, didn't see this message earlier. I'm not sure how doubling the recipe would go. If it ends up too deep then the outside will cook before the inside, the outside may be overcooked.
A good idea might be to double the recipe but bake in 2 separate cake pans, then cooking will be even.
As a rule, when you double recipes, you don't double mixing times, you increase by 20-30%. So if it says 10 seconds, make it about 12-13.... You would need to check by eye too, making sure it looks the same as usual. Good luck, hope it works out well
Loved it, made without the topping tho but so yum
Are you sure to delete this comment ?