Ingredients
Base
- 12 milk coffee biscuits
- 130 grams Macadamia Nuts (raw)
- 125 grams Butter, cubed
Filling
- 125 grams Butter, cubed at room temperature
- 140 grams sugar
- 250 grams cream cheese, Cubed
- 70 mls of boiling hot water
- 3 teaspoons Gelatine powder
- 2 teaspoons vanilla essence
- 2 teaspoons Ground Lemon Myrtle, (see note)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a springform tin base with baking paper and set aside.
Add butter to bowl and melt 50 degrees 3 mins/speed 1
Add biscuits and blend 10 secs/speed 8
add macadamia Nuts and blend 5 secs/speed 8
Put into tin and smooth doen mixture.
Put into fridge to set base.
In 70 mls of boiling water, disolve gelatine and mix until gelatine is completely dissolved. Set aside to cool down.
In a clean and dry TM bowl add sugar and mill 10 sec/ speed 9
Add butter and mix 30 secs/ speed 5
Add vanilla and Cream cheese and mix 20 sec/ speed 5.
Add Lemon Mrytle and mix 10 sec/ sped 5.
With the blades running on 3 pour cooled gelatine mix into the hole and mix until combined. (it's ok if the gelatine is still a little warm but not hot)
Pour filling onto prepared base and spread out evenly.
refridgerate until set. approx 3 hours
Base
Filling
Tip
Lemon Myrtle is an Australian native shrub. Leaves have a strong lemon taste and for this recipe Dried and Ground leaves are used. It can be bought online from different Bush tucker suppliers or in speciality gourmet shops.
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
My family's favourite cheesecake. This is a winner. People rave about it every time 😊
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