Desserts & sweets

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thumbnail image 1
Preparation time
0min
Total time
0min
Portion
12 portion(s)
Level
easy
  • TM 31
published: 2014/04/01
changed: 2017/08/13

Ingredients

Cheesecake Base

  • 300 g Nuts, almonds, macadamias, pecans or walnuts
  • 200 g Dark cooking chocolate
  • 50 g Butter

Cheesecake Filling

  • 500 g Light cream cheese
  • 500 g light cream, or half light cream and half yoghurt
  • 100 g sugar
  • 3 lemons, rind and juice
  • 2 level tablespoons Gelatine powder

Fruit Topping

  • 300 g berries, or 100 grams water + 200g passionfruit or lemon juice
  • 120 g sugar
  • 1 heaped tablespoon gluten free cornflour
  • 2 level tablespoons gelatine power

Fruit Topping [optional]

  • 300 g berries, or 200 grams passionfruit or lemon juice, mixed with 100g water
  • 120 g sugar
  • 1 level tablespoon gluten free cornflour
  • 1 lemon, juiced
  • 2 level tablespoons Gelatine powder
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Recipe's preparation

    Base

  1. Prepare either a 22cm springform pan, 12 normal size muffin pans, or 24 mini-muffin pans. Straight sided silicone pans work best for individual muffins. If not using silicone moulds, spray with cooking spray, or line with butter.


     


     


  2. Place the nuts in the TM bowl and grind speed 8/10 seconds, or until fine. Remove from TM bowl and set aside.  


     


     

  3. Place chocolate and butter into TM bowl and heat 2-5mins/50C/speed 3 until melted.


     


  4. Turn TM on to 1 min/speed 5 and slowly pour the ground nuts through the measuring cup aperture, continue until well combined.


     


  5. Place approximately one tablespoon of base per mini muffin. Press nut base into each patty pan until level, you can use the base of the MC for this. Refrigerate to set.


     


     


    6. Cheese Filling

  6. Place the lemon rind into the TM bowl and grate for 30s/speed 8.


     


     


  7. Add the lemon juice to TM bowl with the rind. Heat 90/1 minute/speed 3, slowly pouring the gelatine powder through the MC aperture.


     


     


  8. Add the cream cheese and sugar to the TM bowl. Whip for 1min/speed 8.


     


     


  9. Insert the butterfly. Add cream and whip further 1 min/speed 4 or until 2well combined.


     


     


  10. Pour the mixture over the chilled bases to 1/4cm from the top of the pans [to allow space for the topping]. Place into the refrigerator to set.


     


     


    11. Fruit Topping

  11. Place all of the ingredients except the gelatine into the TM bowl. Cook 100/10 mins/speed 2/counter-clockwise operation


     


     


  12. Strain off 3 tablespoons of the hot liquid from the topping mixture into a cup, and sprinkle over the gelatine, stirring until dissolved.


     


     


  13. Turn on the topping mixture in the TM bowl to 1min/speed 2/counter-clockwise operation, while slowly pouring the gelatine mixture into the TM bowl.


     


     


  14. Allow the topping mixture to cool to room temperature, and then pour onto the previously set and chilled cheesecake base and filling. Return to the refrigerator to set, preferably overnight, or alternatively, the tarts can be frozen, which makes the tarts much easier to turn out. Remove and turn out about one half hour before serving.


     


     


Tip

These cheesecakes are light and lemony, and the base has a lovely, crisp texture. The gelatine keeps the shape, so they can be sideless, and they look gorgeous if you use the same base with different toppings, like lemon, passionfruit, and berry. Too easy!









Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
Afternoon tea Cooking Buffet Cake Dessert Egg free Gluten free

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Light Cheesecake Tarts [Gluten Free]
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