Ingredients
Base
- 100 g Butter, Chilled and diced
- 75 g plain flour
- 50 g almond meal
- 30 g brown sugar
Filling
- 4 eggs, Separated
- 150 g castor sugar
- 250 g cream cheese
- Rind of 2 lemons
- 125 mL lemon juice, (Approximately 2 lemons)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C. Line a 22cm spring form tin.
Place Butter, flour, almond meal and brown sugar in TM bowl for 10 sec speed 5.
Scrape mixture into prepared tin and smooth using the back of a spoon. Bake for 20 mins or until nicely golden. Do not wash the TM bowl. When base is removed from the oven, drop the temperature to 160C.
Place egg yolks, sugar, cream cheese and rind in TM bowl, blitz for 20 sec speed 4. Scrape down the sides of bowl, add the lemon juice and mix for 10 sec speed 4.
Poor mixture into large mixing bowl. Thoroughly wash and dry TM bowl.
Insert butterfly to TM bowl. Place egg whites in TM bowl and beat for 1 min 45 sec on speed 3, or until soft peaks form.
Stir half the beaten egg whites through the lemon mixture using a wooden spoon. Then fold in remaining egg whites, being particular to retain as much air as possible.
Poor mixture over cooled base and bake at 160C for 35-40mins or until just set in the center.
Cool cake in switched off oven with door ajar, this will help reduce the amount of cracks which may form.
Serve cold topped with finely sliced mango, berries and passion fruit.
Base
Filling
Handy Tips
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 really enjoyed this cheese cake. It is super light and delicious. My only suggestion is to mill the lemon zest for the filling prior to adding the other ingredients. It didn't mill it and I had big chunks through my cheese cake.
Tried this recipe, and the taste was good, but it wasn't nice as in the picture
I hope my next time will be better!
The base was very tricky. Sticky and hard to spread. Had to make an extra half batch to cover my 25cm tin. Buuuuut tasted amazing!!! Put blueberries on top with a dollop of cream. Delish!!
This is a sensational, not too sweet, light and tangy dessert. Perfect for any occasion. We will make this often.
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