Ingredients
Base
- 250 grams plain sweet biscuits- arrowroot or scotch fingers are good
- 150 grams Butter Cubed
Filling
- 1 package Lime jelly crystals
- 175 grams Boiling water
- 75 grams lime juice
- 375 grams Philladelphia Cream Cheese, Room temp
- 250 grams caster sugar (1 cup)
- 1 teaspoon vanilla essence
- 1 can Carnation Evaporated Milk, Chilled overnight in refrigerator
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Melt butter for 2 minutes 100 degrees speed 2. Set aside. Crush biscuits in TM bowl (Dont worry about cleaning TM bowl) for 30 seconds speed 8. Add melted butter and combine 20 seconds speed 3. Press into base of 22cm springform pan. I like to line my base but not necessary. Leave to set whilst making filling.In clean TM bowl mix jelly, lime juice and boiling water for 2 minutes speed 3. Set aside to cool. In TM bowl (unwashed) insert butterfly and beat cream cheese, sugar and vanilla essence for 3 minutes speed 3 till smooth. With butterfly still revolving add in jelly mix and mix till well combined. Set aside.
Clean TM bowl and butterfly. Beat evaported milk speed 4 for 5 mins until thick and fluffy. Whisk in jelly mix. Pour over base and refrigerate for 8 hours
Filling
Tip
Use chocolate crackle mix as a base.
For a quick set (1-2 hours) add 3 teaspoons of gelatine to jelly crystals.
Decorate as desired.
Use any flavour jelly crystals.
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 have made this before so thank you for converting to thermomix. Absolutely delicious with whipped cream on top.
I actually made this cheesecake to take along to our 2014 Thermofest launch party. I thought we would go to Paris so dressed as a french chef and took along a frog pie for a bit of fun. The actual recipe is delicious and has a very light texture great for dessert after a big meal. I used a chocolate crackle base but you could use chocolate biscuits and add some peppermint crisp chips to it for a yummy base. So many choices from this recipe.
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