Preparation time
4h 0min
Total time
4h 45min
Portion
10
portion(s)
Level
easy
Ingredients
- 85 grams Butter
- 250 grams raw sugar
- 200 grams Digestive biscuits, can use simple gluten free tea biscuits
- 750 grams cream cheese, Cut into blocks
- 2 tbsp plain flour, can use gluten free flour
- 1 tsp vanilla extract
- 1 tsp lemon zest, grated
- 1 tsp lemon juice
- 250 grams sour cream
- 3 eggs
- ground nutmeg
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 20cm round springform pan with baking paper.
- Add sugar (250g) to bowl. Mill Speed 10 / 10 seconds to make icing sugar.
- Set icing sugar aside into a small bowl, then return 2 Tbsp to the mixer bowl.
- Add biscuits (200g) to the bowl. Closed lid / Turbo / 3-4x 1 second blasts until crushed.
- Add butter (85g) to the bowl. Program 2 mins / 80C / Reverse+Speed 3.
- Press biscuit mixture into the base of the tin & bake in the oven for 10 minutes.
- Once the base has finished, remove from oven and increase the temperature to 200C.
- While the base is baking program 25 minutes / 37C / Speed 3. Note: this is NOT intended to keep going for the entire 25 minutes, it’s just to ensure the heating element continues at 37 degrees.
- Feed in cream cheese through the lid, breaking up the blocks one at a time, until well combined.
- Slowly add in remaining icing sugar from Step 4 and the flour (2 Tbsp) until well combined.
- Stop the blades and insert the whisk attachment WHILE the cheese mixture is still in the bowl.
- Grate lemon (1 tsp) into the bowl.
- Turn on to Speed 3 while adding in lemon juice (1 tsp), eggs (3), vanilla extract (1 tsp) and sour cream (250g). Scrape down sides if required. The mixture should be homogenous.
- Butter the sides of the springform pan.
- Pour mixture directly onto base in one smooth movement. This is important if you want your cheesecake to have a smooth top.
- Bake for 10 minutes at 200°C then reduce heat to 100°C and continueto bake for another 25 minutes.
- Turn oven off, allowing cake to cool for two hours with oven door closed.
- Place in fridge (preferably overnight).
- Dust the top of the cheesecake with freshly ground nutmeg to serve
Preparation
Base
Filling
Serve
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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