Ingredients
Base
- 120 g Butter
- 250 g Buttersnap Cookies
Filling
- 130 g raw sugar
- 60 g thickened cream
- 500 g cream cheese
- 1 tsp vanilla extract
- 250 g Lemon Curd BCB
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line the sides of a springform tin
2. Melt butter 3 min/50'/
"Gentle stir setting" 3. Add biscuits and blend 8 sec/speed 9
4. Scrape down and blend 4 sec/speed 5
5. Press into tin
6. Refrigerate for 15 mins
1. Mill Sugar 5 sec/speed 9
2. Add cream, cream cheese and vanilla and mix together 20 sec/speed 5, scrape down
3. Add Lemon curd and combine 15 sec/speed 6.
4. Fill base with filling and refrigerate to set for at least 3 hours.
To make Base
Filling
Tip
Lovely served with a raspberry coulis.
Thermomix Model
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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.
Comments
Too sloppy. No gelatine in this recipe, so there's nothing holding the shape. After setting it for hours, it was a mess, so I scapes off the mixture off of the base. Added gelatine to the instructions, on the gelatine pack, and mixed it through, then set it again. NOW it's perfect.
EmJayZed: it has no gelatine in it, to set it. I made it as well and it didn't set. So I scraped the mixture off, added gelatine and set it again. And it's perfect
Easy recipe but quantities need some adjustments.
100g butter
200g biscuits (I used Marie biscuits)
30gm cream
150gm cold lemon curd
Quick, easy and tasty - picture shows crust up the sides, I would recommend doing this otherwise base is too thick. I would use less butter next time (about 100g). The filling ended up soft, even after refridgeration overnight, so I would use more creamcheese and less cream next time too.
I made this following the recipe to the letter. It didn't set and the crust was rock hard. Tasted ok, but was a sloppy mess
Great receipe made it today, it was so easy and tastes great, my Hubby doesnt like anything too sweet, and he really liked this. I made my own lemon curd, so I was realy pleased with the result.
I only used half the filling recipe due to amount of cream cheese in my fridge. I'm going to put chopped up jelly on top to make it bigger. There was too much base so I would cut it down to 200gms biscuits and 95 gms butter next time. Otherwise, it tastes yummy. Oh, I used lime curd as I had it already.
The family liked it, but it was not set enough and it needed more flavouring. Would prefer one that sets better.