Ingredients
Base
- 200 grams sweet biscuits
- 50 grams Butter
Filling
- 500 grams cream cheese, Softened
- 400 grams condensed milk
- 1 lemon juice
- 1 tablespoon gelatine
- 1/4 cup of boiling water
- 250 grams strawberries, roughly chopped
Topping
- 100 grams strawberries, sliced
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Add biscuits into TM bowl and crush for 5 secs on speed 7 (or until all biscuits have crumbed). Set aside.
Add butter to TM bowl and melt for 3 mins, 60 degrees, speed 1.
Add reserved crumbs and mix for 3 secs on speed 4.
Press into base of lined 20cm spring form tin. Set aside.
Describe the preparation steps of your recipe
In a dry clean TM bowl, add the cream cheese and beat for 10 secs on speed 5.
Add condensed milk and lemon juice and beat for 10 secs on speed 5.
Mix gelatine with boiling water and add with chopped strawberries to TM bowl, mixing for 3-5 secs / Reverse / Speed 4.
Pour mixture onto biscuit base.
Arrange sliced strawberries on top of cheesecake filling. Place in fridge to set for 3 hours +
Base
Filling
Topping and Set
Tip
If you want a pink cheesecake, add half the chopped strawberries in with the condensed milk and lemon juice. Use any biscuits you would like for the crumb, I find butternut snaps the best.
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
Use 100g butter in base
What does it mean add 1 lemon juice. I tbspn or juice from 1 lemon?
Just wondering how much Lemon Juice is required as it doesn't say, is it the whole lemon??
Delicious, I used rice cookies and 50gms of butter for the base. Simple, easy recipe.
What a winner! I used 100g butter with 200g arrowroot biscuits and blitzed half the strawberries to make a pink cheesecake. I also used half a packet of strawberry jelly (cooled) to make a thin layer on top. Looked fantastic and tasted great - not too heavy nor too sweet. Will definitely make this again for special occasions.
CookieMonster123:
Hi, I use the Arnotts Rice Cookies. My daughter has wheat and egg allergies and that one is great for her. Tastes yum too with the coconut flavour. They are available at Woolies or Coles, cost about $2.60 for 200gr packet. I use the whole pack for the base. Very nice. Good luck with it, hope it helps.
Hi,
I made this cheesecake with tinned peaches (in mango puree) by draining the peaches and adding the same amount as you would with strawberries. Very nice too, and worked fine. It was a bit sweeter though than with the fresh strawberries.
The family loves this recipe, definitely a favourite!
Great recipe! Followed everyone elses suggestion with the extra butter for base! YUM!
Comments above