- TM 5
Ingredients
For the base
- 120 g raw almonds
- 6 --- dates
- 50 g Shredded coconut
- 1 pinch sea salt
For the filling
- 1 --- cup raw cashews, soaked for 2 - 4 hours
- 400 g can Coconut Cream
- 1/4 teaspoons Vanilla powder or paste
- 60 g lemon juice, about 2 lemons
- 1 tablespoon rice malt syrup or honey
- 1/2 tablespoon gelatin, disolved in boiling water
For the jelly top
- 200 g cherry juice / puree, (alternatively you can use pureed berries that have been strained through a nut bag to remove the seeds)
- 1/2 tablespoon gelatin, dissolved in boiling water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare your 12 muffin tin or springform cake tin/s by lining with baking paper and greasing. I use silicon molds so that I don't have to line or grease the tin.
To make the base
Add the base ingredients to the mixing bowl and process 40sec / sp9
Divide the mixture between your muffin or cake tin and press down until conpact.
Set this aside in the freezer while you prepare the filling.
To make the filling
Add the filling ingredients and blend 1min / sp9
Scrap down the side of the mixing bowl and blend again 1min / sp9
Taste and add more rice malt syrup or vanilla if desired, blend 5sec / sp6
Remove your muffin tins from the freezer and divide filling evening amoung them
Return muffin tins to the freezer and allow the filling to set for at least 1hour
To make the jelly top
Add pureeed berres or cherry juice and dissolved gelatin ingredients to mixing bowl and cook 4mins / 60deg / sp2
Allow mixture to cool to 37 degrees then remove your muffin tin from the freezer. First make sure your filling has set then slowly pour the cherry juice mixture on top of the filling
Return the muffin tin to the freezer until ready to serve
Tip
The jelly will crystallise in the freezer so simply remove the cheesecakes from the freezer 15 minutes before serving.
These cheesecakes can be made vegan friendly by simply replacing the gelatin with agar agar and using rice malt syrup instead of honey.
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.
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Comments
I have made this recipe a couple of times already and loving it! It turns out beautiful every time. i usually just puree cherries for topping and add gelatin without straining the juice. Thankyou for this healthy recipe.
How much boiling water for the gelatin?
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