Preparation time
30min
Total time
30min
Portion
12
person(s)
Level
easy
Ingredients
Strawberry Cheesecake - no bake
- Oreo Biscuits, 2 x 137g packets
- 80 grams Butter
- 2 strawberry, punnets, wash and dry, remove tops
- 500 grams cream cheese, soften to room temperature
- 125 grams caster sugar
- 200 grams whipping cream
- 1 lemon, juice of 1 lemon
- 4 teaspoons gelatin
- hot water, 1/4 cup
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Empty 2 packets of oreo biscuits into the bowl, add butter.
2. Mix for 10 seconds on speed 5
3. Scrape side of the bowl and mix further 10 seconds on speed 5 if not already combined together.
4. Pour biscuits mixture into the tin lined with baking paper. Spread the biscuits mixture across to make a base.
Chilled mixture in the fridge for about 15-30 mins. - FILLING
1. Put strawberry in TM bowl (you can leave about 6 to 8 strawberry aside for decoration as per photo). Mix on speed 5 for 5 seconds.
2. Add cream cheese, caster suger, lemon juice to the TM bowl, mix on speed 6 for 10 seconds.
Scrape the bowl and mix further 10 seconds on speed 6 if not already combined.
3. Add whipping cream, mix 10 seconds on speed 5. Scrape the bowl and mix further 10 seconds on speed 5 if not already combined.
4. Put gelatin in a small bowl and add hot water to the powder, mix well until all disolve.
5. Dial the Thermomix machine on speed 4 with lid on but without the measuring cup (MC) and let it run. Slowly pour gelatin mixture thru the hole on top on the lid. Be sure to scrape every bit of gelatin mixture into the bowl.
6. Place MC onto the lid and mix for 10 seconds on speed 5.
Pour filling into the prepared pan and place in the fridge for at least 6 - 8 hours. I actually make this the night before to make sure that it sets properly.
Cut the strawberry that had been put aside for decorations once the cheesecake is set.
1. BASE
Tip
You can use any other biscuits to make the base, ie.. arrowroot, granita, sweet biscuits.
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.
Other users also liked
Show me similar recipes by:
Comments
Tried this with Gel-it-in (vegetarian gelatin) and the ‘filling’ step 4 turned into a gluey mess and I was not able to pour it in without using more hot water. Result was an unset cheesecake after an overnight fridge sleepover! However, I placed it in the freezer for about 2hours and it was refreshing & delicious. Will definitely try again with regular gelatine next time.
Are you sure to delete this comment ?