Ingredients
Base
- 125 grams plain biscuits
- 40 grams softened butter
Filling
- 250 grams cream cheese
- 75 grams sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon gelatin, dissolved in 2TBS boiling water, cooled
- 100 grams white chocolate melts
- 100 grams thickened cream
- 60 grams raspberries, fresh or frozen
To decorate
- 100 grams white chocolate block
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line the base & sides of 2 small heart shaped springform tins with baking paper
1. Add biscuits to the TM bowl & crush 5-8sec/speed 7
2. Scrape down bowl & add butter & mix 5sec/speed 7
3. Put half of the biscuit crumbs into each heart tin & press down until firm
4. Refrigerate
5. Melt the white chocolate in the TM bowl 2min/50deg/speed 1
6. Add cream cheese, sugar & lemon zest & mix 45sec/speed 5
7. Scrape down sides & add gelatin mixture & mix 10sec/speed5
8. Add thickened cream & mix 20sec/speed5
9. Scrape down sides of the bowl & fold through raspberries with a spatula
10. Pour into heart tins & refrigerate
11. Using a vegetable peeler down the edge of the block of white chocolate, shave off chocolate shards & sprinkle over the cheesecakes after they have been released from their tins
Base.
Filling
To decorate
Tip
These are quite large servings of cheesecake - you may not need any dinner beforehand!!
You can double the recipe to make 1 round 19cm cheesecake
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.
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