Ingredients
Base
- 1 package Arrowroot Biscuits (packet), Can substitute for Gluten free biscuits
- 200 grams melted butter
Topping
- 300 mls pouring cream
- 2 blocks cream cheese (250gr each)
- 4 eggs
- 3/4 Cup of Sugar
- 2-3 heaped tablespoon custard powder
- squeeze lemon juice
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place biscuits into TM bowl 5 seconds/ speed 8
Add melted butter and stir 20 seconds/
"Counter-clockwise operation" /speed 2Remove from bowl and press into large pie dish pushing mixture up the sides as too.
Clean bowl and add cream. Insert butterfly whisk 2 seconds/ speed 3 repeat process until the cream has thickened, checking each time. The cream must be thickened not beaten.
Add eggs, sugar, custard powder and juice half lemon (about 1 TBSP). Mix 20 seconds/ speed 5, scrape down sides and mix for 20 seconds/ speed 5.
Pour over base and bake in a 180°C oven for 10 minutes. Without opening the oven door, turn oven down to 150°C and bake for a further 10 minutes. Again without opening the door switch off oven and leave inside oven for 1 hour.
If this is not the best cheese cake you’ve ever tasted, then please give me your recipe!
For Base
For Filling
Tip
For added crunch add coconut to base
Thermomix Model
-
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
So only takes 20 mins to cook?
Angie
Where do you add the cream cheese please? I want to make this...
Angie