Ingredients
Base
- 150 g amaretti biscuits
- 100 g shredded wheat biscuits
- 125 g Butter
Filling
- 4 eggs
- 115 g Sugar (Raw)
- 600 g Italian Ricotta Cheese
- 160 g Mascarpone cheese
- 50 g Plain Flour.
- 1 lemon, Zest and juice
Topping
- 400 g strawberries, Hulled and halved
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven
Lightly grease a 23cm springpan (cake tin) and line with baking paper.Place Amaretti biscuits and Shredded wheat biscuits into the TM bowl mill until fine crumbs form. Approx 10 seconds on Speed 6. Set aside.
Melt the butter and cool.Add the biscuit crumbs, mix until all are coated.
Tip in to prepared tin and squish with a glass to evenly cover the base.
Bake for 10 mins. Remove from oven to cool.Lower oven temp to 150 degrees celcius.
Mill sugar until fine 8 secs on speed 8. Add egge and lightly mix until sugar disolves 8 secs on speed 4.
Add the cheeses, flour and lemon zest and squeeze of lemon juice.
Mix until well combined 40 seconds on speed 5.
Pour filling over cooled base. Bake for 45 mins or until set (should be wobbly in the middle). Switch off oven and leave door ajar untill cheescake is is completely cool.
Make half a batch of the strawberry jam from the EDC page 145, add the extra strawberries till soft. Cool and serve over the cheese cake.
This jam makes a great sauce as it does not gel too well, but tastes wonderful.
Basic Prep
Base
Filling
Topping
Tip
Lime zest and juice can be substituted for the lemon.
Do not over bake.
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
Perfect!