Ingredients
Base
- 500 grams Butternut Snap Biscuits
- 125 grams unsalted butter, Melted
Filling
- 3 level tsp powdered gelatine
- 2 level tbsp warm water
- 500 grams cream cheese
- 120 grams raw sugar
- 1 lemon, Rind Only
- 250 grams sour cream
- 300mls thickened cream
- juice of half a lemon
Blueberry Topping
- 120 grams raw sugar
- 360 grams blueberries, Frozen or Fresh
- 1.5 level tbsp cornflour
- juice of half a lemon
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Grease and line base and sides of a 22cm springform pan.
2. Process biscuits Sp 6, 30 secs. Scrape down sides then process Sp 6, 30secs. Continue to process as you add butter through hole in lid. Process for another 30 secs until combined
3. Press biscuit mix into the base and up the sides of your prepared pan. Wash bowl and place cake into fridge while you prepare your filling.
4. Put warm water into a small cup. Sprinkle over Gelatine and stir until dissolved.
5. Place lemon rind into bowl and grate 30 secs, Sp 8 until well zested. Add cheese and sugar and mix 1min, Sp 7 until light and fluffy. Turn speed down to 5 and mix in Gelatine mix until combined.
6. Add Sour cream, Cream and Lemon Juice. Combine 1min, Sp 5.
7. Spoon over prepared base and smooth over top. Place into fridge while you prepare your topping. Wash out bowl.
8. Place all topping ingredients into bowl. Cook 8mins, 100 deg, Sp 2, Reverse. Allow to cool to room temperature before spreading over the top of the cake. Fridge overnight or until set.
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
This is an absolutely beautiful dessert recipe and oh so easy.
had my husbands birthday celebration and this dessert cake did not disappoint....
wowsers, great feedback and no leftovers speaks for itself.....
Used 250g Coles Scotch fingers crushed first. Put into separate container. Melt 100g butter and add biscuits. Process 20 seconds until combined. Cut both sugar's down to 100g. Will try even less sugar next time. Used 3 punnets blueberry for top. Would mix 1 punnet extra through cheesecake mixture next time. Beautiful creamy cake. Will definitely be making again 😃
My first ever attempt at making cheesecake was a big success! Recipe was straightforward and easy, looks very impressive and tastes amazing so it's a winner on all fronts! Not sickly sweet as some cheesecakes can be. Will definitely be doing again when guests come for dinner. It might become my new signature dessert!
So delicious! This cheesecake has converted my Dad from a staunch anti-cheesecakeite to a cheesecake lover!
Made this a little while ago for a family get together. I put some of the blueberries through the main filling. Everyone was very impressed and asking for more
Turns out it wasn't ruined... Just a little less creamy and more set. Still totally delicious and everyone was well impressed.
I just made this recipe... It was super easy and looks delicious, but I've just realised I've left out the cream. Is it ruined???
I have made this cheesecake quite a few times now and everyone always loves it. I love the topping so much that I make up a jar of it (but I use mixed berries) and keep it in the fridge to use on other things such as cereal like porridge. It is especially yummy with the magic bean chocolate cake, I heat a slice of the cake in the microwave and serve it with the berry topping and frozen yoghurt, cream or ice cream. The last time I made the topping I reduced the sugar by half and it was still plenty sweet enough!
This was the first cold cheesecake I've ever made and it was fantastic! I made it for my Mum's birthday dinner and everyone couldn't believe I made it, they thought I bought it
I added a bit of extra sugar to the cheese filling because I have a sweet tooth and it was perfect. Next time I wouldn't use all of the biscuit base because it was a bit thick in parts but that was just my skill not the recipe. Thanks 
I made this cheesecake the first time with frozen blueberries and it was yum. The next time I made it, I only had frozen mixed berries, it was even yummier!
Are you sure to delete this comment ?