- TM 31
Ingredients
Cheesecake with meringue topping
- 100 g white sugar
Base
- 130 g unsalted butter, cut into pieces (1-2 cm), plus extra for greasing
- 30 g white sugar
- 2 eggs
- 200 g self-raising flour, plus extra for dusting
Filling and meringue topping
- 1 lemon, zest only, no white pith
- 250 g white sugar
- 1000 g quark or fresh ricotta cheese, well drained (see Tips)
- 5 eggs, seperated
- 80 g cornflour
- 650 g full cream milk
- 40 g lemon juice (approx. 1 lemon)
- 120 g Grapeseed Oil
- 1 pinch sea salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place sugar into mixing bowl and mill 10 sec/speed 10. Transfer icing sugar into a bowl and set aside.
- Preheat oven to 180°C. Grease and line a rectangular baking dish (32 x 22 x 7 cm) and set aside.
- Place butter, sugar, eggs and flour into mixing bowl and mix 5 sec/speed 6. Transfer dough into prepared baking dish. Dust hands with a little extra flour, then evenly spread dough over base of dish and set aside. Clean and dry mixing bowl.
- Place lemon zest and sugar into mixing bowl and mill 20 sec/spoeed 9.
- Add quark or well drained ricotta, egg yolks, cornflour, milk, lemon juice and oil and mix 3 min/speed 6.
- Transfer cheese mixture into prepared baking dish and spread evenly over base. Bake for 50 minutes (180°C) or until light golden brown. Set aside in tin to cool. Thoroughly clean and dry mixing bowl.
- Insert butterflywhisk. Place egg whites and salt into mixing bowl and beat 3 min/speed 3, without measuring cup.
- Beat for a further 3 min/speed 3, slowly adding reserved icing sugar through hole in mixing bowl lid 1 teaspoon at a time, until light and fluffy.
- Remove butterfly whisk. Transfer meringue topping onto cake in baking tin and spread over evenly with spatula. Bake for 10 minutes (180°C) or until lightly golden on top. Set aside to cool for a minimum of 2 hours before serving.
Base
Filling and meringue topping
Tip
After setting aside to cool, you may notice a few drops of condensation on the slice, this is the desired result.
Also known as farmer's cheese, quark is a soft cheese popular in Northern and Eastern Europe. Quark can be purchased in some delis and specialty food stores. To make your own, you can find the recipe in our cookbook Vegetarian Kitchen.
To make your own ricotta, visit Cookidoo® (www.cookidoo.com.au) and register to receive your free Welcome collection of 10 Thermomix favourite recipes, including homemade ricotta.
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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Comments
Hi Jackie Bee,
We're sorry to hear about your experience. This recipe does serve a crowd, and the dish will be very full once you add the cheese mixture over the base, which is why we recommend using such a large baking dish (it should be at least 32 x 22 cm, measuring along the base of the dish, and 7 cm, measuing along the inside wall of the dish; this is the size we used when tsting the recipe in-house).
And the filling will be thing (the consistency of pouring cream is correct!).
When adding cornflour to the mixture, we suggest adding it in larger spoonfuls, as the scales may not detect the weight properly when adding in small quantities (resulting in too much being added to the dish).
We do hope you try this dessert again - we have had other customers rave about it!
Kind regards,
Thermomix Head Office
Thermomix Head Office
23/12/16 I have made this today for a Christmas day lunch (in 2 days) I planned to put the meringue on tomorrow.
It smells lovely but be warned it is a very large amount of filling. I used the exact size dish specified but it filled that to the brim and another medium sized tin also, and spilled some onto the floor!
I worried about the ingredients, especially when it says spread filling evenly. Mine was quite liquid, like a pouring cream. Ikg of ricotta and 650g milk is a lot. It did set in the oven
Tasting the smaller one, the cornflour is the dominant taste. I believe there could be errors in the recipe.
I will probably not take it to my Christmas function, not will I make it again. Very disappointing.
26/12/16 Addit: I threw this cheesecake out. I had triple-checked every item and method, but a total fail.
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