thumbnail image 1
thumbnail image 1
Preparation time
20min
Total time
1h 30min
Portion
12 slice(s)
Level
easy
  • TM 31
published: 2014/11/02
changed: 2014/11/04

Ingredients

Ingredients A

  • 250 g cream cheese, (1 x 250g block Philadelphia cream cheese)
  • 50 g Butter
  • 100 g Milk

Ingredients B

  • 60 g cake flour, (super fine flour would be best)
  • 20 g Corn Flour
  • 6 egg yolks
  • 10 g lemon juice

Ingredients C

  • 140 g caster sugar
  • 6 egg whites
  • 1/4 teaspoon cream of tartar

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Recipe's preparation

    Step 1
  1. Preheat oven at 160C.

    1. Put all Ingredients A into TM bowl. Melt and mix at 60C/3 mins/speed 3. 

    2. Put all Ingredients B. Mix for 10 secs/speed 3. 

  2. Step 2
  3. 1. Insert butterfly. Place Ingredients C into the TM bowl (make sure it is clean and dry). 

    2. Whip for 3-4 mins/speed 3.5, or until a stiff consistency is achieved. 

    3. Remove butterfly.

  4. Step 3
  5. 1. Add batter from Step 1 into whipped egg whites. 

    2. Mix gently by hand using spatula until well combined.

    3. Pour into a 8-inch round cake pan (lightly grease and line bottom with baking paper).

    4. Bake cheesecake in water bath for 1 hour 10 mins at 160C until set and golden brown. 

Tip

Before whipping egg whites, bowl must be clean and very dry.

Make sure egg whites are whipped until a stiff consistency, otherwise, the cake will not be soft and fluffy. Also make sure you do not overbeat as the cake will sink. 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:

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Cotton Soft Japanese Cheesecake

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Comments

  • 1. August 2021 - 14:35
    1.0

    Horrible. Tastes like baked egg with a hint of lemon. Would never make again.

  • 6. June 2017 - 12:53

    AntheaS: I followed your suggestions but only added about 60g butter after finding my old recipe in an old fashioned cookbook. It was fine and may help those who find their caramel too runny?

  • 21. August 2016 - 18:09
    5.0

    This was amazing.

    I've made this the old fashioned way - using a double boiler etc etc, and for this recipe I made the meringue in my Kenwood chef, but the rest (Ingredients A & B) in the Thermomix and it just made the method so much easier.  I'm stoked with this recipe and it will likely be my go-to for desserts for a while!

  • 10. July 2016 - 18:47
    5.0

    Thank you, fantastic recipe! I had much more than what fit in my shallow 8" pan so next time I'll use a bigger one! Had a bit of burning at the top too but it's probably just my oven.

  • 29. May 2016 - 19:47

    Can you bake this without a water bath? What are the oven temperatures and times if you do? 

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