Ingredients
Crumb Base
- 200 grams almonds (or a combination of nuts of your choice)
- 55 grams raisins
Lemon Cheesecake Filling
- 300 grams whipping cream
- 80 grams raw sugar
- zest of a small lemon
- 25 grams lemon juice
- 500 grams cream cheese (room temperature)
Blueberry Curd
- 160 grams raw sugar
- 500 grams blueberries, fresh or frozen
- 60 grams lemon juice
- 2 tablespoons cornflour
- 2 egg yolk
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place nuts and raisins into bowl.
Mill 8-10 seconds SP 9 to form rough crumbs
Place a small amount of crumbs into each of your glass jars.
Press down to about 1cm thick with the back of a teaspoon or a small
cylinder (a mascara tube or similar works well as it is high enough to extend past the top of the jar).
Set aside.
Place butterfly into bowl. Add cream.
Mix on SP 4 for approx 20 sec until cream is softly whipped.
Don't over whip. Set aside. Wash bowl.
Add sugar to bowl. Mill sugar 15 sec S P 9.
Add lemon rind. Mill 15 sec SP 9.
Add lemon juice and cream cheese in chunks.
Mix 10 sec SP 5 until well combined and smooth.
Add whipped cream. Mix 20 sec SP 4 until till mixture is combined.
Pour mixture on top of crumb bases in prepared jars.
To make it easier to get the mixture into the jars without making a mess
put into a piping bag or zip lock back with the corner cut off and
pipe into the jars.
Fill to approx 2/3 way up the jar.
This will leave enough room for the layer of blueberry curd.
Place jars in the refrigerator while you prepare the Blueberry Curd.
Place sugar in bowl and mill 10 sec SP 9.
Add blueberries and lemon juice.
Cook 15 min 100 SP 2 (this time could be reduced to 10 minutes if using
fresh berries)
Let cool for about 10min.
Purée berry mixture for 30 sec SP 6.
Add cornflour to yolks and mix together.
Add 2 tablespoons of berry liquid to thin the mix.
With the motor running, add cornflour/egg mix to bowl through the lid.
Cook 4 min 100 SP 2 until it thickens. Allow to cool.
Add about a 1cm layer of blueberry curd to the prepared cheesecakes
in the jars.
Refrigerate overnight.
To serve decorate the top of each dessert with a dollop of cream, a couple of
fresh berries and a little lemon zest if desired. Replace the lid to the jar,
tie on a spoon and dessert is ready to go!
These little jars of sweetness are easily transported and can be displayed
in a tub of ice ready to eat!
Crumb Base
Lemon Cheesecake Filling
Blueberry Curd
To Serve
Tip
Jars can be used to prepare lots of your favorite desserts. They can even be
placed in the oven to cook the contents.
And they are so easy to serve - Dessert to Go!
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
Only made the curd but swaped blueberries for strawberries.. ita devine.. doubled recipe and extended cooking time to make beautiful strawberry curd. Thankyou!
Perfect thank you. The cheesecake was not too sweet.
Wow really nice. The family love this. I arranged the mixture into tall glasses.
CN we use a different alternTive to the blueberry curd to something a little healthier? Love the jar idea!
Absolutely delicious! Thanks for sharing
Glad to hear you enjoyed the desserts in jars and that they were a big hit. You can use the jar idea for lots of desserts. It's really up to your imagination!
I made these yesterday in small jars to go. They were a big hit and delicious. Despite the fact that there are a few elements to this desert, it's not difficult and really quite easy. Thanks for coming up with such a wonderful sweet.
That sounds absolutely delicious. When I get my thermomix (next month hopefully) I will give it a try. Thanks for sharing.
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