Ingredients
Ginger base
- 125 g Butter
- 250 g Packet Gingernut biscuits
Cheesecake filling
- 500 g cream cheese
- 150 g castor sugar
- 3 tsp Gelatine powder
- 200 g cream
- 50 g lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line cake tin or pie tin with baking paper (I use 20cm springform cake tin)
Place butter into TM bowl soften 1min/37 deg/sp4
Add packet of gingernuts (I break each biscuit in half before putting in bowl) and mix 20sec/sp6. Scrape down sides and mix another 15sec/sp6. See general tip.
Press mixture into prepared tin and flatten with palm of your hand pushing up the sides slightly
Place cream cheese and sugar in TM bowl and mix for 30sec/ sp6
Dissolve gelatine in 1/4cup of boiling water ensuring there are no lumps
Add gelatine into cream cheese mix and combine 15sec/ sp4-5
Add cream and lemon juice and mix 40sec / sp5-6
Pour mixture onto base and refridgerate for at least 3 hours or overnight. Decorate with Lemon slices or shaving of Lemon rind. Serve and enjoy!
Ginger Base
Cheesecake filling
Tip
We like the base a little crunchy but if you like a softer base blend the biscuit mix a little finer and leave in the fridge for 30mins before adding the filling 
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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