- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Lemon Cloud Cake
cheesecake
- 1 jar Lemon curd
- 1 cans Sweetened condensed, 400 gms
- 250 grams plain biscuits
- 125 grams Butter, cubed
- 2 heaped tsp gelatine, powdered
- 80 grams hot water
- 500 grams cream cheese, cubed
- 80 grams lemon juice
- 3-4 portions egg whites, room temperature
- 180 grams raw sugar
- 100 grams white vinegar
- 1 litres water
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add 250 grams of your favourite plain biscuits to bowl with 125 grams butter, cut into cubes and blitz for 20 seconds on speed 8.
- Pour into the springform pan and press into the base and up the sides until firm. Refrigerate whilst you make the filling.
- Add 2 tspns powdered gelatine to 80 grams hot water in a small bowl and stir to dissolve, set aside.
- Without cleaning the bowl, add 500 grams of cream cheese, cut into pieces and soften for 30 seconds on speed 5.
- Add 400 grams of sweetened condensed milk, 80 grams of lemon juice and the gelatine mixture. Blend for 20 seconds on speed 5, scrape down the sides and go again for another 10 seconds on speed 5 if needed.
- Pour filling into the base and allow to chill for 5-6 hours or overnight.
- Clean bowl and do a vinegar wash before making the meringue. Vinegar wash, 1 litre water and 100 grams vinegar. Heat for 15 minutes at Varoma temp on speed 2. Then very gradually increase the speed to 7 before emptying and drying.
- Once set completely, top filling with lemon curd.
- Add 180 grams of raw sugar and mill for 10 seconds on speed 9
- Insert the butterfly whisk, add 3-4 egg whites and cook for 3 minutes at 70c on speed 3 without the measuring cup, until firm and glossy and soft peaks form.
- Pile meringue on top of cheesecake and make little peaks all over with a spoon. I toast the meringue with a kitchen blow torch but placing it under a pre-heated hot grill for a minute would work too.
Base
Filling
Meringue
Tip
I use these recipes from Cookidoo for the lemon curd and sweetened condensed milk.
Lemon Curd
https://cookidoo.com.au/recipes/recipe/en-AU/r556933
Sweetened condensed milk
https://cookidoo.com.au/recipes/recipe/en-AU/r260551
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
-
Recipe is created forTM 21
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