Ingredients
No bake lemon lime cheesecake.
- 300 g Butternut snap (or other sweet biscuit)
- 110 g Butter, unsalted
- 1 lemons
- 2 Limes
- 4 level teaspoons Powdered gelatin (or agar agar powder)
- 750 g cream cheese
- 230 g caster sugar
- 450 g cream, whipping, 30-40% fat
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Grease and line 20cm springform tin. (Invert base to make it easier to remove once cheesecake is set). Also set out approx 15 small foil tart pans 7cm wide.
2. Add biscuits to
"Closed lid" . Chop approx 20sec speed 4 (or until finely crumbed) Set biscuit crumbs aside.
3. Add butter to"Closed lid" . Melt butter 70c, 2min speed 2. (Add a little time if butter is not completely melted)
4. Return biscuit crumbs to"Closed lid" with butter. Mix speed 4 approx 20seconds until fully combined.
5. Press approx half biscuit crumb mixture into prepared springform tin making sure to press base approx 1-2 cm up the sides of tin. Add 1 heaped tsp biscuit mixture to each foil pan and press out. Place in fridge to chill. (After chilling, press out the base in the springform tin toward the edge of pan again to ensure no gaps. This will make it easier to remove once set).
6. Clean and dry"Closed lid" - 7. Finely zest lemon & limes. Set zest aside.
8. Juice lemon reserving 3 tbsp juice and juice limes reserving 2 tbsp juice. Combine juices in microwave safe bowl and heat approx 30 seconds on high. (Time may vary depending on your microwave. Juice should be hot but not boiling)
9. Sprinkle gelatin or agar powder over top of warm juice. Whisk quickly with a fork until fully combined forming a soft jelly. Set aside to cool slightly.
10. Add cream cheese to"Closed lid" . Mix 20 sec, speed 5. Scrape down sides of "Closed lid" and repeat for further 10 sec.
11. Add sugar and reserved zest to"Closed lid" and mix 30 sec, speed 5 until fully combined and smooth consistency. ( may need to increase speed to 6 for a few seconds to ensure all cream cheese and sugar are fully combined)
12. Add gelatin/agar mixture to"Closed lid" and mix 15 sec, speed 5.
13. Continue mixing speed 3, pour in cream slowly continuing mixing until combined (approx 30sec). Scrape down sides of bowl and mix a few more seconds to ensure fully combined.
14. Pour approx half of mixture into prepared springform. Divide remaining mixture into prepared foil pans. (Any remaining mixture can top up the springform tin once foil pans are filled)
15. Return to fridge for minimum of 3 hours or overnight to set.
16. Serve on it’s own or topped with whipped cream.
Base
Filling
Tip
This makes a lot of filling. I made 20 individual cheesecakes & 1 medium sized cheesecake from this recipe.
If you like more tang in your cheesecake, simply increase the volume of lemon and lime juice. Be careful not to add too much or your cheesecake will not set. (It will tolerate an extra 2 tbsp of juice without significant effect to etting)
Thermomix Model
-
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