Ingredients
- 100 g raw almonds
- 110 g raw sugar
- 80 g plain flour
- 80 g Butter, room temperature
- 1 lemon, juice and 8cm piece of rind
- 1000 g cream cheese, roughly chopped
- 600 g condensed milk
- 250 g Apple Juice concentrate
- 2.25 tbsp gelatinw
- 150 g frozen raspberries
- 150 g Fresh Raspberries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180°C.
2. Place almonds and 40g sugar in TM bowl, mill for 20 seconds, speed 10.
3. Add flour and butter, mix for 5 seconds, speed 8. Press mixture firmly into the base of a lined 28cm spring form pan. Bake for 15 minutes, or until golden. Allow to cool.
4. Meanwhile, place 20g sugar and lemon rind in TM bowl. Mill for 10 seconds, speed 10.
5. Add half the cream cheese, mix for 30 seconds, speed 4. Set aside.
6. Add remaining cream cheese, mix for 30 seconds, speed 4. Set aside.
7. Place 100g condensed milk and 1 1/4 tbsp gelatine in a small cup or bowl and stir to combine. Set aside.
8. Place remaining condensed milk in TM bowl, heat for 4 minutes, 70°C, speed 2.
9. Add gelatine mixture, mix for 20 seconds, speed 2.
10. Add cream cheese and lemon juice, mix for 1 minute, speed 6. Pour filling onto cooled base. Smooth the top using the back of the spatula or large spoon. Ensure mixture is right in all the edges. Place in the freezer.
11. Meanwhile, place 50g apple juice and remaining 1 tbsp gelatine in a small cup and stir to combine. Set aside.
12. Place frozen raspberries and 50g sugar in TM bowl, mill for 5 seconds, speed 9. Set aside.
13. Without cleaning TM bowl add remaining apple juice, cook for 3 minutes, 70°C, speed 2.
14. Add gelatine mixture, mix for 20 seconds, speed 2.
15. Add milled raspberries and sugar, mix for a further 20 seconds, speed 2. Remove cheesecake from freezer and pour over raspberry mixture. Scatter with remaining raspberries and refrigerate for a minimum of 4 hours prior to serving.
Tip
Variation: For a faster option, crush biscuits and mix with butter to form the base — this requires no baking!
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
Tastes amazing. 1000gms was too much filling for our cake tin though, i think you could half it as we made 18 muffin sized oreo cookie based cheese cakes to use up the extra cream cheese filling.
We used organic cloudy apple juice and the raspberry jelly worked out perfect.
Made this last for desert, was very nice and a hit with my guests, was wondering if you could halve the cream cheese as I found it a little too much center , however loved the base and top, will def make again 😊
Thank you nic can bake:
Erin Scott:I used apple
juice, it was still delicious and the jelly still set.
I can't find apple juice concentrate? Does anyone know if I can just use apple juice?
Absolutely devine! Will be my go to cheesecake recipe. So smooth and creamy, with the lovely tart lemon and raspberry flavours. Great to feed a crowd!
I love Alyce Alexandra recipes and have serval of her recipe books....Loving this recipe too.
This is amazing!!
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