Ingredients
Base
- 200 grams Sweet Plain biscuits, eg Marie, Digestive, Scotch Finger
- 125 grams Butter, reduced salt or unsalted, roughly cubed
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
Filling
- 250 grams Cream Cheese, Cubed
- 250 grams ricotta cheese
- 150 grams caster sugar
- 3 eggs
- 190 grams thickened cream
- 45 grams plain flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line the base of a 23cm springform tin with baking paper.
Place biscuits, butter and spices into the mixing bowl. Chop 40 secs / Speed 4.
As different biscuits can take more time to crumb, scrape the bowl down and repeat if necessary to achieve a fine crumb consistency.
Press the biscuit mixture on to the base and slightly up the sides of the prepared tin.
Preheat oven (fan forced) to 120 degrees. Wash and dry the mixing bowl.
Add cream cheese, ricotta and sugar to the mixing bowl. Mix 30 seconds / speed 5. Scrape bowl down and repeat (30 seconds / speed 5).
With the measuring cup off, set the speed to 3 and add eggs one at a time through the measuring cup hole. Continue mixing until the last egg is well combined.
Add cream, flour, lemon juice and vanilla and mix 15 seconds / speed 3.
Scrape the mixing bowl down and stir the filling with the spatula to incorporate any ingredients scraped off the sides.
Pour the filling mixture into the prepared tin and bake in the preheated oven for 1 hour and 30 minutes or until firm in the centre.
Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for several hours before serving.
Base
Filling
Tip
For a special occasion, serve with whipped cream and berry coulis / sauce and fresh berries, or caramel sauce and praline.
Thermomix Model
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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!
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
Really easy and adaptable recipe if you don't have the exact ingredients.
This is SOO delicious! Its now my go to baked cheesecake recipe.
Super easy. I added about 3 times the quantity of lemon. The aroma of the spices in the crust whilst in the oven is beautiful. And the taste is beautiful with subtle lemon and vanilla and a light fluffy texture with enough intrigue to make you want more. 5 out of 5 on the yum meter!
I made this last night. Super easy to do, and probably the best cheesecake I've ever made! I didn't have the ground ginger, so I left that out.
Brilliant recipe!
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