Ingredients
150g Butter
- 150 grams Butter
- 300 grams plain biscuits
- 1 1/2 tablespoons Gelatine powder
- 1 1/4 --- cup boiling water
- 500 grams Cream Cheese.
- 130 grams sugar
- 1 teaspoon vanilla es
- 1 Tub strawberries
- 2 sachet Jelly Crystals
- 1 1/2 Cup boiled water
- 1 1/2 cup cold water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
➕BASE➕
Melt butter 4 MINS/60d/SPEED 1. Set aside.
Meanwhile line a baking pan with baking paper. I use a medium sized dish about 30cmx20cm by about 5 and a half cm high
Blitz biscuits 5 SEC/SPEED 6. Add butter back in.
Mix 6 SEC/SPEED 3. Press mixture into pan, smoothing and pushing down with bottom of a glass. Chill in fridge. (I use a medium sized dish 30cmx20cm by 5cm high)
WASH AND DRY BOWL.
➕MIDDLE➕
Dissolve the gelatine powder into the 1 1/4 cup of boiling water, stirring to make sure it dissolves. Set aside.
Add cream cheese and sugar to bowl 20 SEC/SPEED 4.5
Add vanilla extract. Turn dial to SPEED 3 and slowly add the gelatin mixture through the hole in lid, till the timer reaches 30 seconds. Wipe any spills straight away. The mixture should be runny and smoothe.
Take base out of fridge and prick all over with a fork. Slowly pour cream cheese mixture over the base and let sit at room temperature for 10 MINS. (Wash bowl straight away)
Cut strawberries in half making sure you cut across the thickest part. Slice little "v's" into the top of each half.
Place each strawberry half into the cream cheese making sure they sink a little. Space out evenly.
Chill for at least 4 hours.
➕JELLY➕
Dissolve 2 packets of jelly into 1 1/2 cups of boiling water stirring well. Then add same qty of cold water. LET COOL!!!!
Gently pour over the cream cheese layer just enough to cover the strawberries.
Chill for at least 4 hours.
enjoy!!
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
Smooth, creamy not to sweet and very yummy.
The only problem i found was when i left the cheesecake at room temperature as per instructions before adding the strawberries my room temp was obviously a touch higher because my strawberries sank a little too much loosing a bit of their heart shape, but other than that it went exactly to plan.
They're very morish and i used 'Arnotts' Butternut snap cookies which give an authentic cheesecake base, ginger nut also are yummy.
I've made these 3 times now and getting better and better at perfecting them, my friends just can't get enough of these yummy cheesecakes.
Yes for sure will add now thanks
Can you "edit" the recipe & type size of tin. A lot of people print the recipe without comments. Also, do you think a larger tin would benefit the ingredients - not so thick base?
that looks amazing well done!! i usually use plain type biscuits for the base, in the pic they were chocolate but all types will work.
Glad you liked it.
Thanks for your feedback
. I use a medium sized dish about 30cmx20cm by about 5 and a half cm high - sorry I should have added that into the notes as it does make quite a big cheesecake.
Glad you enjoyed it
Can't believe there aren't more cooments on this recipe!
I made as it looked nice in photo but tastes great too. I did think maybe I should have put into bigger container as base quite thick although cream cheese filling good height but only really needed 1 packet jelly on top (excess made a separate jelly for later). I made up in plastic storage container with lid so easier to transport before cutting.
Love how you do it all ahead of time - made base & filling night prior then jelly in morning with party that night.
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