- TM 6
- TM 5
- TM 31
Ingredients
Base
- 150 g raw cashews
- 250 g raw almonds
- 40 g Desiccated Coconut
- 80 g coconut oil
Cheescake Filling
- 100 g raw sugar
- 200 g white chocolate
- 500 g cream cheese
- 2 tsp Vanilla paste or extract
- 300 g cream
- 1 tablespoon Gelatine powder
- 2 tablespoons cold water
- 250 g frozen blueberry, (you can use any type of frozen fruit)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line / grease a 23cm cake tin (or suitable size tin).
- Place all base ingredients into the bowl for 10-20 sec/speed 6, or until combined.
- Press into the tin and pop into the fridge while you make the Cheesecake Filling.
- Rinse and dry bowl.
- Place sugar in bowl for 10 sec/speed 9. SET ASIDE.
- Add white chocolate and melt for 4 mins/55°C/speed 3 or until melted.
- Add cream cheese, sugar and vanilla for 10 sec/speed 6.
- Scrape down sides, add cream and then mix for 10 sec/speed 5. If appears chunky at all you may wish to blend a further 3-5 Seconds or until smooth.
- Dissolve gelatine in a separate small bowl, with 2 tablespoons of cold water. The gelatin mixture will be spongy and chunky. Stand the small bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Once the gelatin is disolved and liquidy (not spongy or stringy), add to your cheesecake filling and mix 10 sec/speed 5
- Add the frozen berries and combine carefully with your spatular.
- Pour over refrigerated base. Return to fridge to set for at least 3 hours.
Base
Cheescake Filling
Tip
"Dough mode" I used a larger tin, so halve the recipe ingredients if you'd like to make a smaller one.
"Dough mode" Any type of frozen fruit can be used in this
Thermomix Model
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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!
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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.
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