Thermomix Blackberry Cheesecake

September 16, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

This recipe for Thermomix Blackberry cheesecake is for anyone with a Thermomix but it can easily be converted. However we have had some readers ask about my Thermomix as they have spotted it in photos of my kitchen. I do not have the most recent version but I am very happy with my one which cooks/chops/mixes extremely well. The Thermomix recipes are always very reliable so I am happy to share this one even though I have not cooked it yet but I will be cooking it later this week.  If you are thinking about investing in a Thermomix it is wonderful for steaming some fish and vegetables and cooking rice for a couple of people which can all be done in the baskets provided. I love frying onions in it as it never burns the onions so I often use it to make a tomato sauce base and then freeze it for later use in bolognese sauces etc.

This Thermomix Blackberry cheesecake has a sponge base which is slightly different to a normal cheesecake biscuit base.

Thermomix Blackberry Cheesecake

INGREDIENTS serves 8Thermomix Blackberry Cheesecake
BASE:
3 medium eggs
70g granulated sugar
110g plain flour
½ tsp baking powder
1 pinch fine sea salt

FILLING & TOPPING:
750g ricotta cheese
30g lemon juice
8 gelatine leaves, soaked for 5 minutes then squeezed out
170g granulated sugar
400g whipping cream
400g blackberries
200g apple juice

How to prepare
BASE:
1. Preheat oven to 180°C. Line base of a spring form cake tin (23cm) with baking paper, do not grease.
2. Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/37°C/speed 4.
3. Add flour, baking powder and salt then mix 4 sec/speed 3. Remove butterfly whisk then stir with spatula. Transfer to prepared tin, spread to edge of baking paper and bake for 10-15 minutes (180°C) then allow to cool in tin for approx. 30
minutes. Meanwhile, clean mixing bowl and butterfly whisk.
FILLING & TOPPING:
4. Place ricotta and lemon juice in mixing bowl then stir 10 sec/speed 4. Transfer to a large bowl.
5. Add soaked gelatine leaves and 200g reserved ricotta cream then mix 3 min/50°C/speed 3.
6. Without measuring cup, mix 2 min/speed 3 while slowly adding remaining ricotta cream through hole in mixing bowl lid. Return to large bowl and place in fridge for 40 minutes to firm up. Meanwhile, clean mixing bowl.
7. Place 140g sugar in mixing bowl and grind 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.
8. Insert butterfly whisk. Add cream then mix 1-2 min/speed 3 until stiff peaks form. Remove butterfly whisk. Transfer whipped cream to large bowl with ricotta mixture and stir with spatula.
9. Spread ricotta cream mixture on base in spring form cake tin then refrigerate for at least 3 hours. Clean mixing bowl.
10. Place 100 g blackberries, apple juice and 30 g sugar in mixing bowl then chop 10 sec/speed 5. Reduce 12 min/Varoma/speed 1. Set mixing bowl aside to cool to room temperature.
11. Top cheesecake with 300 g blackberries then pour cooled blackberry sauce over. Return to fridge until ready to serve, or unmould and cut into pieces.

For another very popular cheesecake recipe try the one below:

White Chocolate Cheesecake

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