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4 from 2 votes

skinnymixer's New York Baked Cheesecake Thermomix Recipe

Prep Time10 minutes
Cook Time1 hour 5 minutes
Cooling12 hours
Course: Dessert
Cuisine: American, Dessert
Keyword: Feeding a Crowd, Freezer Friendly, Thermomix Recipe, treat, Vegetarian
Servings: 16
Calories: 342kcal
Author: Skinnymixers

Ingredients

  • 125 g raw sugar increase to 250 g if you like sweet!
  • 200 g digestive biscuits or Orgran GF Rico Tea Biscuits for gluten-free
  • 85 g salted butter cubed small
  • 750 g cream cheese cubed small, room temp
  • 40 g plain flour gluten free if required
  • 1 tsp lemon zest finely grated
  • 1 tsp lemon juice
  • 3 large eggs
  • 1 tsp vanilla bean paste or extract
  • 250 g sour cream
  • 1 pinch nutmeg powder
Metric - Imperial

Instructions

  • Preheat oven to 180℃. Grease and line base of 20 cm round springform pan with baking paper.  
  • Add sugar to clean, dry bowl. Mill for 10 sec/speed 10/MC on. Set aside.
  • Add biscuits and 2 Tbsp of reserved sugar to mixer bowl. Mill 5 sec/speed 7/MC on or until fine crumbs.
  • Add butter to the bowl and melt for 3 mins/80℃/reverse/speed 3/MC on.
  • Press biscuit mixture into the base of the tin & bake in the oven for 10 mins. Once the base has finished, remove from oven and increase the temperature to 200℃.
  • With a clean bowl, set timer to 10 min/37°C/speed 3 and add cream cheese through the lid one cube at a time, followed by slowly adding in reserved icing and flour until well combined.
  • Insert butterfly to bowl without removing cheese mixture and set timer to 5 min/speed 3 while slowly adding lemon zest, juice, lemon juice, eggs, vanilla and sour cream. Scrape bowl down and blend for 20 sec/speed 3/MC on.
  • Grease the edges of the springform pan with butter and pour mixture directly onto base in one smooth movement - This is important if you want your cheesecake to have a smooth top.
  • Bake for 10 min then reduce heat to 100°C and continue to bake for a further 25 mins.
  • Turn oven off, allowing cake to cool for 2 hr with oven door closed.
  • Place in fridge (preferably overnight). Dust the top of the cheesecake with nutmeg to serve.

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 264mg | Potassium: 123mg | Fiber: 1g | Sugar: 13g | Vitamin A: 911IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 1mg