To celebrate 10 years since my first thermie cookbook Quick Fix in the Thermomix was published, I’m releasing my FAVOURITE recipe from the book FREE! The book that started it all, that lead the way for my family and I to become Australia’s leading authority on all things Thermomix and thermo cookers. And what a good run that book had! If you’ve got a physical copy, keep it close as it’s no longer in print… but the digital version will always be available! Quick Fix in the Thermomix ebook available here.
Now, let me tell you about these amazing cheesecakes… the individual serves are so cute and make entertaining a breeze, they can be made up to 3 days in advance and served straight from the fridge (so convenient!), the cheesecake filling is silky and luxurious, the lemon tang refreshing and light. And because we steam it in the thermie rather than baking them, there’s no faffing about with water bathes etc AND it’s fool proof - you literally cannot stuff the cooking up!
It was this exact recipe that lead me to develop (the first and original in Australia!) silicone dariole moulds - and boy has this product been much-loved ever since. Metal dariole moulds were just too rigid to easily remove the cheesecakes and the other alternative was plastic… I do not like the idea of steaming in plastic! But these silicone moulds ticked all the boxes, and you can even bake in them! No small feat getting the silicone thickness just perfect - firm enough to hold it’s shape, but flexible enough to easily remove even the most delicate of panna cottas. But we’re committed to bringing you the best, and that’s exactly what we did!
I’ve also got a (now very old!) video of me showing you exactly how to make these cheesecakes start to finish, you can watch it here… (I’ve since made a more recent, much quicker one! also below)
Serves 8
+ gluten free
+ vegetarian
+ nut free
Ingredients
1 lemon, rind only
1 tbsp cornflour
100g white sugar
250g cream cheese
250g fresh ricotta cheese*
2 free-range eggs
Butter, for greasing
Poppy seeds
Lemon curd, to serve
Method
- Place lemon rind, cornflour and sugar in TC bowl, mill for 15 seconds, speed 10.
- Add cream cheese, ricotta and eggs, blend for 10 seconds, speed 4.
- Warm mixture for 3 minutes, 70C, speed 3. Scrape down sides.
- Blend for 10 seconds, speed 4.
- Grease 8 x silicone dariole moulds liberally with butter. Add enough poppy seeds to coat the bottom and sides, tip out excess. Pour the cheesecake mixture evenly into the moulds, up to 1 cm from the top. Assemble cheesecakes in lower Varoma or thermie steaming tray - if you have one of our thermie trivets they will make this easier, put it in the bottom of your steaming tray first. Cover with an upside down silicone Varoma Steaming Mat (check it out here!) or a double layer of paper towel to prevent condensation dripping on top of cheesecake mixture.
- Place 500g water in TM bowl, cook for 20 minutes, steaming temperature, speed 3.
- Once cooked, allow cheesecakes to stand for 30 minutes, then remove by turning moulds upside down and gently tapping on a board. Leave to cool completely before transferring to storage container. Refrigerate for a minimum of 4 hours before serving.
To serve, stand cheesecakes on individual serving plates topped with lemon curd.
*fresh ricotta from the deli, not in a tub in the dairy aisle
