Hi and welcome Marmee - looks like NSW is making a late run to try and catch up with those over in the West.  Enjoy your demo.

Now, where do I start with this steamed cheesecake   This is what I did for 1/2 the recipe:-

Into the TM bowl I put a 250g packet Philly cream cheese (mind you, it weighed 230g so maybe the scales aren't that accurate after all), 75g castor sugar, 3 x 50g eggs (even these varied - 50, 55 & 60g), 1/2 tspn vanilla concentrated extract, 100mls thickened cream (I used light cream because that is what I had so don't know whether this affects the finished product or not). Blitzed it for 12 seconds on speed 6.
Prepared 4 x 200ml ramekins by spraying and placing a circle of baking paper in the bottom.  Poured the mixture evenly into the ramekins.  I warmed 50 mls of the conserve and drizzled 1-1/2 teaspoons in dots onto the surface of each ramekin. There is no need to run a skewer through to marble the mixture the dots do just fine.
Covered 2 completely in plastic wrap (like a parcel) and the other 2 in alfoil the same way, just to see the difference for those of you who don't like using plastic wrap. Had 4 layers on the top that way.
Placed 1 litre boiling water in the bowl with the varoma dish on top with the 4 little cheesecakes fitting snuggly in there. Set temperature to varoma, 60 minutes  on speed 3.  I checked them at 40 and 50 minutes but decided to leave them there for the whole hour.  I had 1-1/2 mc's full of boiling water left at the end of the hour but there was still enough in there at the 40 and 50 minute mark.  Don't know if I should have let it get that low so maybe top up with more boiling water at the 40 minute mark.
The cheesecake swells a lot and those with the plastic wrap on top fared a little better than the alfoil ones as the plastic wrap gives and the alfoil doesn't (unless you pleat it at the beginning.) I unwrapped them and placed them straight into the fridge for 1/2 hour (maybe I should have let them cool a little first on the sink).  The middle sunk when cold but that wasn't a problem - I just poured the combined lemonjuice and remaining conserve in there.  They were really nice and next time I will do the big one in a casserole dish.  I'm sure it will need a lot more than an hour though and I will definitely need some more people here to help me eat it .

I actually can't remember what he used but he did put some bamboo skewers on the bottom of the saucepan before adding the dish to the pan of water to keep the dish up off the bottom.  Of course, we don't need to do this in the varoma.

Bron, you are way too clever and yes Marmee take Bron's warning seriously, READ THE RECIPE then READ IT AGAIN!!! We all probably still make that mistake and do something wrong because we haven't read ahead.  Have fun with it.

Name of Recipe:Lamb Chermoula
Number of People:Serves 4
Ingredients: 600g lamb fillet
                            S & P

Chermoula Mixture - 1/2 red onion
                             2 tspns cracked black pepper
                             2 tspns ground cummin
                             2 tspns ground coriander
                             1 tspn hot paprika
                             2 tblspns flat leaf parsley
                             2 tblspns fresh mint
                             2 tblspns coriander
                             1 tblspn lemon zest

Preparation:
Place chermoula ingredients into TM bowl and blitz  a few seconds on 7 or 8 until a smooth paste forms. Marinate the lamb for at least 3 hours, preferably overnight.  Season lightly with S & P and cook on a BBQ plate or griddle for 4 minutes each side, until medium.  Add an additional 1 minute each side for medium-well done.

Photos:

Tips/Hints:Serve with sweet potato mash and raw beetroot salad from the everyday cookbook.

                         Allow meat to rest before serving.

Don't like your chances ILB   Hope Grace gets better quickly.

wow that is a long steaming time!

He commented on the cooking time but can't remember why he said there may be vast differences, maybe someone else can remember why.  I'd check after an hour and see if it is firm.  It may take longer in the veroma though as his was actually sitting in some water in the saucepan and not just being steamed like we would be doing - if you know what I am trying to say

yes desserts is perfect

did ya see all the uncle toby's lined up in the background? 

No, I was too busy looking at the TMX