Thanks again Maddy for going halves in the supers scrubbies. Great to meet you. I have finally used them extensively and they are fantastic. Clean just about anything. Especially quick to remove burnt stuff off the bottom of the TM. Hope you enjoy them too. 

Thank you ladies will try hear we go............

I too am interested in some please, or at least two small. I am in Geelong. I am also happy to order the pack and split them up if anyone locally is interested Thanks.

Made this last night and it was fantastic. Made sauce in TM and added chopped capsicum and carrots half way through cooking time. Moved all into saucepan to simmer whilst I made rice in TM.  Added prawns (because no chicken in house for first time ever) to simmering sauce and cooked for a few minutes. Delicious and so versatile. Thank you so much this is on our favourites list forever!

No worries. I must say I accidentally doubled the lemon juice in this recipe on the weekend and used 1/2 cup instead of 1/4 cup and DH loved it with more lemon juice, but I found it too lemony. Of course he is the one that can suck the juice from lemon chunks, not me. Happy baking.

It is lemon season and our tree is overflowing, so I thought it appropriate that my first recipe posting should be a lemon one. This is my TM conversion of a recipe that originated from Super Food Ideas magazine. It is fast becoming a family favourite.

Baked Lemon Cheesecake

Number of People:12 (but 8-10 is more realistic!)

Ingredients:
250g Plain Sweet Biscuits (we prefer Granita)
140g Butter, cubed
500g Cream Cheese, cubed (room temp preferred but not essential)
3/4 cup Caster Sugar
3 teas Lemon Rind, grated (peel rind from lemons and grate 10 secs, speed 8. Keep 3 teas and freeze rest for another use)
3 Eggs
1/4 cup Lemon Juice

Preparation:
Preheat oven 160°C (140°FF).
Lightly grease 20cm springform tin (6cm deep) and line base with baking paper.
Place biscuits and cubed butter in TM bowl and crush 5-6 seconds, speed 6-7.  Then cook 2 minutes, 90°, speed 3.
Press mixture evenly over base and sides of tin.  Refrigerate 15 minutes.
Meanwhile wash and dry TM bowl.  
Place cream cheese, sugar and lemon rind in TM bowl and blend 20 seconds, speed 6.
Scrape down sides and base to loosen mixture if needed.
Add eggs and lemon juice beat 1-2 minutes, speed 4, until smooth.  Scrape down bowl if needed after 1 minute.
Pour into prepared tin, place on baking tray (to catch any butter drips from base) and bake 50-60 minutes or until filling is just set (mixture may wobble a bit in center, but will firm on standing).
Turn oven off and leave cheesecake in oven to cool with door ajar.
When cool refrigerate at least 4 hours (tastes better if left overnight).

Tips/Hints:
For a vanilla variation omit rind and lemon juice. Beat 300g sour cream with the cream cheese and add 3 teas vanilla essence with the eggs.

Members' comments
Greyhoundmum -  This cheesecake was very yummy, I topped it with some berries and strawberry coulis.

Denzelmum - Everybody loves the cheesecake.  I use Nice biscuit for the crust and serve it with raspberry coulis (EDC recipe).

Bedlam - Baked this yesterday. A really nice cheesecake especially good as our family favourite has gelatine and my vegetarian DD cant eat it. This seems  one that improves with being kept a day or two, so handy for large gatherings and making ahead.
Thanks for sharing Kimmyh.

AussieMum2Boys - Omg amazing... this is such a delicious cheese cake!! Yummmmmmm

tarasis - I keep meaning to post in here to say thanks Kimmy, we loved this cheesecake the two times we've made it so far. Absolutely delicious. First time had strawberries in it, the second didn't. Can't recommend it highly enough.

ES - Thanks for this recipe. It was a hit for Father's Day lunch.

Tasty - I have made a recipe like this several times in the past so was pleased to find the recipe for a Thermomix. I used this recipe and added sour cream like my original recipe had and then topped it with blueberries. Guests all enjoyed it with only 1 slice left. Personally though, I prefer the vanilla flavour.

Foodgroupie - It's in the oven as we speak, taking it to the in laws tomorrow for dinner, had a little taste, DIVINE! thanks for the recipe. Will def be making this again. So, so easy.


Kimmyh - Made a passionfruit version of this recipe for DH's birthday.
You will need 2/3 cup of passionfruit pulp. Strain by pushing through a sieve to get as much juice as possible (almost 1/2 cup). Reserve1 tablespoon of seeds.
Omit rind and lemon juice. Beat 300g sour cream with the cream cheese and add strained passionfruit juice and 1 teaspoon of vanilla bean paste with the eggs. Pour into tin and add 1 tabs of reserved passionfruit seeds to top and swirl through with a knife. Bake as per recipe. I served it with fresh berries and passionfruit coulis.

BZB - Thanks for the recipe, Kimmy. Good size for the airfryer. Baked at 140c. Got browning at the surface though. I should have checked it earlier than 30 mins, and covered with foil. Anyway the strawberry coulis managed to hide the spots. My 2 older boys went for 2nd helping straight after their first slice.

CC - Another success with your recipe Kimmy. We ate it for dessert Easter Sunday.

 

This is so easy and the smell in the house is just divine. Thank you so much another favorite added to my thermomix bag of tricks.