[Name of Recipe: Cheat's cheesecake
Number of People: 4 small serves
Ingredients:
125 g light cream cheese, softened
1/2 cup thick greek style yoghurt
2 tbspns lemon butter, plus extra for garnish
4 plain sweet biscuits
fresh berries to serve
Preparation:
1. Put biscuits in tmx, closed lid and one turbo pulse (May need more depending on the biscuits, but not fine crumbs, some chunky bits are ok)  Set aside.
2. Insert butterfly, add cream cheese and beat 60 seconds, speed 4 or until cheese is light. Scrape down sides.
3. Mix 30 seconds, speed 2 while adding yoghurt through the lid.
4. Add lemon butter and mix 5 seconds speed 4 or until lemon butter is mixed through.
5. Layer mix with biscuits & berries in 4 small dessert glasses.
6. Chill for 30 minutes.
Serve with extra lemon butter.

Photos:

Tips/Hints:
So yummy and so easy. I always double this recipe for the 5 of us as the servings are tiny.
Also very versatile. Nicest with fresh berries, but frozen beries are OK too. Dress it up with nuts and grated chocolate if you like.
I make this whenever I make lemon butter.
My first recipe so I hope I've got it right.
Recipe from recipe+ magazine jan/feb 2007

Members' comments
ES - I made this for dessert tonight as I had picked up a tub of light cream cheese for 99c, and I can't resist a bargain! I'm glad I followed your advice and doubled the recipe as it made 4 serves. I used some of CP's cornflake biscuits for the crumb, and the odd choc chip was really yummy. I only had about a tablespoon of lemon curd left, so I added a tablespoon of lime juice and swirled through some runny strawberry jam that I'd made. I used BD Paris Creek's dessert yoghurt, and I had some fresh blueberries in the fridge, so I added these as well. It was really yummy! Oh, and I made it in my Thermochef without adjusting the recipe.

snappy - I did add 2 tsp of icing sugar to the cream cheese as I have a sweet tooth! This made 3 very small little glasses - I would say it serves 2.  Definitely double the recipe if there are four adults! These were yummy - great idea if there are only two of you but you feel like a cheesecake! Will be making on a regular basis throughout summer.

mab19 - Made this for dessert when my girlfriend came for lunch yesterday and it was a real hit.  I doubled the recipe as suggested and served it with raspberry coulis and a dob of lemon curd.  Will certainly be making it again.

Hello Penny. Welcome to the forum. There is certainly a wealth of knowledge and experience to learn from here. I have only recently joined this forum but have had my thermie since December. Looking forward to hearing more about your thermomix experiences. 

I was making this pudding with the Bible bread proving, the bread rolls cooling, the rock cakes and Thai roast chicken baking in the ovens, the rice and steamed veg cooking in the rice cooker and one eye on what was happening on “Merlin”. The TMX switched itself off just as I was tipping in the flour. So flustered by having to guess the amount of flour, I forgot to add the butter to the batter before pouring it on the apple. Seemed a shame to waste the apple etc so I added the butter to the syrup mix, continued on and hoped for the best.
 
Oh my, this pudding must be truly spectacular when made correctly. Even though I had made a total mess of it, it still looked and tasted fabulous and was all gone in a few minutes.

Thank you for this recipe. It’s going in the miraculous file.

The DTs (darling teens) love these but DH won't eat them ever since he saw me putting chick peas in the mix 

spoon out Nay-nay. I use a miniature ice cream scoop for all my bikkies, dough and also spoonable ones 

Now for a "duh" question. Did I read somewhere that you shouldn't use metal in the TMX bowl? Faffa do you scrape the mix out of the TMX bowl first then use the metal (I presume) scoop or do you just scoop from the TMX bowl? (Maybe I shouldn't be sipping wine when reading this forum ? )

Thank you CreamPuff63. You make it sound so easy. I now have a pizza stone so I think I'll give it a go this weekend  .

I would love to try baking this loaf (and also Italian bread) on a pizza stone but I'm worried the bread might collapse when I transfer it to the hot pizza stone to cook. Maybe I have misunderstood the process or are there ways to prevent this?

Welcome Alicia

I agree with Karen (salval). Make the vege stock concentrate first. It's in lots of dishes and adds lots of flavour. After that pick the dishes that appeal to you and cook up a storm. This forum is a fabulous resource if you need help. (I spent an awful lot of time here getting my mayo right )

As for easy starter dishes, ohhh so many to pick from. Some that I still make a lot are:
Judydawn's French onion dip (forum)
Bron's Minestrone (forum)
Pizza base (EDC)
Pasta with Tuna (EDC)
Baf's Creamy Chicken & Vegies (forum)
Rock cakes (EDC)

Have fun

This dish is one of our favourites. I use yellow fleshed potatoes such as Nicola or Dutch cream (and button mushrooms) so the mash is always a lovely buttery yellow colour. Also, the sauce is based on my vege stock concentrate thickened with wholemeal flour which seems to give the sauce a good colour (although not as dark or rich as pan fried of course). I also skin the sausages (always organic ones) before putting them in the varoma.

I must admit that the first time I cooked this I was surprised at how great the steamed sausages are!

This dish is a fabulous all in one, and better than pan fried or grilled sausages with a lot less mess to clean up. Thank you Chelsea for sharing this recipe.