Name of Recipe:Steamed cheesecake
Number of People:6?
Ingredients:500g Philadelphia cream cheese
2/3 cup castor sugar
6 eggs
1-1/2 tspns vanilla extract
200 mls thickened cream
200g raspberry conserve
Preparation: Mix cream cheese and sugar together , add eggs, vanilla and cream and mix until combined. Pour into a 20cm lined ceramic dish.
Mix 100g of the slightly warmed conserve through the cream cheese mix with the tail of a spoon to get a marbled effect. Wrap the dish in 3 layers of clingfilm and place in the varoma dish.
Pour in a litre boiling water into the TM bowl, place the varoma on top and steam for 1-2 hours. The cheesecake is cooked when it is firm to the touch all over the top and the sides are coming away from the edges. Refrigerate 1/2 hour.
Slightly warm the remaining conserve with juice of 1/2 lemon and spoon over the cheesecake. Place back in the fridge for 10 minutes.
Hope this is OK everyone, someone can put the mixing times in if they wish. Now all we need is someone to try it and let us know if it works in the TMX.
TMX Method 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
