Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on February 10, 2012, 11:44:03 am
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This is a review from Soph77 posted 10/2/12
Love this book too - made white choc cheesecake today and it went very quickly at the school staff family function. It did look very impressive for novice me. If I work out how to
Post pics I'll upload one....
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jeez I just can't find my instructions here on the forum. Will try tomoz when I'm not so tired
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I have everything ready to go here for this recipe Judy, Just need to get my hands on such a small spring form tin...
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I am sooo
frustrated patient, waiting for the book to arrive (still) so I can try this asap.
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(http://img.tapatalk.com/3a06ba61-a54e-d81e.jpg)
Ok my first attempt at uploading a pic..... Fingers crossed!
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Lovely photo showing a gorgeous cheesecake. :)
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Oh yum soph77, that looks great. Did it taste great too? Well done with your first photo.
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Thanks guys. Seriously I'm a kitchen novice and this was so easy. Unfortunately I didn't get to try it - in training for next marathon. From all accounts it was superb though. Will certainly make it again.
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Well done Soph, on both accounts - a superb looking cheesecake and successfully posting your first picture.
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I agree with everyone, great look cheesecake. I hope to see more of your photos. :D
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WOW!!! That's stunning. Well done on all counts.
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Good morning ladies - can anyone tell me what size tin to use? It must be small to fit in the varoma. Cheers :-\
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It's a 16cm, I've looked everywhere around here with no luck, it is teeny. So will have to special order it in.
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Thanks leej - I am going to Garden City today I will check with all the kitchen shops.
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It's a 16cm, I've looked everywhere around here with no luck, it is teeny. So will have to special order it in.
I picked up from Kmart, a pack of 2 x 12 cm springform pans (willow brand, $11.00).....so I am just going to use both pans and place one on each section of varoma......will take note of cook times when I do it.
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The one I used is the normal regular spring form cake size. It fits in the varoma just and kind of balances in. I didn't use the chopsticks because there is more of a gap than that underneath. I made this again on Tuesday for bookclub. Seriously this is so easy and again I managed to easily make it whilst playing play dough and puzzles with my 3 year old. A definite winner. And yes from all accounts delicious. Post marathons I'll try it for myself!
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Soph, can you measure your tin please?
I tried with one of mine, and it sounds the same size as yours, balances in the varoma lol
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Can anyone give me a timeframe for how long this takes to set in the fridge?
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Worked easily, I use a standard sized spring form tin, and it worked fine.
It was nice, I think I'll use my continental cheesecake recipe still though.
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OK, taking back my previous comment haha
After letting it set overnight in the fridge, it is a beautiful cheesecake texture.
My main change, is adding a raspberry coulis to the top, in lieu of the chocolate topping, I wasn't really a fan.
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Lol LeeJ, looks like your having a conversation with yourself. Oh I wish I had the FFS book. Hopefully in the near future.
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:D Certainly does! lol
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(http://img.tapatalk.com/3a06ba61-a54e-d81e.jpg)
Ok my first attempt at uploading a pic..... Fingers crossed!
This is beautiful..
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Soph77 ..... what a wonderfully beautiful cheesecake cake. You have done yourself proud. You Go Girl LOL
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I am tad cranky about this recipe.
I went out of my way to source a 16cm springform pan bought all the ingredients and have followed the instructions.
Well there is so much biscuit base and filling there is no way this recipe is for a 16cm pan. It makes two 16cm pans atleast.
I wish i had just made the recipe up and used a normal springform base and baked it.
The one steaming is overflowing over the edges of the tin, and the one in the oven is fine.
Im sure the texture of the steamed cake will be lovely, im just cranky at the expense of buying a cake tin especially for this recipe (for my husbands birthday cake) then the recipe not stating use two tins, halve the ingredients etc?
Has anyone else used the 16cm tin, what were your results? Am I missing something obvious in the instructions, the only thing I can think of, is that my cake tin is too short and perhaps its meant to be a tall sided springform 16cm tin?
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DG, just had to comment on your lovely new avatar - how lovely to 'see' you. Bye bye smurf.
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Isn't he just hot..... Now if he was on those fridge magnets I would never leave the kitchen ;D
Perhaps I should change my forum name to I LOVE JON xxxx
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Yikes, I thought that was you - he looks like a girl, who is this Jon guy?
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i have just wet myself ,and on the floor lol
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jon bon jovi ;D
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Jon Bon Jovi.... He has the best smile and is ever soooo sexy.
The pic we had to choose from is not a good one of him.
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So did I when I read your replies Uni :D :D :D :D :D Bet I am the only silly b....r who didn't recognise him :P
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Jon Bon Jovi.... He has the best smile and is ever soooo sexy.
The pic we had to choose from is not a good one of him.
do a google image search when u see a pic that u like right click then ,save picture as, that will save it to your photo flie
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Jon Bon Jovi.... He has the best smile and is ever soooo sexy.
The pic we had to choose from is not a good one of him.
Well, he looks more like a man in this one you've found. I wouldn't have mistaken him for you DG if you had posted this one first ;D
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Oh ladies.. i got all excited that you were reviewing the recipe... but I got to look at the lovely Jon Bon Jovi instead.. which is nearly just as good!
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LOL Uni..... I didn't really like him with long hair, but it does give you something to hold onto whilst doing the deed ;D
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I am going to make this for friends over tomorrow night. My springform pans are the normal size, I don't plan on buying another one but i have checked it fits in the varoma. I am wondering whether I should increase the ingredients by 50 percent. Anyone made it in a larger tin and increased the amount. Another question , will it work ok with reduced fat cream cheese?
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LOL Uni..... I didn't really like him with long hair, but it does give you something to hold onto whilst doing the deed ;D
Hair for the young uns and ears for the oldies !!!
Mmn not sure GHM cos I haven't made this one. Sometimes you need the fat to help it set better in the fridge, but why not give it a go, or PM Tenina and ask her what she thinks?
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Thanks CP. The amount worked out perfectly for the larger sized tin. The recipe does not say to cover the springform pan as it is steaming in the varoma but I think it would make a difference. I found that all the water from the steam in the lid dripped back into the cheesecake! Am yet to try it, all decorated ready to go just waiting on friends to arrive.
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I'm yet to try this as I was looking for a smaller tin. Glad I read the posts as I think i will use my bigger tin and see how it goes. I have to say to Sophie - OMG how good is your willpower? You made this but did not eat any!!! :o Also - LOL @ the Jon Bon Jovi conversation ;D
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Hi Stephanie maybe also consider a berry coulis instead of the chocolate topping it was way too rich and it actually has three large bars of choc in it!!!!
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Here you go DG (seen them a couple of times in concert) ;D
(http://topnews.in/light/files/jon-bon-jovi.jpg)
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And one more
(http://img2.timeinc.net/people/i/2010/specials/sma/mag/jon-bon-jovi.jpg)
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I made this back in February but forgot to post a review. I stressed about the size of the tin and in the end worked out that a normal 20cm spring form fitted in the varoma. I never used to put my hand up for dessert as I sway towards savoury but confidently I would make this again. I loved it! Thanks Tenina :D
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Thanks!!! It is pretty more ish!!!
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I am tad cranky about this recipe.
I went out of my way to source a 16cm springform pan bought all the ingredients and have followed the instructions.
Well there is so much biscuit base and filling there is no way this recipe is for a 16cm pan. It makes two 16cm pans atleast.
I wish i had just made the recipe up and used a normal springform base and baked it.
The one steaming is overflowing over the edges of the tin, and the one in the oven is fine.
Im sure the texture of the steamed cake will be lovely, im just cranky at the expense of buying a cake tin especially for this recipe (for my husbands birthday cake) then the recipe not stating use two tins, halve the ingredients etc?
Has anyone else used the 16cm tin, what were your results? Am I missing something obvious in the instructions, the only thing I can think of, is that my cake tin is too short and perhaps its meant to be a tall sided springform 16cm tin?
Sorry you had issues. I like a deep cheesecake, thus the large amount. It really shouldn't overflow. I did not have that experience so not sure what went wrong there. I guess; more important is the question, did it taste good in the end?
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I have made this twice now. I use a springform pan that fits snug into varoma. I cover it with cling wrap as the first time all the steam dripped into the cheesecake. I also much prefer a berry coulis on the top rather than the chocolate. The white choc and the berry coulis work wonderfully well together.
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After reading all the positive comments on Tenina's Facebook page about this recipe I gave it a go for a Grand Final Party dessert.
I highly recommend it, the texture and flavour are fantastic and it was loved by everyone.
However there are quite a few notes I would add from my experience -
Firstly I would definitely not bother with a 16cm springform pan for this recipe. I wasted a morning visiting every shop that sold kitchenware at my local shopping centre and no-one stocked them, not even The General Trader. After reading the comments already here, I ended up just using my 20cm one which rested against the sides of the Varoma, alleviating the need for the chopsticks.
Secondly, after seeing how much mixture this recipe makes, I can't believe that it would fit in a 16cm pan anyway. I had so much biscuit mixture that it came halfway up the sides of my pan, nothing like the thin layer depicted in the book. And my filling came right up to the top of the pan too so it definitely would have overflowed if I'd been using the smaller tin.
Also I would highly recommend greasing the sides of the pan (mine stuck) as well as the bottom and covering with plastic wrap, which keeps the top clean.
For the ganache, I didn't bother to sieve the raspberry jam. The one I had didn't have a lot of seeds anyway and it seemed to make no difference. I did find the Ganache quite thick, it was much too thick to run down the sides of the cheesecake like the one depicted in the book.
Overall, a lovely recipe though and one that I'll definitely make again.
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Thank you thank you thank you!!!!! I am sooo glad I found this review and read it! I had planned to make this for a family lunch tomorrow and had all the ingredients ready except the 16cm tin. I went to Garden City this morning to get one but no one had it so I was hoping I could come home and find a solution on here....and here it is!! Just popped my 20cm springform into the Varoma and yes it fits and balances so I shall still be able to make the cheesecake and I've saved myself about $30 I reckon!! Thank you everyone for posting your results. Now I just need to decide whether to do a raspberry coulis, or do the ganache...... :-))
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I'm glad you saved money JuJu. I'm surprised Garden City didn't have one as they have quite a few shops that would sell them.
Let us know how the sweets turn out.
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Well it turned out beautifully! I also covered the tin with glad wrap as suggested. I had heard awesome things about the texture of this cheesecake from the steaming rather than baking and boy did it live up to the expectations! I ended making the ganache but I also made a raspberry coulis to serve with it. Everyone thought it complemented the sweetness of the cheesecake really well. I will definitely be making this again and I'm also going to try my mum's old baked cheesecake recipe in the varoma as well. Thanks Tenina for figuring out how to steam a cheesecake and thanks everyone else who gave tips! Loved it! :-*
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Lol oh dear jd 😁
Oops was an older post lol
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I am thinking of making this recipe in advance and freezing it. What do people think about freezing it?? Will it still be OK after thawing? I wouldn't put the ganache or coulis on until serving, but would like to make the cake early.
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I read somewhere where you can freeze cooked cheesecakes if you've used full fat cream cheese and not the light version Karen.
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Thanks Judy - I'll give it a go today and see how it goes and report back. I'm going to add raspberries into my mixture, since we have lots fresh at the moment
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Made this today, and added in quite a few raspberries at the end and just stirred them through with the spatula before cooking it.
Thanks to everyone else's reviews, I used a standard 20cm springform pan, and still found the biscuit base mixture too much. I scooped some of it out and made 2 mini-cheesecakes in ramekins. The filling mixture was enough for the large cake in the 20cm tin, and the 2 little ramekins.
We have a steam oven, so I used that instead of the Varoma, and found it needed an extra 20 mins of cooking time.
DH and I ate the little mini-cheesecake tonight. It was deeeee-licious! The big one I will freeze and use at a party later on. Will report back on how it freezes and thaws. I plan to serve it with the berry lime coulis (FFS) rather than the choc ganache.