Cheesecakes are a sinch with the Thermomix and after hearing all the positive comments around the table about this dessert, I had to give it a try!
Could it be the best cheesecake you’ve ever had" You be the judge… Personally, I was a little surprised at how simple it was ingredients-wise, but the simplicity allows the raspberry flavour to sing with that yummy biscuit base. Delicious.
Ingredients

200g plain biscuits
½ tsp ground cinnamon
125g butter, cut into cubes
750g cream cheese, at room temperature, cut into rough squares
160g caster sugar (I used the bought stuff to stay true to the recipe, but you could use Thermomix “caster sugar”, i.e. raw sugar milled for 3 seconds on speed 9)
1 tsp vanilla extract
3 large eggs, at room temperature 100g frozen raspberries, slightly thawed (Note: given the frozen berry situation at the moment you might like to use fresh raspberries instead)

Method

Preheat oven to 180 degrees.
Add butter to bowl and melt 3min/70degrees/speed 2.
Add biscuits to bowl and crush with butter 10sec/speed 8.
Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required. (I lined my base with baking paper and closed the tin around it).
Clean and dry bowl.
Add the cream cheese and mix for 10sec/speed 8.
Scrape down and add the butterfly. Mix for 45sec/speed 4.
Add the caster sugar and vanilla extract. Combine 30sec/speed 4 with MC off. Leave the machine running and add 1 egg at ...