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In Episode 22, we create with the Thermomix no-bake cheesecakes.
Firstly, some general tips for cheesecakes:
- Use a spring-form pan. Before ‘unlatching’ the pan, run a knife around the sides so as not to crack the top.
- The traditional cream cheese to use for a cheesecake is the block of cream cheese. The spreadable stuff won’t set as firmly.
- You may wish to use a thickened cream (usually thickened with gelatin) instead of pure cream – again to help with setting.
Recipe #1 – Toblerone Cheesecake from Simone’s Thermomix Essentials
This was a super quick and easy recipe to make, that we put in the freezer AS our guests arrived, and then served for dessert about 45 minutes later. Toblerone is gluten free, so if you use gluten free biscuits for the base you can make the whole dessert gluten free. We found that we needed to make double of the base mixture to cover the bottom of the pan.
As a decoration idea, try pouring half of the filling onto the base. Scatter a few Maltesers around and then top with the remainder of the filling. Smooth the top (with your Super Spatula!) and then decorate with the rest of the Maltesers. Be aware: it’s rich… but delicious! You may find yourself ‘just having a small piece’… all day!
***PLEASE NOTE – IF YOU DECORATE WITH MALTESERS, IT WILL NOT BE GLUTEN FREE***
Recipe #2 – Mars Bar Cheesecake from Alyce Alexandra Cookbooks
This recipe is available by signing up to Alyce’s community.
In comparison to the Toblerone Cheesecake, this cake takes more time and effort, but is very impressive!!!
First we put down two strips of baking paper in a loaf tin. Then we tempered chocolate and covered the base (which becomes the top) and sides). That waited for us in the fridge while we made the salted caramel.
After making the salted caramel and letting it cool to room temperature, we pressed that into the base and put back in the fridge.
We then made the ‘cheese’ part, which was very simple. Our mixture was quite runny (imaginably from using pure cream and spreadable cream cheese!) so we put it in the freezer to set. Perhaps due to the size of the tin we used, we were left with quite a lot of the ‘cheese’ mixture. That ended up being lucky as we then got creative and made Recipe #3! The cake was a huge hit and the two strips of baking paper worked quite well to remove the ‘Giant Mars Bar’ safely from the tin. Also – it looked great! Next time, we will probably put even less of the cheese mixture (assuming we are using the same narrow tin), just to make it a bit more manageable!
Recipe #3 – Mini Strawberry & Lime Cheesecakes: a ‘last minute’ The 4 Blades creation!
With the rest of ‘cheese’ mixture from the Mars Bar Cheesecake, we added a handful of topped and halved strawberries and the juice of a lime. We whizzed that around for 5 seconds on Speed 4. You want the mixture to have a tinge of pink but not 100% blended.
Set aside.
Make the base by blitzing the following on Speed 9 for 1 minute:
Pitted dates, 120g
Almonds, 180g
Coconut oil, 2 tsp
Push the almond-date mixture into the base of the little decorative cupcake holders, dollop some of the cheese mixture on top (to about 3/4 full) and then decorate with half a strawberry and some lime zest. It made 12. We popped them in the fridge until serving. They were quite a hit – especially after explaining that they were a no-bake cheesecake with a no-bake base… the guests enjoyed the ‘doughy’ nature of the base.
We have two more cheesecake podcasts in the bag… one about ‘no dairy’ cheesecakes and one about baked cheesecakes.
Thanks for tuning in!