Go Back
Baked Lemon Cheesecake Recipe
Print Recipe
4.82 from 16 votes

Thermomix Baked Lemon Cheesecake Recipe

This Thermomix Baked Lemon Cheesecake is simple to make and will be a crowd pleaser.
Prep Time8 hrs
Cook Time50 mins
Total Time8 hrs 50 mins
Calories: 0kcal

Ingredients

  • 250 g of plain biscuits
  • 150 g of butter – melted
  • 500 g of cream cheese – softened
  • 155 g ¾ cup of caster sugar
  • 3 teaspoons of finely grated lemon rind
  • 3 eggs
  • ¼ cup of lemon juice

Instructions

  • Preheat your oven to 160 degrees – fan forced.
  • Line the base and sides of a 20cm round springform tin with baking paper.
  • Place the butter (cut into cubes) into your Thermomix bowl and melt for 3 mins, 60 degrees, speed 2.
  • Add the biscuits and mix for 10 seconds, speed 5 to crush. If they haven't quite crushed, mix for a further 5 seconds on speed 5.
  • Press the mixture over the base of the prepared springform tin using the back of a metal spoon. Pop into the fridge to chill for 15 minutes.
  • In a clean Thermomix bowl, softened cream cheese, caster sugar and lemon rind and mix for 40 seconds, speed 4.
  • Scrape down the sides of the bowl and mix for a further 30 seconds, speed 5 or until the mixture is smooth.
  • Turn the Thermomix onto speed 3 and remove the measuring cup from the Thermomix lid. Add the eggs one at a time through the hole, letting each egg mix through for around 10 seconds before adding the next one.
  • Replace the measuring cup and add the lemon juice and mix for 20 seconds on speed 4. By this stage your lemon cheesecake mixture will be beautiful and creamy.
  • Pour the mixture into the springform tin and bake in the oven for approximately 50 minutes or until the filing has just set – don’t worry if it’s still a little wobbly in the centre, it will firm.
  • Cool your cheesecake in the oven with the door slightly ajar, before transferring to the fridge for a minimum of 4 hours (preferably overnight) to chill completely,

Notes

It's important to let the cheesecake cool in the oven for 4 hours with the door slightly ajar as this helps the cheesecake to set properly and helps to stop the centre from sinking.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg