English Lemon Cheesecake using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
20 min
Total time
84 min
Servings
6
Calories / Serving
684 Cals
Difficulty
Easy
Transport your taste buds straight to the lush English countryside with this delightful English Lemon Cheesecake! This creamy concoction combines the tangy zest of fresh lemons with the rich, velvety texture of Philadelphia cream cheese, all nestled atop a crunchy speculoos crust that adds a delightful spice to every bite. Did you know that the cheesecake dates back to ancient Greece? They served their version to athletes during the first Olympic Games! Today, we’ve given it a modern twist by adding a zesty kick that can brighten even the cloudiest of days. So grab your apron, and let’s bake a slice of sunshine!
Ingredients
- 80 g Butter
- 200 g Speculoos
- 600 g Philadelphia
- 150 g Icing sugar
- 20 g Semi-whole wheat flour
- 3 Eggs
- 150 g Fresh liquid cream
- 2 Lemon zests
Steps
- Preheat the oven at 180°C.
- Cut in pieces, and add 80 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Cut in pieces, and add 200 g of speculoos in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Grease the sides of a springform pan (19 cm in diameter, 6 or 7 cm in height) and place a disc of parchment paper at the bottom.
- Transfer the content of the preparation content in a cake mold.
- Spread the cookie dough evenly at the bottom, pressing it down firmly with the back of a spoon. Refrigerate while preparing the filling.
- Add 600 g of philadelphia, 150 g of icing sugar, 20 g of semi-whole wheat flour in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 3 eggs, 150 g of fresh liquid cream, 2 lemon zests in the food processor bowl.
- Mix manual: 50sec / 0°C / Speed 5.
- Transfer the content of the preparation content in the cake mold.
- Cook in the oven at 150°C during 1h .
- Let it cool for 20 minutes in the turned-off oven, then refrigerate for 12 hours before serving.
