I love cheesecake but really dislike making them due to the numerous steps involved ( Yep – I am a lazy cook wherever possible)
Prepping the crust, having to mix up a gelatin step if doing a no bake version or baking a cheesecake which is a long and slow process.
It was my husbands birthday and he is not a huge cake fan but he does like Lemon Cheesecake.
I had plenty of limes but no lemons and then I stumbled upon this little winner that was a Thermomix recipe. ( I have some links below to the different sorts of Thermo All in One style machines)
I was a little dubious that there was no gelatin used – But all the reviews raved about it and I liked the fact that there was only 6 ingredients and I could make it all in one bowl ( I washed the bowl out between the base and the filling)
And it seriously took less than 2 minutes to mix up.
I got my ingredients ready and quickly made the crust ( no the melting butter was needed!!)
I then let the cream cheese soften for an hour and this was when I let the crust set in the fridge.
Then the rest of the cake took 2 minutes!!
Some of the brands of Thermo style Kitchen Machines are:
Thermomix<br> Bellini Kitchen Master
Tefal Cuisine Companion
HotMix Pro
All Clad Prep and Cook
KitchenAid Cook Processor
No Bake Lime Cheesecake
Using a Kitchen machine
Common brands are: Thermomix, Bellini Kitchen Master ,Tefal Cuisine Companion, HotMix, All Clad Prep and Cook, KitchenAid Cook Processor
125g/4.5 oz of softened butter cubed
250g/ 9 oz English style biscuits (Marie) or Graham crackers or crisp cookies
370g /13 oz – cream cheese (room temp. – this is very important!)
400g/14 oz tin of condensed milk
250g thickened cream / 8oz heavy cream (stiff whipping cream)
1/3 cup of lime juice or 75g if weighing
lime zest to decorate – grated with a micro plane
I made this in a 23 cm or 9 inch Springform pan
- Place biscuits and butter into thermo bowl and chop 10 sec / speed 10. Scrape down and repeat
Press biscuit mix firmly into lined spring form tin. Place tin into fridge while preparing the cheesecake mixture.
Place cream cheese into bowl and mix 10 sec / speed 8. Scrape down and repeat.
Add condensed milk and cream and mix 10 sec / speed 7. Scrape down and repeat
Add juice and mix 15 sec / speed 4.
NB: the juice needs to be added last. The reaction of the juice will start to set your mixture almost immediately.With a spatula scrape down and ensure all is mixed well
Immediately pour mixture on top of biscuit base, sprinkle zest on top and refrigerate for at least 3 hours. ( overnight is my preference)
When it is set, serve straight from fridge.
I used our measuring cups to measure the lime juice
Have you got an accurate set of measuring cups and spoons?
We sell an incredible 5 Star set on Amazon and you can use the link to purchase .
I can relate to your struggle with cheesecake prep; the multi-step process can feel overwhelming, especially when you’re looking for something quick and easy. It’s fascinating how recipes evolve with technology, like the Thermomix you mention. It’s a real game changer for lazy cooks!
I can really appreciate your thoughts on cheesecake prep. It’s true, the multi-step process can feel like a hurdle, especially when you’re aiming for something that fits into a busy day. I’ve been there, staring at a long list of ingredients and instructions, wondering if there’s a shortcut that doesn’t compromise on flavor.
Absolutely! If you’re interested in simplifying your cooking process even further, check out this great resource that offers quick and easy cheesecake recipes perfect for any kitchen gadget, including the Thermomix.
https://cookinggods.com/ChocolateHealth
Your experience with the Thermomix recipe sounds intriguing, especially given your usual aversion to the lengthy cheesecake-making process. It’s impressive how these kitchen gadgets can simplify traditional recipes and make them more accessible for those of us who prefer a quicker approach.
I totally get your cheesecake struggle—it’s like a marathon just to enjoy a slice, right? The number of steps involved in making one really can feel like preparing for a baking Olympics. And let’s not even talk about the inevitable post-baking cleanup fiasco!