Jaffa Steamed Cheesecake
Well as my week of Festive Frenzy comes to a close, I have to say a big Thank You to all of you for participating in some of the fun we have been having on Facebook…lots of entries in prize draws…(some of you more fun than others in that regard!! Just sayin').
This is my final recipe in the series for this year, and a word to the wise, I am now quietly heading off to have my nervous breakdown in the shape of a wedding.
SO…Merry Christmix to you all, Happy New Year and if you want to keep up with my goings on I will still be active on Instagram, Pinterest, YouTube, Twitter, and of course all of these are connected to Facebook, so if you have that one, you have them all basically! I would love to hear from all of you over the holiday season as you try out different recipes, ask me questions (within reason) and just in general share your foodie fun with all of us.
And speaking of cheesecake, just saw Pitch Perfect tonight. Best line in the film (very, very funny!) ‘I’m gonna finish him like a cheesecake’. I did appreciate it ! Enjoy.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams chocolate orange wafers (or just plain ole biscuits will do)
- 50 Grams butter BUY
- 2 oranges, zest, finely grated
- 150 Grams raw caster sugar BUY
- 4 eggs
- 750 Grams cream cheese full fat, cut into pieces
- 1 orange, juice, no more than 120g
- 1 Teaspoon vanilla bean paste BUY
- 5 Drops doTERRA wild orange oil BUY
- 1 Tablespoon cornflour or cornstarch
- 200 Grams chocolate dark, in pieces BUY
- 2 Litres water for steaming
- Garnishes of choice (see below)
Do
- 1
Preheat oven to 180ºC while you make base. Line the base of a springform tin, that will fit inside your Varoma dish, with baking paper.
- 2
Place biscuits and butter into Thermomix bowl and blend 30 sec/speed 6 until clumping together when pushed. (I found amazing jaffa wafers at Ikea, orange biscuit, with a choc chip…but like I said, plain will do.)
- 3
Press into tin and bake 10 minutes. Remove and cool.
- 4
Without cleaning, place zest and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 5
Add remaining ingredients except chocolate and blend 30 sec/speed 8. Scrape down sides of bowl and repeat. Remove from bowl and set aside.
- 6
Rinse bowl and place enough water to reach 3/4 full mark. Bring to the boil, 8 min/Varoma/speed 3.
- 7
Set Varoma dish into position. Place cooked base into Varoma and pour the prepared filling into the springform tin. (It is easier to do it this way, less spillage!)
- 8
Place pieces of the chocolate into the filling, they will disappear, but try and get a few to remain on the top.
- 9
Steam 60 min/Varoma/speed 3. Check water level and add water as needed.
- 10
Steam 30 min/Varoma/speed 3. Do not mop up any liquid that may be on top of the cheesecake. Allow to cool slightly before refrigerating for several hours.
More
Serve garnished with Persian fairy floss (pictured) and do not put this onto the cheesecake if using, literally as you are serving it in slices as it will melt and become very, very unattractive in a hurry. Another option for garnish would be grated chocolate, or chocolate curls, commercial orange jelly slices, or glazed orange slices.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
