SO this happened. And it is glorious. (Is that still a word?) We have been filming videos for a while now and I have to say the pressure is on for pretty, delicious and easy to film food, (sort of, we are quite happy to film the tricky stuff for you as well!!)
This cheesecake is really all about the Iced Puff Pastry, which if you have never made it before, this is the project you should start with, GO ON...you can do it, and there's a video for that as well!
This recipe was hatched on the day of filming, by moi, although I did think it through before actually filming, it really was on the fly and I have to say, one of the best recipes of the day. Try and see if you agree with me. Enjoy!
This was one of our Insider video recipes, but I have decided to share it with everyone, just so you understand HOW MUCH GREAT STUFF is on the Inside. Don’t delay, join us now. You really won’t regret it!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Puff Pastry ready to roll Recipe
- 1 Tablespoon Butter melted BUY
- 4 Tablespoons golden caster sugar + 100g
- Zest 2 lemons
- 250 Grams cream cheese, cubed
- 2 Teaspoons Vanilla Bean Paste BUY
- Juice 1/2 lemon
- 200 Grams mascarpone
- Mixed berries of choice, fresh, or thawed
- Icing sugar to dust
Preheat oven to 220ºC and line a baking tray with baking paper.
Roll out pastry into a large rectangle. Divide into two equal pieces and place one piece onto the baking tray. Brush with melted butter and sprinkle with 2 tbsp golden caster sugar.
Stack the second piece of pastry on top of the first, brush with butter and sprinkle with 2 tbsp golden caster sugar. Place into the oven and immediately turn the oven down to 190ºC.
Bake 30 minutes until puffed and golden. Meanwhile, place lemon zest and 100g golden caster sugar into Thermomix bowl and mill 10 sec/speed 10.
Add cream cheese, vanilla and lemon juice and beat 6 sec/speed 6.
Scrape around the sides of the bowl to check consistency adding more lemon juice if need be.
Beat again 6 sec/speed 6. Add mascarpone to Thermomix bowl and incorporate 6 sec/speed 4.
Finish folding by hand using a spatula. Place into fridge until the pastry is cooked and cooled.
Remove pastry from the oven once cooked and allow to cool completely.
Spread cheesecake mix over the pastry and top generously with berries. Dust with icing sugar and serve.