Raspberry Dream Cheesecake ~ Steamed ...

Serves 8-10 Prep Time 20 minutes   Cook Time 1 hours   Rated:    
by Tenina Holder

This recipe has been doing the rounds for years and has only improved with tweaks. Top tips for this one are;

Use a tin that will fit into the Varoma easily. This makes for a deeper cheesecake, still serves the same amount of people and looks better.

Place a fork, or a set of chopsticks underneath the tin inside the Varoma to steam, it allows better steam circulation.

Mop the top of the cooked cheesecake with a piece of paper towel to soak up the residual liquid that drips on top of it whilst steaming.

Don't think it won't set solid, it will. You just have to allow the time required.


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Preheat oven to 180°C and line the base of a 19cm spring form cake tin with paper. (Ensure your tin will fit in your Varoma dish)


Make the chocolate shortbread base and press into prepared tin and bake for 10 minutes. Remove from oven and cool.


Place white chocolate into Thermomix bowl and chop 6 sec/speed 8.


Scrape down sides of bowl and melt 10 min/50°C/speed 1.


Add eggs, cream cheese, sugar and vanilla bean paste.


Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour into biscuit base.


Place into Varoma dish. A V Stacker comes in very handy for this! Giving you more height in your Varoma.


Rinse bowl and fill with water to 1L mark.


Cook cheesecake 60 min/Varoma/speed 3. Chill until completely set in the centre. It will be slightly wobbly until cold. (You may need to check water levels part way through steaming.)




Place coulis, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1.


Place raspberries on top of ganache to decorate.



Serve with additional whipped cream if desired.

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