Strawberries and Cream Cheesecake
A delicate Varoma steamed cheesecake with a classic combo, strawberries and cream. (Pass the cream!)
Nothing beats a bowl of strawberries and cream as an easy summer dessert, except perhaps for this strawberries and cream cheesecake.
YUM...I was thinking of including this in the Merry Christmix Too ebook, but given I was already at a count of nearly 40 recipes in that book and running out of time on a one day photo shoot, it ended up here! (And aren’t you just the lucky ones!!) You could possibly use the Basic Shortbread crust recipe from Keeping it Simple or proceed with baking your own buttery shortbread, or, if you would rather not mess about, use Walkers Shortbread biscuits. Just follow the full recipe including the baking, before beginning this one! This should definitely go on your Christmix menu...(just sayin’)
Here are a few more dessert beauties you should be thinking about including this festive season:
The Lamington Christmas Wreath
Merry Christmas Pavlova with Fresh Berries
Orange Chocolate Pancake Layer Cake
Chocolate Burnt Basque Cheesecake
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Need
- 250 Grams strawberries, plus more for garnish
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon pure maple syrup
- 200 Grams Butter Shortbread Recipe
- 50 Grams butter BUY
- Pinches pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 400 Grams cream cheese, cut in pieces
- 400 Grams sour cream
- 2 eggs
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Preheat oven to 150°C (300°F).
- 2
Line a tray with baking paper and spread strawberries in single layer across tray. Drizzle with balsamic vinegar and maple syrup and stir to coat strawberries. Roast approximately 1 hour or until strawberries are a dark red and you have a rich syrup. Cool completely. Increase oven temperature to 170°C (350°F). Place a deep tray of water on the bottom rack of the oven.
- 3
Prepare a 21cm (8 inch) springform cheesecake tin by lining the base with baking paper and buttering the sides of the tin. Double wrap the tin with aluminum foil so that it is well sealed.
- 4
Place shortbread and butter into Thermomix bowl and mix 20 sec/speed 10. Press into prepared tin. Bake for 10 minutes or until fragrant. Set aside.
- 5
Without cleaning bowl, place salt, sugar, cream cheese, sour cream, eggs and vanilla into Thermomix bowl and blend 40 sec/speed 8. Stop and scrape down sides of bowl and repeat until you have a lovely creamy consistency.
- 6
Remove approximately 1/3 of the mixture into a jug and set aside.
- 7
Add the roasted strawberries to the Thermomix bowl and combine 6 sec/dough setting/Interval.
- 8
Pour into the prepared base. Tap on the bench gently to level the mixture.
- 9
Dollop the plain mixture on top of the strawberry mixture and spread carefully with a spatula.
- 10
Place into the water bath and cook 60 minutes. The centre should still be a little wobbly when you shake the tin, but will firm up once cold.
- 11
If you wanted to steam this cheesecake in your Varoma, it is possible, fill Thermomix bowl with water to 1L mark and steam cheesecake for 60 min/Varoma/speed 3. To remove moisture from top of cheesecake, gently mop with a paper towel.
- 12
Refrigerate for several hours or overnight, before serving garnished with additional strawberries.
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!
