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Deliciously Decadent in the Thermomix

OMG This Blueberry Cheesecake, taken from Jamie Oliver's recipe and tweaked just ever so slightly so I could use my Thermomix, made the perfect Christmas Morning Tea for the family visit.

  • 250 g Marie (or similar) biscuits, crushed

  • 150 g unsalted butter, melted

  • 115 g caster sugar

  • 3 tablespoons cornflour

  • 4 x 250g packets full-fat Philadelphia, at room temperature

  • 2 large free-range eggs

  • 115 ml double cream

  • 1 vanilla pod, seeds of, or ½ teaspoon vanilla extract

  • zest of 1 lemon

  • For the blueberries

  • 400 g blueberries

  • 3 tablespoons caster sugar

Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4. 

Prepare the base. Crush the biscuits in the Thermomix and the add butter, press into the base of the tin and cook for 10 minutes. Cool on a rack.

Combine the sugar and cornflour in the Thermomix bowl. Add the cream cheese 1 packet at a time and beat until creamy, before adding the next packet.  Add the eggs Speed 6 10 seconds. Gradually add the cream, speed 2 beating until smooth, then beat in the vanilla and zest. 

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight. 

Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.

Thank you Jamie Oliver, this was super easy.  Our guests have been enjoying the leftovers for afternoon tea as it freezes exceptionally well.