Thermomix Best Baked Cheesecake

Thermomix Best Baked Cheesecake

Serves 8

I’m getting in the spirit of Christmas and sharing something  very special with you today… one of our all time favourite family recipes! This is my mum’s best ever cheesecake recipe which was given to her by our old neighbour, Mary. We were neighbours when I was a little lass, and my mum has been raving about this recipe since way back when. I was thrilled to convert it to the Thermomix but if you want to go old school, it’s all cool, you don’t need a Thermomix, you just need some elbow grease! However you make it, this is simple, scrumptious, freezer friendly and impossible to stuff up. Oh, and it’s also impossible to resist! 


170g plain biscuits (I like to use Granita)

50g butter

100g raw sugar

2 eggs

400g cream cheese

200g pure (single) cream

1/2 teaspoon vanilla essence


200g sour cream

2 teaspoons caster sugar

How to:

  1. Lightly grease a 20cm springform tin.
  2. Melt butter for 1 minute at 80C on speed 3. Check butter is completely melted. Add biscuits to TM bowl and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds. Tip the mixture into the springform tin.  Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.
  3. Preheat oven to 170C / 150C fan-forced.
  4. Wash and dry bowl. Mill sugar for 10 seconds  on speed 9. Add cream cheese, cream, vanilla and eggs and mix for 30 seconds  on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds. Pour cream cheese mixture over base.
  5. Place springform tin on a baking tray, place in oven and check after 30 minutes. The cheesecake is ready when it looks set in the center with a slight wobble. It needs about 35 minutes in my oven, but needs even longer in my mum’s so it depends on the oven.
  6. Allow the cheesecake to cool in the oven for about 10 minutes. Mix the sour cream and sugar together and spread over the cheesecake. Return to the oven for another 5 minutes.
  7. Allow the cheesecake to cool in the oven with the oven door slightly ajar. When the cheesecake is completely cool, put it in the fridge overnight.

Thermomix Best Baked Cheesecake

Preparation Time: 5 minutes   Cooking Time: 30-40 minutes + cooling

TIP! For best results, make sure that all the dairy ingredients (cream, sour cream and cream cheese) are at room temperature.

This is really delicious served with some mango or berry coulis! Nom!

Thermomix Best Baked Cheesecake

  • Toni

    I… I just… it looks like heaven on a plate!

    • Sammie

      It tastes like heaven too, Toni!

  • Lynn Marlow

    Sam, you do it a little differently to the original recipe which was given to my by my very good friend, Mary.
    I take the cheesecake OUT of the oven when it is a firm wobble and leave it to cool for 10 minutes before I put the sour cream on top. I then return it to the oven but only for 5 minutes. Then I take it out of the oven and let it cool before removing from baking tin.
    Whichever way you do it, it still looks and tastes great!!!

    • Sammie

      Well, what do you know? I must have misread your orignial recipe! Even with my inadvertent tweaks, the results are perfect every time. I always leave my cheesecakes to cool in the oven for about an hour with the door slightly ajar. This prevents the cheesecake sinking in the middle and allows the wobbly centre to firm up to perfection! Then, when the cheesecake is completely cool, I pop it into the fridge for an overnight stay. I remove it from the tin just before serving. Nom!

  • Kerry

    I have made this twice in one week, it’s divine. I used ginger nut biscuits and followed the rest of the recipe. The second time I added some fresh blueberries to the topping. So yummy everybody commented on this dessert. It will definitely will become one of my favourites.

    • I love the idea of the ginger nuts, Kerry, I bet that adds a bit of value added zing! I’m going to try and add some blueberries next time too! I’m so pleased you love this dessert as much as we do. This recipe is a keeper, that’s for sure!

  • Jax

    I made this yesterday and it tastes awesome! I wish I made the Mango coulis

  • Paula Morgan

    I am making this tomorrow Sam 🙂 hope it turns out as nicely as yours does.

  • YUM, i tried choc biscuits as a base on another cheesecake – too rich . Granita may be much better.

    • The cheesecake isn’t so rich so you can probably get away with chocolate biscuits or at least chocolate digestives. In fact, on my mum’s birthday version, we used a combo of granita and chocolate biscuits and it was super yum!

  • Happy Birthday to your Dear Mum.

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