This Thermomix® recipe for Cream Cheese Cake with Citrus Note is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cream cheese cake with a hint of lemon is an absolute eye-catcher on every coffee table! The crispy biscuit base harmonizes perfectly with the creamy cream cheese filling and the fruity note. I especially like to make this cake in the summer because it tastes wonderfully refreshing. The preparation is a bit time-consuming, but the result is worth it. If you like it fruitier, you can also add fresh raspberries to the cream. A great dessert for birthdays or just because!

Ingredients (10 ingredients)

300 g Ladyfingers
200 g Butter very soft
200 g Cream cheese
1 piece Lemon Organic
2 Pkt. Vanilla sugar
100 g Sugar
500 ml Cream
2 Pkt. Cream stiffener
1 Pkt. Jelly Lemon
200 ml Water

Preparation (8 steps)

Prepare jelly

Thermomix® Setting

3 min/212°F/Speed 1 100

Add 200 ml water and 4 tbsp sugar to the mixing bowl and heat for 3 min./100°C/speed 1. Then add 1 pack of Jelly Lemon and stir for 20 sec./speed 2. Allow the jelly to cool to room temperature.

180

Chop ladyfingers

Thermomix® Setting

10 sec/Speed 5

Put 300 g ladyfingers (except for 15 pieces) into the mixing bowl and chop for 10 sec./speed 5.

Prepare cookie base

Thermomix® Setting

20 sec/Speed 4

Add 200 g very soft butter to the chopped ladyfingers in the mixing bowl and mix for 20 sec./speed 4. Spread the mixture on the bottom of a springform pan (26cm) and press down well.

Prepare cream cheese cream

Thermomix® Setting

30 sec/Speed 3

Add 200 g cream cheese, juice and grated zest of 1 organic lemon, 100 g sugar and 2 packs of vanilla sugar to the mixing bowl and stir for 30 sec./speed 3.

Add jelly

Thermomix® Setting

10 sec/Speed 3

Add the cooled jelly to the cream cheese mixture in the mixing bowl and stir for 10 sec./speed 3.

Whip cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Add 500 ml cream and 2 packs of cream stiffener to the mixing bowl, insert the butterfly and whip until stiff for 2 min./speed 3.5. Remove the butterfly.

120

Fold in cream

Gently fold the whipped cream into the cream cheese mixture in the mixing bowl in portions using a spatula.

Complete cake

Halve the 15 ladyfingers crosswise and place the halves with the cut side down and the sugared side outwards on the edge of the springform pan so that a ring is created. Finally, fill the cream cheese mixture into the middle of the mold, spread it and smooth it out. It is best to put the cake in the refrigerator overnight, but at least for 3 hours.