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Grandma's Baked Cheesecake



12 portion(s)

Grandma's Baked Cheesecake


  • 250 grams Soft cheese, Philadelphia
  • 250 grams ricotta cheese
  • 4 large eggs
  • 200 grams caster sugar
  • 250 grams double cream

  • 30 grams plain flour
  • 1 level tsp vanilla extract

Recipe's preparation

    Grandma's Baked Cheesecake
  1. Ideally, bring the cream cheese at room temperature. This is important to the finished texture of the cheesecake.
    Preheat the oven to 220o C/gas 7.
    Line a round 20-21 cm loose bottemed cake tin with a double-thickness of non stick baking paper (I put a double layer of foil paper as well outside the cake tin). The mixture is very runny, this is normal .

    Add all the ingredients in the Thermomix bowl program 30 seconds/speed 5.

    Pour the mixture into the prepared tin and bake for 35-45 minutes, (depending on the oven) until browned on top but the centre still a bit wobbly. It will firm up as it cools. Turn off the oven, leave the door slightly ajar and leave it to cool inside. This is what helps give it a silky-smooth texture.

    When cool undo the sides of the tin, carefully peel the paper away then invert the cake onto a plate, peel the paper off the base and turn it right side up onto a plate.

    Note: if the cheesecake is getting a bit too brown on top just put on top a piece of foil paper to cover it and bake it for 10 more minutes, until it does feel wobbly on top.


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Depending in your oven you may need to cook it for longer than the time given in the recipe. To make sure that the top does not burn too much just add a piece of foil paper

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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