Blueberry and Mascarpone Cheesecake
This indulgent blueberry and mascarpone cheesecake features a buttery biscuit base with creamy filling and homemade blueberry topping. The Thermomix creates the perfect blueberry compote at precisely controlled temperature, ensuring ideal syrupy consistency. With hands-free heating and precise mixing, this elegant dessert comes together effortlessly for summer entertaining.
Thermomix TM7 Voordelen
- Temperature control - The Thermomix heats blueberries to perfect gemiddelde temperatuur for ideal syrup consistency without supervision. [Temperature Control]
- Hands-free cooking - Automated heating creates the blueberry topping while you prepare the springform tin. [Hands-Free]
- Built-in precision - Exact temperature control ensures the blueberry compote reaches the perfect thickness. [Built-in Precision]. [Precision Control]
Ingrediënten
- fresh blueberries
- caster sugar
- lemon juice
- unsalted butter
- rich tea biscuits
- mascarpone
- condensed milk
- lemon juice
Bereidingswijze
- Place blueberries, sugar and lemon juice in mixing bowl then heat 5 min/80°C//speed . Meanwhile, grease sides and line base of a springform tin (Ø 20 cm) with baking paper. Transfer blueberries and syrup to a bowl then set aside to cool and thicken. Clean mixing bowl.
- Place butter in mixing bowl and melt 2 min/50°C/speed 2.
- Add biscuits and crush 10 sec/speed 8. Transfer to prepared tin and press down with back of a spoon forming a firm biscuit layer. Set aside in fridge to chill. Meanwhile, clean mixing bowl and make filling.
- Insert butterfly whisk. Place mascarpone, condensed milk and lemon juice in mixing bowl then blend 20 sec/speed 3. Remove butterfly whisk.